The Joy of Cooking Podcast - Episode Summary

Episode Title: A Casual Culinary Chat About Duck Eggs with Margaret Eby
Release Date: April 16, 2025
Host: Shannon Larson, Megan Scott, Jon Becker
Guest: Margaret Eby

1. Introduction

The episode opens with Megan Scott and Jon Becker engaging in their usual light-hearted banter, setting a relaxed and friendly tone for the discussion. Shannon Larson introduces herself as a longtime Joy of Cooking enthusiast with a penchant for eating shredded cheese straight out of the bag.

Shannon Larson (00:38):
“Hello and welcome to the Joy of Cooking podcast. Each week we set the table for a discussion about recipes and stories from the authors of the Joy of Cooking, kitchen victories and misadventures, and most importantly, what we are cooking and eating right now."

2. Weekly Cooking Updates

Megan shares her recent domestic adventures, humorously mentioning her avoidance of dish duty and the emotional support she derived from cleaning her water bottle.

Megan Scott (01:00):
“I avoid dish duty by night. And I cleaned my emotional support water bottle this week, so I'd like a round of applause. Yay."

Jon Becker contributes to the conversation by discussing his breakfast burritos and reflecting on changes in a favorite Lebanese restaurant's menu, specifically the reduction of French fries in their shawarma sandwiches.

Jon Becker (01:26):
“It’s like chop that up a little bit, throw it in there. But then it got me thinking about like one of our favorite Lebanese restaurants... they no longer pile it high with french fries..."

The hosts also delve into the cultural differences in sandwich compositions, comparing American and British variations involving chips and fries.

3. Guest Introduction: Margaret Eby

The hosts warmly welcome Margaret Eby, a journalist and critic who specializes in food writing. Margaret is the deputy food editor at the Philadelphia Inquirer and has an extensive background with Food52 and Food and Wine. Her latest work is the book You Gotta Eat: Real Life Strategies for Feeding Yourself When Cooking Feels Impossible.

Megan Scott (05:58):
“Well, I did have a couple things this week, but John's dad has been in town, so eating out more than normal. But I kind of wanted to just talk about this video I saw this week from Julia Child…”

4. Discussion on Margaret's Book "You Gotta Eat"

Megan and Shannon express their enthusiasm for Margaret's book, highlighting its accessibility and empathetic approach to cooking amidst low energy or emotional distress. Margaret explains the book's structure, which categorizes recipes based on the cook's energy levels, making it easier for readers to find suitable meals without feeling overwhelmed.

Margaret Eby (20:45):
“The elevator pitch is it's like how to cook things when you have no energy to cook things. Actually, I think my original pitch was what if a Cookbook for depressed people. Which is honestly where it came from.”

Megan appreciates the book's practical strategies, such as the "roll your own recipe" sections that help readers make decisions when they’re struggling to choose what to cook.

Megan Scott (22:25):
“I love that in this book, you have these pages that are like, roll your own recipe. So you can just use a die, and, like, that will decide what ingredients you put in your bean salad..."

5. Sandwiches Segment

Margaret discusses her advocacy for diverse sandwich creations, emphasizing bravery in ingredient combinations. She introduces the pineapple mayonnaise sandwich, likening its flavor balance to that of a classic tomato sandwich.

Margaret Eby (29:18):
“I love talking about a pineapple mayonnaise sandwich because it's so upsetting to people. Like, my editor was like, this is the most upsetting recipe in your entire book.”

The segment includes humorous reactions from listeners who express surprise and disapproval of unconventional sandwich ingredients, underscoring the polarizing nature of mayonnaise in culinary contexts.

6. Recipe Discussion: Previous and Current Week

The hosts recap last week's recipe—chermoula—and introduce this week's featured recipe: salted egg yolks from page 935 of the Joy of Cooking. They provide a brief overview of the process involved in making salted egg yolks, suggesting applications like grating over pasta, risotto, pizza, salad, and French fries.

Jon Becker (19:30):
“So please cook along with us and make Joy's salted egg yolks. That is on page 935."

7. Caller Questions: Duck Eggs

A listener named Dirk calls in with a query about utilizing surplus duck eggs, expressing a preference against consuming them scrambled or fried. The hosts and guest offer various recipe suggestions that make substantial use of eggs, such as quiches, Persian frittatas (cuckoo sabzi), soufflé cakes, and pickled eggs.

Jon Becker (37:36):
“Duck eggs are your typical. Like large egg is about 50 grams in weight. And farm eggs, of course, they vary quite a bit. 85 grams is what we average out duck eggs. You're gonna have to find a recipe that uses a lot, a lot of eggs."

Margaret Eby (42:20):
“When I have too many eggs, I like to make fruit curd. Specifically, I love a lemon curd... And then because you have extreme duck egg yolks, you will then have extreme duck egg whites. And then you can make those into meringue."

8. Recommendations and Shopping Tips

The conversation shifts to favorite ingredient suppliers and shopping strategies. The hosts give shout-outs to various specialty suppliers like Yunhai, 50 Hertz, Mala Market, Burlap & Barrel, and Diaspora Cove, praising their high-quality products. Shannon mentions finally obtaining a Costco membership, prompting discussions about bulk buying and supporting local producers amid tariff challenges.

Megan Scott (46:36):
"I just wanted to give a shout out to Yunhai where we get all of our toasted sesame oil... And then 50 Hertz, who does the really delicious Szechuan pepper oil..."

9. Closing Remarks

As the episode wraps up, the hosts encourage listeners to subscribe, leave reviews, and connect via social media. They remind listeners of the upcoming episode's topics, including tracking down a coconut milk cake and a split pea soup recipe. The team extends gratitude to their production crew, acknowledging their critical behind-the-scenes roles.

Shannon Larson (50:30):
"We could not do this without our fantastic team at the Joy of Creation production house. Thank you to Dave Dresky, our production coordinator, Haley Bowers, our audio engineer, and today it is Dirk Marshall, our producer."

Notable Quotes

• Megan Scott (25:07):
  “For me, being in the kitchen can be a source of joy and experimentation and meditation. It can also be a Groundhog Day level nightmare to realize, oh, God, I have to make dinner again.”

• Jon Becker (17:01):
  “I think it's an important part of the green sauce canon... one of those green sauces is really important for anything grilled, but they're just so fresh and nice and lovely.”

• Shannon Larson (15:38):
  “I hated apples growing up for that reason. Like, I did not like them at all. And then I moved to the Pacific Northwest and realized there aren't just Golden Delicious, Red Delicious, and Granny Smith.”

Key Topics Covered

• Utilizing Surplus Eggs: Creative ways to incorporate duck eggs into various recipes.
• Guest Insights: Discussion on Margaret Eby's book offering strategies for low-energy cooking.
• Culinary Creativity: Embracing unconventional ingredient combinations, particularly in sandwich making.
• Recipe Highlights: Detailed walkthroughs of chermoula, salted egg yolks, and emergency mug cakes.
• Ingredient Sourcing: Recommendations for specialty suppliers supporting diverse culinary needs.
• Personal Stories: Hosts share their own cooking experiences, challenges, and triumphs.

Conclusion

This episode of The Joy of Cooking Podcast offers a rich blend of personal anecdotes, expert insights from Margaret Eby, and practical culinary advice. Whether tackling a surplus of duck eggs or seeking inspiration for low-effort yet satisfying meals, listeners are provided with a wealth of ideas to enhance their kitchen endeavors. The engaging dialogue, coupled with humorous and heartfelt exchanges, makes for an informative and enjoyable listening experience.