From KCRW, I'm Evan Klimen and you're listening to good food.

Yes, the which came first debate, chicken or egg is still raging, but what comes after that?

Well, the farm egg.

While egg whites were the heroes of the early odds, the pendulum has swung back and healthy fats are once again in fashion. Now that eggs seem to be

permissible as part of a well-rounded diet, it's all about the color of the yolks.

Rutter Marion Bull ponders why orange is the new yolk.

Hi, Marion.

Hi, Evan, so great to be here.

I'm so happy to have you. I have opinions. I can't wait to hear them.

What has been America's relationship with the egg yolk?

Well, you know, it's changed a lot over the last, let's say, 70 years.

Thanks to some potentially misleading scientific studies in the 1950s,

there was a big fear of dietary cholesterol

in the second half of the 20th century in the US.

Many of us who were alive and eating in the 90s are familiar with the

egg white omelet or maybe the you know carton of egg whites that you or your mom

might have had in the fridge at any point between let's say

1980 and 2000 whatever but given the interest that has developed in American eaters and diners and cooks in the last 20 years in, you know, finding more locally sourced ingredients and quote unquote natural ingredients.

We've become really excited about eggs,

about putting eggs on non-breakfast foods.

And as we've kind of become obsessed with humane farming practices and

locally sourced food the egg yolk has kind of become this like icon of virtue regardless of how it's reached our plates.

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