Alabama authorities say a home burglary suspect has died after police used a stun gun on the man.  Birmingham police say he resisted officers who found him in a house wrapped in what looked like material from the air conditioner duct work.  The Lewisburg Road homeowner called police Tuesday about glass breaking and someone yelling and growling in his basement.  Police reportedly entered the dwelling and used a stun gun several times on a white suspect before handcuffing him.  Investigators say the man was "extremely irritated" throughout and didn't obey verbal commands.

Montgomery Education Foundation's Brain Forest Summer Learning Academy was spotlighted Wednesday at Carver High School.  The academic-enrichment program is for rising 4th, 5th, and 6th graders in the Montgomery Public School system.  Community Program Director Dillion Nettles, says the program aims to prevent learning loss during summer months.  To find out how your child can participate in next summer's program visit

A police officer is free on bond after being arrested following a rash of road-sign thefts in southeast Alabama.  Brantley Police Chief Titus Averett says officer Jeremy Ray Walker of Glenwood is on paid leave following his arrest in Pike County.  The 30-year-old Walker is charged with receiving stolen property.  Lt. Troy Johnson of the Pike County Sheriff's Office says an investigation began after someone reported that Walker was selling road signs from Crenshaw County.  Investigators contacted the county engineer and learned signs had been reported stolen from several roads.

NPR Politics presents the Lunchbox List: our favorite campaign news and stories curated from NPR and around the Web in digestible bites (100 words or less!). Look for it every weekday afternoon from now until the conventions.

Convention Countdown

The Republican National Convention is in 4 days in Cleveland.

The Democratic National Convention is in 11 days in Philadelphia.

NASA has released the first picture of Jupiter taken since the Juno spacecraft went into orbit around the planet on July 4.

The picture was taken on July 10. Juno was 2.7 million miles from Jupiter at the time. The color image shows some of the atmospheric features of the planet, including the giant red spot. You can also see three of Jupiter's moons in the picture: Io, Europa and Ganymede.

The Senate is set to approve a bill intended to change the way police and health care workers treat people struggling with opioid addictions.

My husband and I once took great pleasure in preparing meals from scratch. We made pizza dough and sauce. We baked bread. We churned ice cream.

Then we became parents.

Now there are some weeks when pre-chopped vegetables and a rotisserie chicken are the only things between us and five nights of Chipotle.

Parents are busy. For some of us, figuring out how to get dinner on the table is a daily struggle. So I reached out to food experts, parents and nutritionists for help. Here is some of their (and my) best advice for making weeknight meals happen.

"O Canada," the national anthem of our neighbors up north, comes in two official versions — English and French. They share a melody, but differ in meaning.

Let the record show: neither version of those lyrics contains the phrase "all lives matter."

But at the 2016 All-Star Game, the song got an unexpected edit.

At Petco Park in San Diego, one member of the Canadian singing group The Tenors — by himself, according to the other members of the group — revised the anthem.

School's out, and a lot of parents are getting through the long summer days with extra helpings of digital devices.

How should we feel about that?

Police in Baton Rouge say they have arrested three people who stole guns with the goal of killing police officers. They are still looking for a fourth suspect in the alleged plot, NPR's Greg Allen reports.

"Police say the thefts were at a Baton Rouge pawn shop early Saturday morning," Greg says. "One person was arrested at the scene. Since then, two others have been arrested and six of the eight stolen handguns have been recovered. Police are still looking for one other man."

A 13-year-old boy is among those arrested, Greg says.


The Hard-Boiled Truth About Egg Soups

Oct 31, 2012
Originally published on November 21, 2012 9:38 am

The chicks arrived five months ago — eight gray, blond, black and tawny puffballs no bigger than the eggs they'd been hatched from a day earlier. They had a slavishly devoted audience within minutes and names within 24 hours. Every couple of weeks they doubled in size, and over the summer they ballooned from 2 ounces to 7 pounds as we furiously worked to complete their permanent coop.

Every so often, someone would ask us: "What are you going to do with all those eggs?" Eight hens each laying about five days out of seven equals some 40 eggs a week when they're at their busiest, and not molting or sick or too old or too cold to lay. It might sound like a lot for just four people, but we're a family of egg eaters. We all eat eggs for breakfast, and we each have a different favorite: scrambled, poached, steamed or spicy/tomato-y. We regularly make desserts with eggs. We even eat eggs (occasionally egg salad) for lunch. When we're sick, it's always egg soup.

I don't know why I always make egg soup when the kids are home with the sniffles. I suppose it's because it's easy to make with whatever's around the house on a day when I didn't expect to be making somebody else lunch. The steamy broth feels good in stuffy sinuses and noses, and the protein from the egg gives you a little energy when you haven't got much to spare. And you can make it when there's no leftover chicken on hand for chicken soup.

My mom used to make egg soup for me, too, when I was sick, but hers was absolutely basic: eggs, scrambled and mixed with a can of chicken broth. As I recall, the whites had a way of adhering gloppily together in a way I'd have found hard to take when I didn't have the invalid's open-minded attitude about soup.

When I got round to making egg soup for my own kids, I had strong ideas. I felt it should be full of things that taste good even when you aren't sick, such as shiitake mushrooms and caramelized shallots. The first time I made it, I happened to have some stock left over from steaming some chicken with Shaoxing wine and honey the previous night. The final soup was so good that the wine and honey became part of the recipe, as did fish sauce and slivered wonton skins.

Of course, the vaguely Southeast Asian-inflected soup that is our house standard is only one among the world's many lovable egg soups. I have a particular weakness for the Mediterranean ones, such as the Greek avgolemono with its tart-yet-soothing melange of lemon, egg, rice and parsley. And while stracciatella (that's "shredded," in Italian), Roman egg drop soup, may be a whole lot thicker than its Eastern cousins — what with the Parmesan and the greens and sometimes even semolina flour — it's still a comfort and a joy on those chilly fall days.

It was one such day in October when my Barred Rock, One Patch, at last produced her first egg. I stood outside the coop peeking in, wet leaves saturating my ankles and a cold breeze finding its way down my neck as One Patch glacially, stoically went about her business. "I'll probably catch a whopper of a cold," I thought to myself. But when she finally rose from her nest, I went round to the egg door to find the first of her treasure, speckled, brown and warm, and I knew I held an antidote worth any host of ills.

Note: I've scaled these recipes down to one generous bowlful, because they really do make splendid single servings for a soul-boosting lunch at home, or for a sick loved one. But if you'd like to serve more, simply scale up proportionally.

Recipe: Stracciatella

There are perhaps as many versions of this soup as there are cooks. Some have spinach or chard; some hold the semolina. I like this one because it's got a bit of body to it, and the finely chopped parsley yields a pronounced green flavor without swamping the soup in foliage.

Makes 1 serving

2 cups plus 2 tablespoons chicken stock (homemade if possible)

1 large egg

2 tablespoons finely chopped flat-leaf parsley

1 1/2 tablespoons freshly grated Parmigiano-Reggiano

2 teaspoons semolina flour

Salt to taste

In a small saucepan, bring the 2 cups of chicken stock to a bare simmer.

In a measuring cup with a spout, combine the remaining 2 tablespoons chicken stock, egg, parsley, Parmigiano, semolina and a pinch of salt, whisking vigorously with a fork to break up any semolina lumps.

Gently tip the egg mixture into the simmering broth, whisking the broth constantly. Whisk briskly for fine egg fibers, or more languidly for thicker ones. (If you prefer thinner soup, hold back a bit of the egg). The egg will set within moments. When it does, remove pan from heat immediately. Season to taste and serve piping hot.

Recipe: Not My Mother's Egg Drop Soup

I mean no disrespect to my mom, who could be an outstanding cook. But she was also pragmatic and would never have bothered chopping vegetables for a single-serving soup when a can of broth plus an egg would do. This egg drop soup is more Southeast Asian in flavor than the usual Chinese-restaurant soup. If you happen to have some spare wonton skins on hand, they make terrific, easy noodles that are invariably pleasing to little ones.

Makes 1 serving

2 teaspoons vegetable oil

1 medium shallot, sliced into thin rings

2 or 3 shiitake mushroom caps, sliced thin

1 large egg

2 teaspoons Shaoxing cooking wine

1 teaspoon fish sauce

2 cups chicken stock (preferably homemade)

1 or 2 wonton skins, finely sliced into noodles (optional)

Few drops honey, to taste

Few sprigs cilantro, finely chopped

Chopped scallions (optional)

In a small saucepan (just large enough to accommodate the whole single-serving soup), heat teaspoon oil until it just shimmers. Add sliced shallot and cook, gently, over medium heat, until it begins to caramelize in spots (4 or 5 minutes).

Raise heat to high and add the remaining teaspoon of oil and sliced mushrooms. When mushrooms begin to sizzle a little, reduce heat and cover pan to help steam to tenderness, another few minutes.

Meanwhile, whisk egg thoroughly with shaoxing and fish sauce. When mushrooms are tender, add chicken stock and bring to a bare simmer. If using wonton-skin noodles, add now.

Gently tip the egg mixture into the simmering broth, whisking the broth constantly. Whisk briskly for fine egg fibers, or more languidly for thicker ones. Taste for seasoning and add a few drops of honey to taste.

Garnish with chopped cilantro and scallions, if desired. Serve piping hot.

Recipe: Double Lemon Avgolemono Soup

This recipe is adapted from The Olive and The Caper (Workman 2004), a splendid Greek cookbook by Susanna Hoffmann. Avgolemono should be smooth, with no curdled egg threads, so don't reboil the soup once you've stirred in the egg. I like mine sprinkled with chopped chives, though it's perfectly good without.

Makes 1 serving

2 cups chicken stock, preferably homemade

2 tablespoons uncooked orzo

Salt to taste

1 large egg

1 1/2 tablespoons fresh lemon juice

Freshly ground black pepper for serving

Finely chopped chives (optional)

In a small nonreactive saucepan, bring stock and orzo to a simmer over high heat. Reduce heat and simmer until orzo is tender but not mushy, about 9 minutes. Taste and season with salt to taste.

In a medium bowl, beat egg until frothy. Whisk in lemon juice, then slowly beat in a bit (about 1/2 cup) of hot stock, whisking vigorously.

Remove saucepan from heat and whisk in egg and lemon mixture. Serve immediately, without reboiling, finished with black pepper and chive if desired.

Copyright 2013 NPR. To see more, visit