Scrambled Eggs From Where?

By Ed Bruske
aka The Slow Cook

Here are the infamous scrambled eggs served in D.C. schools. Scrambled eggs are supposed to be simple, but in the world of industrially-processed school foods, they are anything but. These scrambled eggs are actually cooked by a company called Michael Foods in Minnetonka, MN. They are made with "whole eggs, skim milk, soybean oil, modified corn starch, xanthan gum, liquid pepper extract, citric acid, natural and artifical butter flavor, lipolized butter oil, medium chain triglycerides, natural and artificial flavors."

After the eggs are cooked, they are frozen and shipped 1,100 miles to the District of Columbia where they are simply dumped in a steamer, heated and served.

"One thing I'm not touching are those eggs!" my daughter declared.

"They don't have any flavor," said one of the other girls at the table. "They don't even use salt."

Most of the kids I saw ate their way around the eggs, starting with the potato patty (they also arrive pre-cooked and frozen), and the Otis Spunkmeyer Appel Cinnamon muffin. The muffin has malted barley flour and brown rice flour in it, which makes it look healthier than the typical muffin, but it also contains 15 grams--nearly four teaspoons--of sugar.

Some kids passed their muffins to friends, who ate two.