By Ed Bruskeaka The Slow Cook
The grated cheddar cheese on this egg sandwich doesn't look particularly appealing after it's been in the oven.
But I wanted to draw your attention to the egg. In the past, the schools have used a processed, frozen egg patty from a factory for this. But this egg patty was made from scratch in the school kitchen, poured into a stainless pain, cooked and then cut into rounds.
We are seeing much more food like that this year, since the D.C. schools revamped their menu--more thought put into the food, more things cooked from scratch.
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My question is why cut the eggs into rounds? I understand that it is the same shape of the bagel, but what do they do with the excess? Why not just cut it into squares?
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