Eggs are quite different in Italy. I love them. You buy them in six packs at the supermarket. You can also buy them one at a time in smaller markets. Each egg is stamped so you can determine not only the place where the egg was laid, but the way the chicken was raised that laid it. Some older Italians eat eggs raw.
The yolks of Italian eggs are a vivid yellow color, trending toward orange. They make homemade egg noodles look far more appealing than the pale yolks of American industrial eggs do.
When I make scrambled eggs in the morning in my Lunigiana hideout (not a usual Italian task), I gently whisk a few eggs with a couple of tablespoons of water, then heat up a pan with some good quality butter. In the meantime I peel a clove of garlic and stab it repeatedly with a fork so it sorta oozes garlicky goodness. Then I impale the garlic on the fork. This will become the stirring implement.
I gently ease the eggs into the pan foaming with butter. When they start to set I stir them gently with the garlic-fork. When they are almost done I turn off the heat and dump them onto a plate where they will finish cooking. I don’t need to worry about dread diseases because my feet are planted in a continent that cares about its food and how it is produced. I dust the mound of eggs with some salt.
Then I eat my perfectly scrambled eggs.
That was easy, wasn’t it? Like real Italian food, the dish is simple and uses few ingredients: four to be exact, even counting the gently sweating garlic.
Now, compare and contrast this with the considerable effort and ingredients it takes to make traditional American scrambled eggs over at McDonalds, keeping in mind that we in the United States have many bad things we need to get rid of, and perhaps food is the best place to hide and transform them so they’ll flush.
Here’s what they tell me goes into a scrambled egg over at McD’s:
Their pasteurized whole eggs have sodium acid pyrophosphate, citric acid, and monosodium phosphate (all added to preserve color), and nisin, a preservative. To top it off, the eggs are prepared with liquid margarine: liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils (trans fats), salt, hydrogenated cottonseed oil (trans fat), soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, and beta carotene (color). ~ Surprise Ingredients in Fast Food
See the difference? Lots of ingredients in the American preparation because—um, well, we know everybody worldwide swoons with delight when you mention “hydrogenated cottonseed oil.”
Still, even with the complexity and chemical yumminess of American know-how devoted to the production of swell-to-eat things, I’ll stick with the Italian way of cooking. I’m a culinary simpleton and proud of it.