Let’s consider “fast food” and home-cooked food for a minute. Eggs are (or should be) a staple food of low carb & real food diets. They are often considered a perfect food for their nutrition profiles. One would think in a pinch, ordering eggs at a restaurant would be safe.
For starters, when I consider what the two look like a minute or two before they land on my plate, I certainly prefer the ones made at home.
| Home | McDonalds |
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I realize that the whole out-of-sight out-of-mind applies here as well as anywhere else. So even if the distinctly less-appetizing look of those eggs doesn’t make you want to never eat them again, check out the differences in the ingredients between eggs cooked at home and eggs reheated elsewhere.
The cream in the homemade eggs is an option of course. It makes eggs smoother and more appetizing to one of the kids. Even with it…. well, here are the ingredient lists compared using McDonalds own information.
| Ingredient # | Homemade | McDonalds |
|---|---|---|
| 1 | eggs | eggs with sodium acid pyrophosphate |
| 2 | cream | Citric Acid and Monosodium Phosphate |
| 3 | Nisin Preparation | |
| 4 | Liquid Soybean Oil | |
| 5 | Hydrogenated Cottonseed Oil | |
| 6 | Hydrogenated Soybean Oil | |
| 7 | Water | |
| 8 | Partially Hydrogenated Soybean Oil | |
| 9 | Salt | |
| 10 | Soy Lecithin | |
| 11 | mono and diglycerides | |
| 12 | Sodium Benzoate | |
| 13 | Potassium Sorbate | |
| 14 | Artificial Flavor | |
| 15 | Citric Acid | |
| 16 | Vitamin A Palmitate | |
| 17 | Beta Carotene |
cura ut valeas
This article was first published on October 7, 2014 and was recovered using AI and web.archive.org.
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