Sometimes for lunch, school will provide students with breakfast menu options. Think flimsy waffles, pancakes, barely real french toast sticks, and eggs that look like they belong with your Fischer Price play food set. Here’s a list of the ingredients found in those “eggs”: Pasteurized whole eggs with sodium phosphate (preservative), citric acid and monosodium phosphate (added to preserve color), nisin preparation (preservative). Prepared with liquid margarine: Liquid soybean oil and hydrogenated cottonseed and soybean oils, water, partially hydrogenated soybean oil, salt, soy lecithin, mono-and diglycerides, sodium benzoate and potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, beta carotene (color). Compare those school eggs to an egg salad you prepare at home: Hard boiled eggs, a squeeze of mustard, relish to taste, salt and pepper to taste, and 2 tablespoons of Greek yogurt. The end. Match the salad with some fresh berries and a few veggies and your kids will know you’ve given them something egg-stra special.