I’ve only been here a month, and while I have made numerous observations about the differences between Toronto and Orange County (particularly in the middle of winter), there is none that captures my heart so fully as that white ovular protein source–the egg.
My partner Isaac only ate super fancy, organic, free range, pension-plan kind of eggs. I made fun of him, but when he moved in I ate them and quickly acknowledged that they were tastier. I would scout for fancy eggs on sale, but they’d still be $6 a dozen and I’d second guess myself in the store and wonder if they were worth it. Then I would be home and eating them and the cost differential made sense. A vicious cycle.
I brought this fancy egg purchasing propensity with me to Canada. Our first dozen was delectable, and I thought they might even be better than fancy American eggs.
Lo and behold, I had scrambled eggs at a cheap diner and was shocked to find them as delicious as the ones I made at home with my fancy eggs. I had to test the theory, so the next time I went to the store I bought the standard issue 12-pack, no fancy frills mentioned.
THEY WERE STILL AMAZING.
Thus proving, to my taste buds at least, that Canadian eggs are far superior to American eggs. Is it the chickens? The cold? The processing? Access to mass transit and healthcare? I don’t know, and I don’t care. All hail Canadian eggs!
I’ve read that Canadian flour is better, too…once we move in and unpack our baking equipment, expect a similar reporting on Isaac’s homemade bread.