Do you know what’s in your breakfast? A concerning new study has revealed that the scrambled eggs served in Columbia and Barnard dining halls actually contain trace amounts of egg. The study was published in the Columbia Daily Review of Ovum Sciences. The authors concluded that up to half of the eggs served at Columbia contain remnants of egg materials, and some samples consist of approximately 3% actual egg.
The news came as a surprise to many students, including current CC sophomore Shelly Sunnyside. “I’ve been a vegan for three years now, and I could always rely on the dining hall eggs as a good source of protein that contained absolutely no animal products whatsoever,” Sunnyside told The Fed. “Now, not only do I have to find an alternative for my breakfast, but I also have to accept the fact that the eggs I’ve been eating for two years actually have egg in them. Like, from a real life chicken. That’s insane.”
Columbia Dining has scrambled to address the claims, but so far has found no way to beat the all-egg-ations. That’s just a little egg fun from me to you.
Anyway, dozens of lawsuits have been filed by students with egg allergies who assumed that, obviously, those pale blocks of yellow Jell-o weren’t actually eggs. Chef Mike has personally settled for upwards of $25 million.
