World-renowned chef Massimo Bottura was born and raised in Modena, where he became familiar with a wide range of traditional Italian ingredients such as balsamic vinegar. Bottura recommends using younger, more affordable balsamic vinegars to add tang to a wide range of dishes, including scrambled eggs.

Bottura suggests cooking a thinly-sliced onion and shallot in a pan with a younger balsamic vinegar while making scrambled eggs or an omelet with Parmigiano. He then combines the two, adding the balsamic mixture on top or folding it into the eggs before serving with a drizzle of an aged, more expensive balsamic vinegar.

Since aged balsamic vinegar has such balance and acidity, it should be used as a finishing touch, rather than being cooked. Usually made from the local Lambrusco or Trebbiano grape varietals, aged balsamic vinegar takes a minimum of 12 years to mature, resulting in a pretty hefty price of $200 (or more) per ounce.