McDonald's Egg McMuffin® recipe features a freshly cracked Grade A egg placed on a toasted English Muffin topped with real butter, lean Canadian bacon, and melty American cheese. There are 310 calories in an Egg McMuffin® from McDonald's.
Our signature breakfast sandwich boasts one freshly-cracked Canada Grade A large egg topped with Canadian bacon and a slice of tasty processed cheddar cheese, sitting happily on a toasted English muffin.
Product description. In the US and Canada the standard McMuffin consists of a slice of Canadian bacon, a griddle-fried egg, and a slice of American cheese on a toasted and buttered English muffin.
McDonald's egg patties are prepared fresh in large batches thanks to the egg ring, and can then be stored warm for a while without losing that fresh taste and satisfying texture. The egg ring is why so many McD's breakfast sandwiches are great, and it is also why you probably can't ever quite replicate them at home.
Take your bacon and eggs the tasty way. Crisp bacon on a freshly-cracked Canada Grade A egg. Topped with processed cheddar cheese, nestled comfortably in a toasty English muffin. Yum.
The cheese slice used in our menu items like our Big Mac®, Cheeseburger and Quarter Pounder™ with Cheese contains approximately 60% real cheese (51% Cheddar and 9% Other Cheeses).
Egg rings are nifty tools, but you probably don't need one in your home. Any round circular piece of metal that's clean and can withstand the heat of a pan should work, like a biscuit cutter or, yep, a Mason jar ring.
Yes! Just like how you butter toast at home, we use real butter on our English muffins, biscuits and bagels used for some of our breakfast menu items, making mornings extra special.
Our breakfast menu items are all made with real eggs—they're just prepared a little differently for each sandwich. Round Egg: We use a USDA Grade A cracked into an 'egg ring' to get that iconic round shape for our Egg McMuffin®.
The Best: The McDonald's Egg McMuffin® has 300 calories, 5 grams of saturated fat, 2 grams of fiber, 18 grams of protein and 820 mg sodium. This basic breakfast sandwich has fewer calories and less saturated fat than any of the McDonald's options with sausage, bacon or served on biscuits or McGriddles®.
Mcdonald's Egg Mcmuffin Without Cheese (1 serving) contains 28g total carbs, 26g net carbs, 8g fat, 15g protein, and 250 calories.
A pork sausage patty, lightly seasoned with herbs, a free range egg and a slice of cheese, in a hot, toasted English muffin. Perfect.
We initially removed All Day Breakfast from the menu to simplify operations in our kitchens, which we saw provided better speed of service and order accuracy for our customers.
Neither, our round eggs used in the tasty McMuffin products are actually steamed.
The Egg McMuffin features one large egg sandwiched between Canadian bacon and a slice of American cheese, according to McDonald's. The whole thing is nestled between a toasted and buttered English muffin and served as an easy-to-eat sandwich.
Making the egg “the McDonald's way” involves two simultaneous cooking techniques: frying and steaming. That is what gives the egg its soft, fluffy texture. Immediately cover the pan so the steam can build and help cook the egg.
If you want a real egg with your breakfast meal, there's your hack: just order a round egg on your sandwich or biscuit. It's easy and free of charge. The difference between the egg sheet and the real, round egg is in more than just the shortened ingredient list.
“If you want real eggs on your breakfast sandwiches instead of the liquid stuff, you can put a round egg onto any breakfast sandwich,” former McDonald's employee Chuck Chan reveals on Quora. “Just ask for a 'round egg' on it.” Check out these other 17 things McDonald's employees won't tell you.
The English Muffins used by McDonald's are made by Fresh Start Bakeries. Brea, Calif. -based Fresh Start Bakeries has been supplying all the bread products for McDonald's since 1964, English muffins included.
Last year, McDonald's announced major changes to its menu, albeit with some elements that wouldn't necessarily be obvious to most customers. One of those changes was a switch from margarine to butter.
If you don't want to use an egg ring, look around your kitchen! Round cookie cutters (make sure they're heat-resistant) and Mason jar lids can work just as well as an egg ring. Whichever method you're using, be sure to grease the egg ring generously (as well as the pan).
Step 1: Make an Egg Ring
here's how to make one yourself! Fold the sheet of foil in half to form a 12inx5in rectangle. Fold it in half the same way 2 more times to end with a 12inx1in strip of foil. Make a 1/2in cut through the strip, starting from the bottom, 1in from the left side end.
The egg ring method also works well for scrambling eggs. Simply beat an egg lightly in a small bowl and pour it into the egg ring; then cook the egg until set. The egg ring will be very hot, so make sure to remove it using an oven mitt or tongs. Flip the egg and cook the other side to the desired doneness.