McDonald’s breaks the yolk when cooking an Egg McMuffin (but doesn’t scramble). McD has spent eleventy billion dollars researching that and finding that is the best way. So you should break the yolk too.
@ojohn The “best” way for who, McD’s or you?
There are clear business benefits to a solid yolk, all day, in every way. Not sure the customers are more important than the shareholders when it cones to wat is “best” for McD’s to do.
@ojohn It doesn’t cost the same. Costs of the eggs, yes. Training to always get that perfect runny yolk, no. Costs of the extra maintenance cleaning spills, etc. Customer rejects, do-overs, refunds, backing up the line dealing with those customers costing you more. Every 5 seconds in that line costs tens of millions in the fast food industry.
Always hard yolks is easy to 1) ensure uniformity, 2) customers get exactly what is advertised and ordered, 3) simplifies preparation (they can pre-cook the egg patties), 4) no liquids than can spill, gum up things, need to be cleaned, etc., 5) simple tl train employees the one, single way they prepare them for use in multiple menu items. Many more benefits.
So, no, the costs are not the same. It is significantly more expensive if McD offered choose-your yolk.
@mike808@ojohn mcdonald’s can not afford choose your yoke or paying what that would cost based on their business model. They are cheap fast food that appeals or is acceptable to the vast majority of American palates. They turn out a cheap standardized product on an industrial scale that tastes good. Like every major food company. They are by definition in it for profit not quality. And sometimes they get there by doing unhealthy things. Or chasing/pushing trends.
That being said an egg is an egg and I break my yolks at home cause I always have. And always did when we were kids. If you want em runny you’re going to pay more somewhere else.
I should probably try some at home just to see if I really don’t like them or it’s one of those stuck childhood memories.
@mike808@unksol Here’s a video from McDonald’s of Canada that shows how they make the egg for the Egg McMuffin (and it is the same in US). At just 0:20 it shows how they crack the eggs into their egg ring grill frame then intentionally breaking the egg yolks (the kid misses one). The broken yolk stays in the ring. Then the video shows an egg cracking competition race. McD corporate has refined this technique over the years for speed and best quality - taste and mouth feel - of the standard Egg McMuffin.
As Ray Kroc said about the prototype Egg McMuffin (copied from https://www.rd.com/article/mcdonalds-egg-mcmuffin-history/
)
“He didn’t want me to reject it out of hand, which I might have done, because it was a crazy idea—a breakfast sandwich,” Kroc said in his autobiography, Grinding it Out: The Making of McDonald’s. “It consisted of an egg that had been formed in a Teflon circle, with the yolk broken, and was dressed with a slice of cheese and a slice of grilled Canadian bacon. This was served open-faced on a toasted and buttered English muffin. I boggled a bit at the presentation. But then I tasted it, and I was sold. Wow!”
@mike808@ojohn yes they are good at creating an egg cooking factory that they can sell on a mass market scale. They can cook an egg one way, and only one way that even a 16 year old can’t screw up.
We’re you not listening to everyone agreeing to that?
@mike808@ojohn also… If you think McDonald’s is the pinnacle of cooking… There is no better example that it’s not than the abomination that is the mcrib.
Lately, I’ve been trying perfect to the fast food egg. I can’t seem to cook the whole egg completely, like say, Dunkin Donuts. As side from that diversion, I always scramble.
@bookerttt@lasdeauna I think that’s what I’ve seen. Crack it into a circular cookie cutter or whatever. Break the yoke. Little water and cover. Now you are cooking from the bottom directly but also top and all sides with steam.
@bookerttt@lasdeauna@unksol
The $6 “1-egg wonder pan” at Walmart does the trick for perfect homemade egg, ham, and cheese on a muffin (aka McMuffin). A small pot lid will give you that steam effect to melt the cheese slice you put on top. Easy-peasy.
@bookerttt@lasdeauna@mike808 in have no idea what this is… I stopped going to Walmart like… 7-9 months ago cause they closed at 8. Not sure mine ever carried it.
And I like to shop at night when no one is there. And krogers was open and deserted… When walmart was closed. And they are a grocery store. 6% back and fuel rewards… Might never go back to Walmart. At least for groceries
@tightwad Over easy, or poached. Poached is a hot water bath. Steam is too much heat. Sous vide “slow poached” is the way to go if you’re into them, need a lot, and have an immersion cooker. America’s Test Kitchen has a good recipe.
Sous vide the eggs (same size, straight from the fridge) at 167°F for 12 minutes. Remove and into an ice bath for 1 minute (cool to touch) to stop the cooking.
I grew up on a chicken farm and was attacked by roosters and bitten by hens all the time. I smile a little whenever I break a yolk, even if it is unfertilized.
Someday I’ll share how I good I feel when I’m eating actual chicken.
@Kenbo@kittykat9180@macromeh
when they were youngsters out kids took care of the chickens, harvested the eggs and sold the surplus. One batch had a particularly ornery rooster who would attach my 8-year old daughter when she went in the coop. She took to bringing some ‘muscle’ along to defend her (our 5 yr old son, armed with a 3ft piece of dried bamboo).
When we culled him from the flock and butchered him we labeled the package “attack rooster” when we put it in the freezer. The kids were happy the night we prepared him for supper…
Also, start watching for chickens in the movies you watch. I would argue that there is at least one chicken in 95% of all the movies that have ever been made. It’s uncanny. My favorite movies include scenes of chickens that are killed.
I’ve never heard of a Bacon, Egg and Cheese sandwich. I do like Egg sandwiches, but they are made using an over easy fried egg (runny yolk), diced onion and green chili on 2 pieces of toast with mayo. If you use thick “artisan” bread or wide bread use 2 eggs. The yolk(s) break after assembly, coating the inside nicely and requiring a napkin if done right.
@tightwad A lot of small indie sandwich shops/delis have a Bacon Egg and Cheese sandwich on their normal menu, the closest they can easily come to an Egg McMuffin. Sometimes it comes on an English Muffin, sometimes on just toast, usually with a scrambled egg folded to fit whatever bread they use. And, wherever, it is usually very good, and I like giving a little indie shop my business instead of a corporate place. It’s even fun to see exactly how it comes out, and I have never had a bad one. It can’t really be screwed up!
Sometimes.
I always break the yolk, sometimes while cooking, sometimes while eating.
The yolk ends up broken if I break it accidentally. I’ve never heard of breaking it intentionally.
Scrambled eggs are best to use.
Two eggs, one broken yolk to flavor the whites, one intact to dribble into the beard for snacking later.
Yes!!! No yellow or white runny bits
@tinamarie1974 I’ve been known to ask for my eggs to be “crunchy”…not with the shells, just very well cooked. I don’t enjoy runny eggs.
@gt0163c @tinamarie1974
Start at 0:46
@tinamarie1974 @zachdecker Woo-hoo! for Phineas and Ferb!
The yes vote shouldn’t be split like that. It ensures no will win.
@Ghostwheel, poor “yes.” I say we protest for fair and equal treatment.
@Ghostwheel I feel like that’s @mediocrebot’s plan. It has opinions.
Yes. My Hamilton Beach Breakfast Sandwich Maker requires that the yolk be broken, probably to ensure it is properly cooked for safety.
@ThunderChicken did you ever try to see what happens if you don’t?
McDonald’s breaks the yolk when cooking an Egg McMuffin (but doesn’t scramble). McD has spent eleventy billion dollars researching that and finding that is the best way. So you should break the yolk too.
@ojohn The “best” way for who, McD’s or you?
There are clear business benefits to a solid yolk, all day, in every way. Not sure the customers are more important than the shareholders when it cones to wat is “best” for McD’s to do.
@mike808 It costs them the same either way, so what do you mean?
@ojohn It doesn’t cost the same. Costs of the eggs, yes. Training to always get that perfect runny yolk, no. Costs of the extra maintenance cleaning spills, etc. Customer rejects, do-overs, refunds, backing up the line dealing with those customers costing you more. Every 5 seconds in that line costs tens of millions in the fast food industry.
Always hard yolks is easy to 1) ensure uniformity, 2) customers get exactly what is advertised and ordered, 3) simplifies preparation (they can pre-cook the egg patties), 4) no liquids than can spill, gum up things, need to be cleaned, etc., 5) simple tl train employees the one, single way they prepare them for use in multiple menu items. Many more benefits.
So, no, the costs are not the same. It is significantly more expensive if McD offered choose-your yolk.
@mike808 @ojohn mcdonald’s can not afford choose your yoke or paying what that would cost based on their business model. They are cheap fast food that appeals or is acceptable to the vast majority of American palates. They turn out a cheap standardized product on an industrial scale that tastes good. Like every major food company. They are by definition in it for profit not quality. And sometimes they get there by doing unhealthy things. Or chasing/pushing trends.
That being said an egg is an egg and I break my yolks at home cause I always have. And always did when we were kids. If you want em runny you’re going to pay more somewhere else.
I should probably try some at home just to see if I really don’t like them or it’s one of those stuck childhood memories.
@mike808 @unksol Here’s a video from McDonald’s of Canada that shows how they make the egg for the Egg McMuffin (and it is the same in US). At just 0:20 it shows how they crack the eggs into their egg ring grill frame then intentionally breaking the egg yolks (the kid misses one). The broken yolk stays in the ring. Then the video shows an egg cracking competition race. McD corporate has refined this technique over the years for speed and best quality - taste and mouth feel - of the standard Egg McMuffin.
As Ray Kroc said about the prototype Egg McMuffin (copied from
https://www.rd.com/article/mcdonalds-egg-mcmuffin-history/
)
“He didn’t want me to reject it out of hand, which I might have done, because it was a crazy idea—a breakfast sandwich,” Kroc said in his autobiography, Grinding it Out: The Making of McDonald’s. “It consisted of an egg that had been formed in a Teflon circle, with the yolk broken, and was dressed with a slice of cheese and a slice of grilled Canadian bacon. This was served open-faced on a toasted and buttered English muffin. I boggled a bit at the presentation. But then I tasted it, and I was sold. Wow!”
@mike808 @ojohn yes they are good at creating an egg cooking factory that they can sell on a mass market scale. They can cook an egg one way, and only one way that even a 16 year old can’t screw up.
We’re you not listening to everyone agreeing to that?
@mike808 @ojohn also… If you think McDonald’s is the pinnacle of cooking… There is no better example that it’s not than the abomination that is the mcrib.
Eggs are nasty.
I break the yolk just before flipping. Keeps the white and yolk distinguishable yet not messy. I basically do a fried egg over hard.
Lately, I’ve been trying perfect to the fast food egg. I can’t seem to cook the whole egg completely, like say, Dunkin Donuts. As side from that diversion, I always scramble.
@lasdeauna
There are some good YouTube videos. Use silicone egg rings with the foldable handle.
Another key is to put an ice cube off to the side of the silicone rings and then put a cover over the pan.
McDs uses steam for the egg McMuffin.
@bookerttt @lasdeauna I think that’s what I’ve seen. Crack it into a circular cookie cutter or whatever. Break the yoke. Little water and cover. Now you are cooking from the bottom directly but also top and all sides with steam.
@bookerttt @lasdeauna @unksol
The $6 “1-egg wonder pan” at Walmart does the trick for perfect homemade egg, ham, and cheese on a muffin (aka McMuffin). A small pot lid will give you that steam effect to melt the cheese slice you put on top. Easy-peasy.
@bookerttt @lasdeauna @mike808 in have no idea what this is… I stopped going to Walmart like… 7-9 months ago cause they closed at 8. Not sure mine ever carried it.
And I like to shop at night when no one is there. And krogers was open and deserted… When walmart was closed. And they are a grocery store. 6% back and fuel rewards… Might never go back to Walmart. At least for groceries
@bookerttt @lasdeauna @unksol
/image 1-egg wonder pan
@bookerttt @lasdeauna @mike808 I still am confused. Just looks like an egg in a pan
I crack at least two in. Break the yokes. Season. Cheese. Flip. Meat… Although the meat could be inside or outside. Depends. Onto the toast.
If I’m ambitious I do the bread in the skillet and it’s just super grilled cheese
@bookerttt @lasdeauna @mike808 oh I get it… I’m just confused cause. Who eats one egg
@lasdeauna Here’s one way…
The yolks are shown unbroken to make them look pretty, but Hamilton Beach tells you to break them.
Over easy. Poached. Gotta have that rich creamy yolk coating everything. Especially swimming in bacon and grits.
/image over easy bacon grits
And of course, …
/image Eggs Benedict
@mike808 Can it actually be both “poached” and “over-easy”? I thought “over-easy” was a fried egg, where “poached” was a steamed egg.
@tightwad Over easy, or poached. Poached is a hot water bath. Steam is too much heat. Sous vide “slow poached” is the way to go if you’re into them, need a lot, and have an immersion cooker. America’s Test Kitchen has a good recipe.
@tightwad That episode just came on.
Sous vide the eggs (same size, straight from the fridge) at 167°F for 12 minutes. Remove and into an ice bath for 1 minute (cool to touch) to stop the cooking.
I grew up on a chicken farm and was attacked by roosters and bitten by hens all the time. I smile a little whenever I break a yolk, even if it is unfertilized.
Someday I’ll share how I good I feel when I’m eating actual chicken.
@Kenbo, I look forward to a chicken related poll.
@Kenbo @kittykat9180 Would you settle for a Pole chicken?
@Kenbo @kittykat9180 @macromeh
when they were youngsters out kids took care of the chickens, harvested the eggs and sold the surplus. One batch had a particularly ornery rooster who would attach my 8-year old daughter when she went in the coop. She took to bringing some ‘muscle’ along to defend her (our 5 yr old son, armed with a 3ft piece of dried bamboo).
When we culled him from the flock and butchered him we labeled the package “attack rooster” when we put it in the freezer. The kids were happy the night we prepared him for supper…
@chienfou @Kenbo @kittykat9180 @macromeh Go forth my knight protector! Grab thy lance! Belay the fowl dragon while I fetch forth his gold!
@unksol
very poetic, but she was more like:
“Whack the sombitch with the stick bro”
@Kenbo, love it. I used to get a calendar of extraordinary chickens every year.
@chienfou eh chivalry is not dead regaurdless of phrasing…
Also no one likes fowl puns. Darn
Also, start watching for chickens in the movies you watch. I would argue that there is at least one chicken in 95% of all the movies that have ever been made. It’s uncanny. My favorite movies include scenes of chickens that are killed.
@kittykat9180 I hope it was a calendar of extraordinary, DEAD chickens.
@unksol
Eggsactly. The trouble is, most people are to chicken to make them.
@chienfou @unksol Others just wing it, hoping for the breast.
@chienfou @mike808 the breast! Is yet! To come!
@chienfou @unksol Keep your fingers to yourself, buddy.
@chienfou @mike808 @unksol I’m afraid the puns are just beakinning. Don’t try to beat that one or I’ll take you down a peck.
@chienfou @mike808 @ThunderChicken eggcellent
@chienfou @mike808 @unksol Thanks. I fry my best.
@chienfou @mike808 @ThunderChicken clucking well done
technically yes, because i use scrambled eggs. but i would never pop the yolk on a singular fried egg or cook it hard.
Only turkey bacon for me and no eggs.
Why are’nt turkey eggs availble comercially.
@rtjhnstn good question.
https://www.livescience.com/amp/32444-why-arent-turkey-eggs-sold-at-the-grocery.html
@RiotDemon @rtjhnstn Ok…don’t laugh but I screamed when the snake came across the screen and I had to close the tab…
@RiotDemon If turkeys are more maternalistic than chickens, I’d hate to have seen a T-Rex with a clutch of eggs.
I’ve never heard of a Bacon, Egg and Cheese sandwich. I do like Egg sandwiches, but they are made using an over easy fried egg (runny yolk), diced onion and green chili on 2 pieces of toast with mayo. If you use thick “artisan” bread or wide bread use 2 eggs. The yolk(s) break after assembly, coating the inside nicely and requiring a napkin if done right.
@tightwad You must never have been to a fast food restaurant.
@Fuzzalini @tightwad while I think that sounds delicious… I question your wisdom if you never thought… What if I added cheese.
I could forgive you on the meat but… You should add that too
@tightwad A lot of small indie sandwich shops/delis have a Bacon Egg and Cheese sandwich on their normal menu, the closest they can easily come to an Egg McMuffin. Sometimes it comes on an English Muffin, sometimes on just toast, usually with a scrambled egg folded to fit whatever bread they use. And, wherever, it is usually very good, and I like giving a little indie shop my business instead of a corporate place. It’s even fun to see exactly how it comes out, and I have never had a bad one. It can’t really be screwed up!
Depends. Open faced, don’t break the yolk. Closed, do break the yolk.
Thanks for giving me the idea. I got the bagels, bacon, eggs and cheese. I don’t break the yolks. The yolk is the sauce.
I love the burst of flavor when a yolk breaks in my mouth! MMMMMMMM!
@AuntMean67 said the snake
That’s just the image of the nature show that comes in my mind about eating a raw egg.
And yes I know it’s cooked
"Ahhh! The morning meal! Shredded swine flesh… and fried chicken embryos!
(SNL circa 1993)
@ELJAY And, spoiled, coagulated moldy milk.
@mike808 Good old lukewarm, curdley milk.
@ELJAY The kind infested with bacteria for a few days left in a warm spot? Yum.
@mike808 That’s yogurt, isn’t it ???
@ELJAY Yep.
/youtube egg toast cup korean street food
@mike808 Early in the video, I decided to ask what the sauce was. But by the time it was over, there were four.
As a chicken, I find this entire topic revolting.
@ThunderChicken Yeah, it sucks when you’re not an apex predator, don’t it?
@ThunderChicken tiny dinosaur says what?