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!”
@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.
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.
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!