I’ll admit it. I’m a total sucker for these “make a classic fast food staple at home” techniques. Especially when it’s the Egg McMuffin, whose egg, American cheese, Canadian bacon and English Muffin combo sounds great in theory (and a bit like a joke that takes place at UN summit), but never quite comes together on those early road trip mornings when we all inevitably stop because its the only place at the exit. So, in usual form, The Food Lab takes on what should be a great breakfast sandwich, and makes it one.
Kenji says, “These days, the Egg McMuffin is more than a sandwich; it’s a cultural icon. But, for all its recognition and all that it gets right, it’s an inherently flawed product. One that, with a little time and effort, can be improved upon at home. Here’s how I make mine. Hopefully, we’ll learn some lessons that can be applied to all breakfast sandwiches, not just Egg McMuffin clones.”
Find out how at The Food Lab: Building a Better Egg McMuffin