The Secret to the Perfect Homemade Egg Clone McMuffin: Steaming the Egg
McDonald’s may offer breakfast all day, but it’s still cheaper to make egg McMuffins at home. However, if you want your sandwich to look, feel, and resemble its version, it all comes down to how you cook the egg.
The texture and taste of eggs can vary greatly depending on how you cook them. Serious Eats’ J. Kenji Lopez-Alt explains to First We Feast that eggs should be steamed, not fried:
Preheat a nonstick skillet on a medium to low level. Sprinkle with cooking spray or brush with olive oil. Take a cookie cutter about the same size as your English muffin … Brush or drizzle with butter on a cutter or jar and place in the center of the mold. When it’s there, don’t move it … it’s metal on a non-stick coating. Crack an egg into a small bowl, then gently pour it into a cookie cutter. Pour water into a pot outside of the cutter up to about ½ inch in height. Break the yolk with the back of a spoon and lightly sprinkle with salt. Then cover the skillet with a lid and let the egg simmer for 4-5 minutes, until the yolk is cooked to your liking.
If you don’t have a round cookie cutter on hand, you can also use a stone jar ring or remove the top and bottom of the tuna jar (just make sure to wash it well before use). Your eggs will now have the same texture and pristine whiteness as in the restaurant. You can find more tips for making Egg McMuffin at the link below.
The Complete Guide to Making a McMuffin Egg Clone at Home | First we feast