When I was growing up, my mother was a fantastic cook. She could make anything, and she could make anything delicious. I was seriously spoiled: when given the option, we kids would always shun going out to eat because mom’s food was so great.
But there has always been one notable exception.
My favorite food on this planet is – and will always be – the McDonalds Egg McMuffin. Sorry mom. That lightly toasted and subtly buttered muffin; that slice of cheap ham with just the right consistency and texture; that sweet and salty processed cheese half-melted and warmly oozing into the bread; and the egg patty. Ah, the egg patty. Not too greasy, not too watery. Firm but not rubbery. It is always the perfect thickness, but somehow, it is real egg and not powdered.
When combined, these ingredients meld into a taste experience that not only proves the existence of God, but demonstrates that he loves us.
But there is a problem. I see no reason why I shouldn’t be able to make one myself in the privacy of my own kitchen. I have English muffins. I have Canadian bacon. I have processed cheese. I have a carton of eggs. But all attempts to recreate the McMuffin “egg patty” have culminated in failure.
If I fry the egg, it comes out a bit greasy and far too flat.
If I poach the egg lightly, the result is misshapen with a runny yolk.
If I poach the egg aggressively, the result is still misshapen, but the albumen is rubbery.
If I break the egg into a glass and microwave it (as has been recommended on a website or two), it comes out bubbly and messy, and no longer tastes like egg at all.
How do they do it at McD’s? Has anyone managed to recreate this delicacy at home? Any other successful attempts at home-made fast food?