I think it’s easiest to just get a microwave-safe bowl (I use a Corningware cereal bowl), quick spray with Pam, break egg into bowl, break yolk/stir as desired, and microwave for about 45 sec. The egg comes out round, fluffy, and tasty. Cleanup is one bowl & one fork.
good suggestion- I never thought of that and I had had similar problems making a bacon-egg-cheese sandwich
thanks
And the solution was… Newman.
When I want to eat a Muffy, that is not what I have in mind.
No sir, it does NOT! That’s tasty meat-juice there and (once you pour it off) it leaves a wonderful flavor on the egg!
My God…that sounded…wrong.
Sorry for the semi-zombification, but I finally got around to trying out some of the tips outlined above, and I wanted to share the results.
The tuna can, after some modification
I actually came close to tears when I took my first bite into it. Truly the angels sang a glorious tribute unto God as I tasted this magnificent creation.
Eggscelent!
Why would anyone want to make an Egg McMuffin at home? And lose all the Mickey D ambience?
I’m so hungry for an Egg McMuffin! I hate this thread!
(-chaoticbear, who might stay up until breakfast time to get one, then go to bed.)
Proper Egg McMuffins come on a bisquit with sausage! 
Great job though!
Is that a whoosh? Because what you described would be called a “Sausage Biscuit with Egg”, or a “Sausage, Egg and Cheese Biscuit”, depending on the configuration.
It’s not a whoosh, but I guess it shows how often I go to McDonald’s. I thought all that stuff was a McMuffin of some sort.
No, “McMuffin” stuff is always on an English muffin. the biscuits are always “_____ Biscuit” (I should know, because I always get an egg and cheese biscuit. Mmmm… egg and cheese biscuit…)
My favorite is the Sausage McMuffin with Egg. Just like the iconic Egg McMuffin, but with a sausage patty instead of the canadian bacon.
I make a tasty version at home, but don’t bother with an egg ring or tuna can. I just break the egg into a Pammed pan and scoot the edges with my spatula as it cooks to get it into the right size and shape. Then flip it.
A question and a note:
Question: Can you describe in some detail how you de-bottomed the tuna can? I have an interest in replicating your research, but all the tuna cans I see seem to have be specifically designed to foil my attempts to can-opener out their little hineys.
Note: When you’re ready to move one step closer to total made-from-scratchness, Alton recipe for English muffins uses the self-same tuna cans.
The Egg McMuffin is the bastard child of eggs benedict. All you have to do is remove the cheese and add some hollandaise sauce and then you can have a breakfast to be proud of.
In anticipation of this question, I have already posted some pictures about it.
I notice a problem - the can opener won’t “open” the bottom
Problem = solved (that’s my leatherman, but I’m sure any steel knife will do the trick)
OK here’s my question – WHAT do they put on the bacon, egg and cheese bagel at McDonalds? It is some sort of Hollandaise sauce, I think. God those things are good.
As for the McMuffin egg, I microwave in the bottom of a coffee cup. My trick is to put it on half-power, and it comes out nice and fluffy. I haven’t made one in a while; I think you nuke it a minute on 50%.
It seems sort of Hollandaise-esque to me.
Looking at mcdonalds.ca, I found this PDF that lists the ingredients for their items. It appears that yummy sauce is “breakfast sauce”:
Thanks, Randy. It’s a little hard to see in the pic: did you basically just cut through the can with the Leatherman’s knife blade, or is that the can opener tool?