I guess you’re right: it’s a little hard to see. Yes, that’s just the regular ol’ knife blade. It cuts through the softer steel of the can quite easily. It’ll dull the crap out of your knife, but that’s what sharpeners are for.
I should also note that I used pliers to crimp all around the jagged edge.
Again, thanks!
Now, can someone give me a gluten-free egg mcmuffin substitute so I can stop drooling and partake?
Life without wheat sucketh muchly. But then again, death by wheat is worse.
A couple points to help fine tune your homemade Egg McMuffin.
Muffin top
Butter (applied to the muffin top, not the egg.)
Egg
Bacon
Cheese
Muffin bottom
Of course any way you want to do it is fine just relaying what I remember from 4+ years of cooking McDonald’s breakfast.
There was a change in product build somewhere around 2004 or 2005 that involves the cheese being put between the meat and egg.
Just sayin’. 
Fair enough. It has been ~17 years since I worked there and I prefer the Sausage McMuffin with Egg so I don’t see Egg McMuffins very often. Giving it a little more thought I think the bacon may have gone on top of the egg backi then.
Maybe this would help. I guess you could just take out the bacon.
I didn’t find it on Top Secret Recipes, but both are pretty good sites to check out.
My tour of duty was 2001-2006. The Sausage McMuffin with Egg (note everyone that a Sausage McMuffin is just cheese and sausage, a horrendous naming convention), last I heard still had the cheese touching the muffin. Why is making a breakfast sandwich so complicated?
Hoping this thread isn’t technically zombiefied. I stumbled upon this: McMenu: Do-It-Yourself McDonald’s Recipes, and thought you arch fiends might find it useful. 
I think one key that is always left out is the wrapper when trying to duplicate a taste from a fast food joint.
You have to use a wrapper and let it sit in the wax paper wrapper for at least a few minutes. Wax paper changes the food texture/taste. It absorbs a certain am’t of moisture, but it also returns some heat and moisture and gives the sammich its last few minutes of cooking time.
All the other little things add up, too…even the size of the cheese and whether they use margin or butter.
Case Study:
I always tried to make hot dogs at home and wanted to duplicate the ball park flavor. I had the buns, the dogs and the very same rolls used at the ball park. Mustard? Easy…it’s French’s. I have the same ingredients, but it was missing something. If we had a ball parkk hot dog vendor hand us a dog with mustard, it was a classic ball park experience. If we did it at home, it was a dud.
We used to think that maybe the atmosphere changed the taste. Then we got down to eliminated all the variables. The two elusive variables that we eliminated sealed the deal:
A proper hot dog wrapper and mustard that is warm. Success! The wrapper and the warm mustard did it. The wrapper seems to prep the roll/bun just right, and at home we never have mustard that is sitting in an open air arena reaching 90 degrees! But we did it.
Related note: some home made pizzas will benefit greatly from having all the ingredients quite warm during prep (like they’d be in a pizza shop) and the whole pizza will taste like your favorite take out pizza if you can get it to sit in a proper cardboard pizza box for 30 mins!
Oh my god, you’re a genius. I think the post-assembly-wrapper-steam is the key to success for any fast food duplication. I never thought of it.
The other thing I’d add: timing. It’s a mistake to toast your English muffin first because by the time the other ingredients are ready, that muffin is cold. Having everything hot at the same moment and assembling it makes a difference. McD’s had timers and routines that allowed the workers to get this right.
McDonald’s uses a sharp version of American cheese.
Kraft Singles are American cheese food (i.e., as little as 51% cheese), but Kraft Deli Deluxe American slices are simply American cheese. Kraft Deli Deluxe Sharp Cheddar Slices are comparable to what McDonald’s uses.
Not if you’re using my takes-10-minutes-to-toast-one-damned-thing toaster oven, it isn’t.
True dat. So your other poor ingredients are sitting there waiting on the muffin instead…
I never realized how hard it was to have everything hot simultaneously for multiple dishes (something like Thanksgiving) till I moved out and had to do it myself. Thank God for the microwave, though it didn’t help our ancestors.
The McD’s I worked at in college had microwave ovens they’d put the sandwiches in for a few(<10) seconds usually. They were called “queuing ovens” and the full time staff was in denial[sup]*[/sup] about them being microwaves. Something about McD’s trying to maintain the reputation that they didn’t use microwaves. That was true enough for the most part, but if you’ve had your meat in a warming bin, keeping it just warm enough to retard bacterial growth, but cool enough to keep it from drying out too quickly, it isn’t hot enough for most people to consider it “hot food.” So they’ll throw it in the microwave(sealed in the wrapper) for a few seconds. That time further steams everything, melts the cheese, and finishes warming the meat, so you get it as if it was fresh off the griddle instead of pulled out of a warming bin.
It was a microwave, and he was able to fix it.
Enjoy,
Steven
Nice work Randy. That being said, your stove is filthy.
Why are you using a tuna fish can?
This I cannot deny. My only defense is that it didn’t look nearly that dirty until it was put under a flash and high digital resolution.
When you get the McMuffin urge, there is no time to waste waiting for yer fancy “correct” and “hygienic” kitchen tools!