Just found the secret way to make Egg McMuffins!!!
gonna try this tomorrow.
http://www.cal-look.com/forum/index.php?topic=15499.0"What you'll need:
NON-sourdough English muffins, preferrably a generic brand (house brand) from your favorite store. DO NOT use Thomas English Muffins!
KRAFT American cheese slices (aka, "imitation process cheese food product", whatever that means). DO NOT BUY generic or house brand cheese, theres a big difference on this one. The el-cheapo cheese doesnt melt properly and doesnt taste very good, thus screwing up the whole purpose.
AA large eggs, brand not important unless they have really crappy chickens.
Heres the secret weapon--- black pepper round-cut Canadian Bacon. Most brands of Canadian Bacon manufacturers have a black pepper version available, so buy that one. I use "Land-O-Frost", your market should have it. If they dont have a black pepper C-bacon, you'll have to wait and get it or all your efforts will be in vain. And no, simply adding back pepper from the shaker at home wont cut it, trust me--- Ive tried. The bacon made with pepper tastes different, like the pepper flavor infuses throughout the meat after being vaccume sealed for so long. It matters. Also, the store-bought Canadian Bacon wont be as thick-cut as Ronald's, so you'll need 2 slices per McMuffin.
Ok, got all your goodies? Good-- heres how to cook it and make the magic happen!
You'll need a poaching cup or a small 3" round dish for the egg. The size is important here, you need to maintain the essential 1/2" thickness of the cooked egg. Crack the egg, put it in the cup, ADD 1 TSP OF WATER (the water helps maintain that moist squishy consistancy of Mickey D's eggs), add just a pinch of salt, and LIGHTLY scramble it-- just enough to break up the yolk and mix in the water. Not too much salt, the C-bacon is salty enough!
Next, get out a small plate for the Canadian Bacon. DO NOT FRY the bacon in a pan. Why? Because McDonald's doesnt, thats why. Put 2 slices of bacon on the plate in the microwave next to the egg. Microwave times vary, so I cant say for sure what yours will need.....but for me, its about 25 seconds to heat the meat just right (remove the meat here) and then another 15-25 seconds for the egg to finish. DONT OVERCOOK THE EGG or you'll hafta do a do-over. An overdone egg is dry, and I know it sounds weird, but the microwave has the unique ability to "steam out" all the flavor from the egg if overcooked......so dont do it. You want the egg done, with the yolk just BARELY cooked, maybe even slightly on the edge of runny without actually being runny, ya dig?
Ok. Just before you start the egg and bacon cooking, pop those NON-sourdough English muffins into the toaster. If your toaster has a temp setting, turn it to low. If not, then pay attention and dont overtaost the toast. Basically you want the muffins hot, but not really toasted-- they should still be NON-crispy. The microwave isnt nice to bread, so dont even think about it, bub. Microwaved bread gets tough as shoe leather and hard to chew, so unless you want a McMuffin with the consistancy of beef jerky, dont put it in the 'wave.
While the muffin is "toasting" and the egg & C-bacon cooking, unwrap the cheese slice. Timing is everything here, it all has to come together to ensure a proper melding of ingredients. Put your HOT muffin halves on the plate, immediately set the slice of cheese on the bottom half, quickly set the HOT egg on top of the cheese, then set the 2 slices of C-bacon on the egg. Cap it all off with the other half of muffin (duh).
It is against applicable food law to consume an Egg McMuffin before the cheese is melted, so you'll just have to resist for a minute of two.
WHAA LAA!! You have created an English Muffin that would bring a tear to Ronald's eye!"
