How are McDonald's Eggs Prepared? (2024)

FAQs

How are McDonald's Eggs Prepared? ›

Our freshly cracked and scrambled eggs are cooked on the grill with liquid real butter. We also use the grill to heat our folded egg, which is previously cooked in our suppliers' kitchens before arriving at our restaurants.

Round Egg: We use a USDA Grade A cracked into an 'egg ring' to get that iconic round shape for our Egg McMuffin®. Scrambled Eggs: Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter.

Meanwhile, workers cook the round eggs fresh. As @ essentialmcdonalds shows in his clip, those eggs are made by simply cracking a raw egg into a circular mold on the griddle. Employees then pop the yolks and pour water on top of the grill, creating steam.

Freshly cracked for every McMuffin

Once they reach our restaurants our award-winning free-range eggs are freshly cracked into special round rings and steamed, so they fit perfectly inside our tasty McMuffins® every single time.

McDonald's Takes Food Safety Very Seriously

As a result, the chain insists on cooking its fresh round eggs completely through when making breakfast sandwiches (the folded eggs available at the chain are actually derived from a liquid mixture and cooked prior to being used in the restaurant).

McDonald's egg patties are prepared fresh in large batches thanks to the egg ring, and can then be stored warm for a while without losing that fresh taste and satisfying texture. The egg ring is why so many McD's breakfast sandwiches are great, and it is also why you probably can't ever quite replicate them at home.

Today, Forsman Farms and fellow egg suppliers like Herbruck's Poultry Ranch in Michigan are making it possible for McDonald's to source 100% cage-free eggs in the U.S. Herbruck's is a fourth-generation family business, operating since 1958 and supplying Cargill for the McDonald's system for decades.

Our scrambled eggs are made with liquid eggs that are cooked on our grill with real butter. Our folded eggs, like the ones on a Bacon, Egg & Cheese Biscuit, are made with liquid eggs that are pre-cooked and folded before being flash frozen by our suppliers.

McDonald's uses a ring to crack the eggs in. If you found a round cookie cutter of the right size, sprayed it with oil, set it in the frying pan, and cracked the egg into It, your egg would come out that way.

If you don't want to use an egg ring, look around your kitchen! Round cookie cutters (make sure they're heat-resistant) and Mason jar lids can work just as well as an egg ring. Whichever method you're using, be sure to grease the egg ring generously (as well as the pan).

Are McDonald's eggs healthy? ›

According to Forbes, you can find potassium sorbate in them, which is also used in a variety of personal care products. And, these eggs are made with cottonseed oil, which is roughly 94% saturated fat when fully hydrogenated. In addition to potassium sorbate, you can also find carrageenan in the folded eggs.

Every McDonald's Egg East of the Mississippi Comes from This Michigan Farm. On a typical day, McDonald's restaurants nationwide serve nearly 5.5 million eggs. And as it turns out, every egg McDonald's serves east of the Mississippi River comes from one farm in Ionia County.

Chick-fil-A grills its chicken in-house in some locations, which almost no fast-food restaurant does, but it's not cracking eggs. Any of the breakfast items that contain egg are made from whole eggs, water, and a few other ingredients including natural butter-type flavor, xanthan gum, citric acid, and annatto.

McDonald's eggs are known for their fluffy and light texture due to a few key techniques. One is the continuous whisking of the eggs, which adds air and creates a fluffy consistency. Additionally, McDonald's uses a combination of fresh eggs and a proprietary egg mixture that helps achieve that desired texture.

“When an egg is cooked for too long and/or at too high a temperature, the sulfur in the egg white combines with the iron in the yolk and creates ferrous sulfide, which has a green tint,” she explains. Unfortunately, this chemical reaction—which scientists call denaturation—isn't limited to hard-boiled eggs.

Eggs whites in a carton will always include some type of preservative, necessary to help with shelf life and consistency. But as long as you choose a quality product, liquid options aren't nutritionally different from the real thing, Arrindell says.