But the real reason we’re calling this McMessin is because we’re messin with the recipe.
It’s an egg sandwich. How hard can it be? It’s not.
The only tricky thing is making the egg into the nice circle that neatly fits on the English muffin. A little research on the web revealed plenty of Egg McMuffin recipes. All of them seemed a little more complicated than they needed to be and more prone to burns than clumsy people like myself need. So I simplified a little?
As most of these web recipes suggest, if you don’t want to invest time and energy finding egg rings, use empty cans to get the egg into that nice round shape. A simple 5 ounce tuna can is just about right. Don’t cut out the bottom of the can as most recipes suggest. It’s too hard and not needed. Just completely remove the top and wash out the can.
Most recipes have a multi-step process where the egg is removed from the can while both the can and egg are still hot and cooked further in the pan. This is what I mean by overly prone to burns. Let’s cook the egg completely in the can and only handle the hot can once.
The correct cooking time for the egg is going to be a judgement call on your part. There are too many variables involved to tell you exactly how long to cook the egg. A simple visual observation is about all you’ll need.
Ingredients – per sandwich
1 large egg
1 piece of cheese, shredded or cut up, about 3/4 ounce
1 piece of cooked Canadian bacon or cooked sliced ham
1 English muffin, toasted
1 dab of butter, if you want it
The egg, the can and the cheese
Warm a skillet or griddle. Other recipes say to warm to about 275 degrees. I don’t know how they measure that. So let’s just say, heat the skillet to about medium-low. Shoot the inside of the clean empty tuna can with a little vegetable spray or a very light rub of butter or oil. Place the can in the warm skillet. Crack an egg into the can. Break the yolk with a fork. They seem to cook faster when covered. The simplest cover is another can sitting on top of the can with the egg. Covered, it takes about 3 minutes for the egg to cook and set up. Uncovered takes longer. Since the cooking time will vary with the heat of the skillet, you’ll need to check the egg by sight and make sure it’s cooked. When the egg is cooked, remove the cover, place the cheese on the egg in the can, recover, cook about 30 seconds or a minute longer to melt the cheese. When the cheese is melted, using a pot holder, or other method, remove the can with the egg and set aside on a heat proof surface.
While the egg is cooking, split the muffin and toast it.
The Canadian bacon or ham
About 2 minutes into the egg cooking, put the pre-cooked Canadian bacon or pre-cooked ham in the skillet to warm it up. The Canadian bacon will be ready when the egg and cheese are. Turn the Canadian bacon after about a minute.
Butter one side of the English muffin if you’d like to. I do. Place the cooked Canadian bacon on the muffin. Carefully run a butter knife or fork around the inside edge of the can to loosen the egg. It should loosen easily. Slide the egg out of the can onto the Canadian bacon on the muffin. Cover with the top half of the muffin.
You can use the exact McDonald’s ingredients if you’d like, or follow your whims. I whimed this one by using some Monterey Jack cheese instead of American cheese. I toasted and buttered the muffin. I used some sliced sandwich ham instead of Canadian bacon. These ingredients are what I had around at the time. Try some additional variations like; chorizo, prosciutto or even salami or pepperoni instead of ham. Who knows, with a little innovation we may be a worldwide restaurant chain. And it all started with Egg McMessin.