Better-Than-McDonald's Breakfast Sandwiches (And More Work, Too!) | Kenji's Cooking Show

[@fischey]

Your ability to never get tired of re-explaining things like the benefits of american cheese is a clear sign you're an excellent teacher. Props to you man, thanks for all the years of educating us.

[@RichWellner]

Muffin lasts forever: I'm sure the canning lid insert is doing you no favors health wise, but at a minimum it's another thing to wash. McDonald's just uses rings and contained steam. So, to duplicate their method, you can do everything you've already been doing and just leave out the sealing ring. Source: I'm a former McDonald's line cook. :-) So many people cook their bacon too hot! Thanks for pointing that out. Now I just need to get my mom to watch this video. McDonald's is a medium heat as well for bacon consistency.

[@ilovestitch]

Simply using the rings, pouring a half ounce of water in and lidding the pan will steam the eggs just fine. I do this every Saturday morning. ;)

[@TamarLitvot]

I'm not a purist but the lid part of the mason jar top did make me wince. OTOH, mason jars are meant to take hot ingredients and then be sterilized in boiling water so the rubber and whatever-it-is finish on the inside of the top may be heat safe.

[@evarlast]

@@TamarLitvot exactly! and the water keeps it from getting too hot. You don't have to worry until all of the water steams off

[@JoshTyrReece]

​@TamarLitvot so you really think hot ingredients, often with oil or vinegar, INSIDE with direct contact to the rubber...and then stored for month is somehow better? Or do you think the liquid will bever be in contact with it when you put on the lid? Because damn I have some bridges to sell you then.

[@ilovestitch]

@@TamarLitvot Heat safe for short term application of 212f water... the bottom of a pan can hit 350 in a heartbeat.

[@daxtonfleming]

Canadian here (Toronto), and FWIW I/we would never use the phrase "streaky bacon" - it's just bacon. I've only ever heard "streaky bacon" from British relatives.

[@ericmagee9054]

Also Canadian: I agree. Streaky bacon seems like exceedingly British phrasing to me.

[@JM-tn8xx]

Same story over here in Vancouver, and I can confirm, the same is also true on the prairies. Maybe some of those Newfies are calling it streaky bacon lol

[@hoiguy2.091]

As an Ontarian with Newfie parents I can confirm it’s just bacon. Lol

[@willdabeastIam]

Yeah, lifelong Albertan other than a three year stint in Victoria. Definitely not a term we use here. My girlfriend grew up between Vancouver and Saskatchewan, she's never heard anyone in either place use it. I've heard a Vancouverite friend of mine call it streaky bacon, but his grandparents were about as English as one can get, and he went to Cambridge, so I'd tend to attribute it to those influences. In my experience, bacon as a disambiguation always meant pork belly, while loin bacon was "back bacon". Only time I ever saw back bacon growing up was my dad's english breakfasts or eggs benedict.

[@travisgreene29]

@@willdabeastIam Just bacon in Newfoundland too haha! I always laugh at the "Canadian bacon" name (which I appreciate Kenji mentioning in another vid is slightly different than our peameal bacon) that makes people think we have other names for regular ass bacon LOL

[@denpa-san]

MUFFIN LASTS FOREVER KENJI YOU'RE SCRATCHING THE SHIT OUTTA YOUR TEFLON PAN

[@DannonDARKO]

How did he scratch it?

[@ryanrizner845]

​@@denpa-san 13:08

[@troublesome07]

Never thought I'd learn so much from a breakfast sandwich vid. You're the man Kenji. Stay wholesome!

[@donscott6431]

The cheese on the bottom is so that the sandwich travels well: a barrier against moisture making the bottom half soggy over time spent transporting the sandwich. This is used in other sandwiches that are to-go, most notably a Reuben which would literally fall apart. A to-go Reuben should have cheese on both slices with the sauerkraut AND 1000 Island dressing between equal portions of corned beef

[@TheFarmboys]

Neat! Never thought about that.

[@kenmore01]

Nice tip. Thanks!

[@JoeBeardsley]

@@donscott6431 If I may, I'd like to take your comment a step further... I always thought that having the cheese on the bottom would make sure the cheese would remain inside the sandwich. The English muffin would hang onto the cheese. If it were placed between the egg and Canadian bacon or a sausage patty, the cheese would ooze into the wrapper.

[@twentytwentytwentyvision]

hey I love the new format and all, but could you also keep doing the GoPro method too? love the immersive experience and also in a few of your recent videos I can’t see the pan/ the food you’re working on at all due to camera angles. Either way thanks for everything you do, I love learning from you!

[@jyoung188]

Agreed. I do miss the GoPro angles.

[@danielminor5595]

I love the GoPro too! I think both angles are nice, this one definitely gives “Cooking Show” vibes, and isn’t nearly as distracting as the go pro. There is just something special about stepping into the PoV of someone who moves through a kitchen as effortlessly as most breathe.

[@BlairMcNaughton]

Yes please!

[@rrrashen]

+1 for the GoPro videos, there was something special about them that's missing from the new format.

[@spike_021]

this new format just turns his content into the same sterilized style product a lot of other youtube cooks have. kinda boring honestly.

[@DavidFobare]

Sausage McMuffin with Egg is one of America’s greatest inventions.

[@DinoDonnieV]

@@DavidFobare YAAASSSSS

[@Andy_Tx]

@@DavidFobare truly the pinnacle of american ingenuity

[@MrNathancast]

@@DavidFobare you never had a mcgriddle?

[@ericmagee9054]

@@DavidFobare it’s hard to argue with such flawless logic

[@EricKuha]

@@MrNathancast McGriddle is too much. It's just too much. Sausage EMM is the best.

[@MongoosePreservationSociety]

muffin last forever - i think if you keep the temp low-ish there won't be any chemicals leeching out. Those lids are made for canning which gets to 250 deg-F, so should be fine?

[@rickportune2753]

Since water goes into the pan for the steam, the temp in the pan is not going to get above 212F as long as there is any water in there.

[@tylerbrown1266]

muffin last's forever - I'm stealing your mason jar lid way of making 'round eggs'. Once again you've revolutionized my cooking.

[@TheWillRogers]

Glad to see the foil wrapping make it into the instructions! For me the final step in making a breskfast sandwich is wrapping it in foil that way and letting it sit for 1-3 minutes. Something about the way all the captured steam works into the muffen and gives it an almost bao like texture, and lets the american cheese turn into super stretchy goo.

[@TamarLitvot]

"bao like texture" -- good description!

[@etgshado4689]

Never going to wrap a sandwich made to eat at home. its wasteful on so many fronts. i'd sooner pop it in the microwave for 15 seconds with a bowl on top.

[@TamarLitvot]

@@etgshado4689 I had trouble with that also. OTOH, I wash foil and reuse, so I could do this and then use the foil a number of times more.

[@WKelly42]

I miss McDonalds' all day breakfast menu. That was the one thing that made me actually want to go there during the day.

[@kenmore01]

Yeah. They had that for a month or two lol. It didn't last long! Jack in the box has all day breakfast and I prefer it anyway!

[@ilovestitch]

If I roll up on a McDonalds and don't see the breakfast menu in the drive through I don't even bother stopping, I'll go somewhere else.

[@chelseanyland]

@@WKelly42 Canada has kept a limited all-day breakfast menu, after a short trial of a proper, full all-day menu. If you're ever north of the border.

[@petersarubbi]

Love the title... and more work too! 😆 Yes... cooking at home is more work than going out or grabbing something from a drive-thru ... but being able to control the ingredients and cost these days is of utmost importance... love your channel and videos and outlook on food Sir 😊💙

[@yugiohsc]

Kenji looks so different from a few years ago! I guess the move to Washington has been going well

[@donmoocao]

@@yugiohsc Also probably the fact that he stopped drinking

[@MongoosePreservationSociety]

it's that sweet house boat life!

[@60Airflyte]

I wonder if his wife and family would agree. It looks like the typical midlife crisis divorced dad.

[@thomaskruczek3146]

Whenever I watch Kenji’s videos, I come away a better cook and I always learn something. I never knew what American cheese was!

[@blahdblah0007]

When busy, like on a workday, I like to scramble an egg in a buttered 1cup pyrex and then microwave it. You have to pause and whisk a few times. Takes about 1 minute, then put the american cheese on and optionally microwave a little more or just let the heat from the egg melt it. Then onto an english muffin with bacon (if pre-cooked), or a sausage patty (which can be microwaved at the same time as the egg), or some deli ham. A related alternative is to tear up the ham and cheese and mix them into the egg and nuke the whole thing.

[@kaiju_k5042]

The "And More Work, Too!" made me laugh, love the way these are wrapped and heated up, brilliant!

[@FantomMind]

Ayyy, the 4 legged friends shout out!

[@adzy31]

"Cosmic oneness" - this is so true, and it especially applies terms of late night takeaway kebabs/gyros/etc.

[@obijuan42]

That looks like a tasty sandwich. However, one element of the McDonald's sandwich I'd want to replicate are the small bits of charred muffin that come from however they're toasting the muffins. I don't have them very often, but when I do, that's one of the aspects I enjoy about the sandwich.

[@LoMoNoCrAt]

This is one of the best bits for sure! But how can we be sure you watched the video?

[@wickedwaki]

@@LoMoNoCrAt what

[@TheFarmboys]

Kenji! Your new set looks so cozy and nice, and you've got the lighting NAILED! The overhead cam does a good job of emulating the GoPro as well - I really enjoy seeing that view so I know what to look for when I'm cooking at home.

[@andrewcathcart]

The asbestos fingers really coming in clutch handling those metal rings for the eggs! I'd have burnt myself a million times haha

[@MrReichennek]

When i went to trades school, we had a culinary school on the same campus, and the folks who ran the breakfast service did the yolk pop to make them nice and clean to eat as well, if you asked them really nicely they'd give you a jammy yolk.

[@kzin602]

I make these breakfast sandwiches on the regular and getting some silicon rings is a good investment for making not just egg rounds but mini quiches, potato fritters,etc. I assemble them with bread, meat, egg, cheese as the cheese helps glue the otherwise slippery egg to the bread. I place the bread over the bacon or sausage similar to how you'd do a burger, and I wrap in foil at the end. The foil traps the heat so just about any cheese is going to melt just fine.

[@cito4633]

Egg McMuffins were around in 1974-1975. I was a 16 year old kid and I cooked many of them at my Mickey D’s…

[@jayandry3392]

I like your new look. My breakfast sandwich is, toasted Dave’s seed bread, Duke’s mayo, sliced avocado, crispy Costco bacon( hickory smoked),two over easy eggs topped with American cheese and chili crisp. I usually break one yolk to let it firm up a little. I love the way the yolk and chili crisp drip out so you can wipe it up with the rest of the sandwich. Jay

[@nancycy9039]

@@jayandry3392 oh gawd, makin’ me hungry!!!

[@60Airflyte]

That new look looks like a midlife crisis and giving divorced dad vibes.

[@Tahkayun]

Damn Kenji, I haven't tuned into a video in a while. Just wanted to say you're looking great, and your nail polish is awesome.

[@SwimRun72]

Chef Slowik : "American cheese is the best cheese for a cheeseburger because it melts without splitting."

[@SuzanneWho]

When I’m on a breakfast sandwich kick, I cook up a lot of bacon and freeze it. I make the sandwiches and freeze them - just pull one out of the freezer and heat. Or I cook my egg on a little Dash skillet, add cheese, bacon on a muffin/roll/biscuit.

[@moolcool]

I've never heard "streaky bacon" in Canada. We just call it Bacon, and we call Canadian Bacon "Back Bacon" or "Ham"

[@Katarjana]

I have raised hens my whole life. Started showing them in 4-H as a child. I believe a better fed hen produces a richer yolk with a mild white that isn't fishy or too eggy tasting. I'm always more worried about how she was treated over the color of the shell or yolk. AND THANK YOU for mentioning the popped yolk in this style of breakfast sandwich! 100% agree. On a big ol burger, make it runny and messy as you like! lol

[@woodcider]

When I worked at McDonald’s in the late 80s my friend was surprised we used real eggs. For the highway store I had to crack eggs into a vat for the morning shift.

[@johnpienta4200]

1:15 I use smaller cast iron pans sometimes, so I don't have to buy new stuff. That being said: at one point I bought a 4" cast iron pan that can do a nice single/double/triple fried egg which I simply leave on the stovetop and use as my utensil caddy.

[@tanukibomber1]

I've never heard anyone call it streaky bacon up here in Canada, that bacon is just 'bacon', and we call other kinds back bacon, or peameal bacon respectively. Although I'm in Ontario, so it might be different other places up here, but I also know all the packaging out east just labels 'streaky bacon' as just 'bacon'.

[@josecamargo4289]

Muffin lasts forever - Kenji, what are your thoughts on metal utensils on non-stick? All my life I have been told to never use metal on non stick because it will scratch the surface which can then get into the food. Here you're using metal tongs, a fork and sliding the foil around in the pan. Does this just come down to the quality of the non stick? Or is it not as big of a deal as I thought? Cheers!

[@BreakfastCoffee]

muffins last forever - just want to say hi :)

[@shinyy5184]

How did this come at the exact right moment! Just about to make some breakfast sandwiches tonight 😋

[@cecilcin4455]

Bring back da GoPro!!!! ❤

[@LazrCat0]

I think it's funny, I always interpreted the cheese to be on top, and I never actually knew that's supposed to be the bottom! The muffin is just so uniform I could never tell and never questioned it haha. Tho I wonder what it says that in my mind cheese is on top (and will probably continue to be) despite that not actually being the case XD

[@vanessatolino]

Your nails look so great - love that yellow!

[@kevinchiem5694]

Been looking real good Kenji!

[@kenmore01]

Looks great! I make mine using a galvanized pineapple can that I opened both ends of. Personally, I like the top and bottom of the egg browned, ham with the bacon, then I use heat from the egg to melt the cheese. I like the cheese between the meat and egg also to glue it together. After I make it, I wrap it in wax paper and just let the heat spread for a minute or two. Very tasty! 😋

[@rudyfan1926]

Only thing missing from a McD muffin is a pastry brush of butter on the muffin. Always was a restaurant pan with blocks of butter sitting on the grill (in the olden days circa 1977). Heating the butter slowly enough it would end up being like ghee as the water evaporated.

[@ra1der5]

McDonald’s puts the cheese on the muffin not just for efficiency. The cheese melts onto the muffin and helps hold the sandwich together. Either way you assemble it, you have hot ingredients next to the cheese and melting it. I like the canning lid idea. Makes it easier to release the egg from the mold. A tablespoon of mayo takes it to the next level.

[@BeansEnjoyer911]

Muffin lasts forever: The only concern I have with the masjon jar hack is that the rubber might not be rated for high direct heat. It could possibly be off gassing some chemicals into your food; aka you are eating trace amounts of rubber. Maybe this is a good avenue to make a custom product and selling it that just uses 100% food grade steel instead ? Or just the major jar sides without the lid? Or even a silicone (food grade high heat) egg mould

[@FishareFriendsNotFood972]

Love how your nails perfectly match the colors of the sandwiches

[@mindwolf80]

I’ve been on this wavelength the last month or so already. One of my variations is making a chili crisp mayo to put on the sandwich, I can’t recommend it enough!

[@zch2439]

That leak of yoke onto your shirt is why we call them Egg Banjos in the UK. I’ll let people think on that if they don’t know.

[@mysticode]

In Canada we just call that product... bacon. "Back bacon" is just ham slices???

[@silentjay1977]

Ham is ham, back bacon is not ham and is not sold or marketed as ham it is sold as back bacon

[@MongoosePreservationSociety]

i started adding salt to my scrambled eggs 15 minutes before cooking every day now thanks to you

[@Maggie4Veritas]

@@MongoosePreservationSociety me too! I have learned so much from watching this wonderful man.

[@TamarLitvot]

Me too!

[@brendanckeenan]

This new clean cut kenji is macking I’m with it haha

[@GigiStar01]

R.I.P. Shabu and Jamon. Chen is holding it down.

[@ThoughtFission]

I made some Sausage McMuffins recently. Home made english muffins, Toulouse sausages shaped into patties and real cheddar. Also Comte on a couple istead of cheddar. OMG!!

[@SuWoopSparrow]

Orange egg yolks are typically a sign of better tasting eggs, just not in America where the orange yolk is the result of artificial intervention for aesthetics like the marigolds you mentioned. If you have a naturally grazing chicken where the chicken is eating both plants and insects (chickens are omnivorous) the eggs will more often than not taste better and their natural diet usually results in orange yolks.

[@jeffreykennedy5956]

I cut 4pcs of 3" stainless exhaust for ring molds works fantastic. Perfect muffins every time.

[@matthewgagnon9426]

This looks easier than the method I use. I do everything pretty much the same, except I scramble the eggs and pour it into a pan, then put some cheddar cheese in the middle and fold it into a muffin-sized pseudo-omelette. Everything else is almost identical, from the egg on the bottom, cheese in the middle, bacon on top, toasting the muffins in bacon grease, and wrapping it in foil for a few minutes. I also put BBQ sauce on at least one of the muffin halves though too, because it gives that extra bit of flavor.

[@matthewgagnon9426]

Now that I think about it again, I think I got the core of that recipe from your channel.

[@janetfirgens5511]

Muffin lasts forever: lids should be just fine since they are designed to boil in a water bath canner to process and preserve foods. Cool idea!

[@blahdblah0007]

Also, I love the take on american cheese* being real cheese. Cheese itself is a processed food. Adding a tbsp of sodium citrate and some water or milk, heating it, and then cooling it doesn’t change that. It’s like putting salt & pepper on some peas and heating them up with water. Still peas, just taste better. *American cheese was invented in Switzerland. Maybe Kenji gets to that after I made this comment at 10:07

[@Will-dg6ed]

you are right that pigments effect the colour of the yoke but atleast here in the uk the orange ones are SIGNIFICATLY tastier and the opion is held by anyone who has tried both

[@abrslam]

As a Canadian I can honestly say I've never seen "Canadian bacon" anywhere other than on american tv shows. I am very familiar with peameal bacon, but I've never heard it called back bacon in real life, though I do understand it's the same cut. Also streaky bacon I know is British, but here it's just bacon, or "regular" bacon. And thankyou for not making a runny egg!! I love runny eggs, but I hate having it explode allover and make my sandwich, and hands a mess! Also pro-tip: Add HP sauce to all of your eggs!

[@mwoody4560]

muffins last forever - I make a version of this quite often. I came up with a method that is fast with minimal mess. I toast my muffins with the bagel setting, only inside toasted. I use deli ham sliced thin and crisped in my air fryer with aluminum foil underneath. The egg is cooked in the microwave in a silicone mold, yolk broken, salt pepper. I cook all these at the same time. They all take about 2 min. Then I build everything while each component is still hot which melts the cheese. The only thing that needs washing is the silicone mold which is quick and easy.

[@Gsquarly]

This is exactly what I was looking for. I tried my own recipe last week, but when I reheat the egg ends up frozen or everything else is way over done. Thanks Kenii

[@jmislansky]

Thoughts on making a bunch of these ahead of time and sticking them in the freezer? Skip the heating step after wrapping, put in freezer, and then when you’re ready reheat them on the stove or unwrap and microwave?

[@travisgreene29]

When I moved out of my college dorm into my first house/job, I used to do this monthly. I'd make about 24 in one sitting, with sheet pan eggs (literally a full pan) and the rest the same as above, and do exactly what you're saying. Only difference is I froze them in foil and baked em each morning in the oven. Was a nice routine to wake up, preheat the oven and throw it in right away, and come back 25 mins later to a perfectly warm mcmuffin. Highly recommend! Probably even easier with smaller air friers and such these days.

[@RobGThai]

Muster be smelling really good so the dog wants in.

[@thomasreilly4749]

1972 for the Mc muffin, not 1981.

[@Weaver1812]

Muffinlastsforever- I do not own ring molds per se. I use tuna cans. I cut the bottom off of an empty can. I suppose any can could work, wash them, and just place them into a skillet and drop a cracked egg into them- not proper, but no complaints do date. If the can rusts, I just repurpose a different old can

[@mrb7094]

Great idea.

[@Weaver1812]

@@mrb7094 it simply works. : shrug :

[@awihkulullu]

muffin last forever! thank you for the vid as always kenji

[@AardvarkMark]

Actually in Canada we just call streaky bacon "bacon", no modifier needed. American "Canadian Bacon" indeed isn't really a thing in Canada, but peameal bacon is delicious and popular in parts of Canada.

[@penbird77]

I was told that, they put the cheese on bottom to assist in the melting. Per my grandson and his wife, who worked and met and married from working together there.

[@onooooooooooo]

Is better than McDonald's really a bar to set?? Try this, it takes less time than an order at the drive-thru. Toast bread using Kenji's bagel toasting method (crispy on the outside and soft on the inside) + microwave an lightly beat egg, add american single slice immediately. I like a little 'Z' of kewpie. There has to be at least 10 other breakfast sandwiches that can be made in under 2mins like this and beat McDonalds.

[@Coolmanbob7]

I like to crisp 1-2 slices of prosciutto in the oven for 10 minutes then toast the muffins while cooking the egg in a pan

[@annemarieparrish4680]

I used to get Breakfast Jacks in the late seventies which was a good late night munchie! I like your recipe so much!

[@YourFlyIsUndone]

Is that an Italian version of The Wok?👀

[@scottmclagan4276]

Muffin lasts forever!!!! Haha. Love it.

[@Billy123bobzzz]

Excellent! Thanks for another excellent tutorial!

[@thedeceptivekhan]

Love me a good breakfast sammich. I've definitely eaten more McMuffins than I'd care to admit.

[@carlshorter3820]

use to love egg mcmuffins... but i find their minimum wage hood slaves cannot crack an egg without putting half the egg shell into it... Immediate turn off when i bite into them and get a crunch..so i never order them anymore. Does your nail polish bring out your eyes? :)

[@77Brainfreeze]

Next time you get one of these from McDs ask for a packet of hot salsa. Easily 100% better with the salsa.

[@treelegs666]

muffin lasts forever: I'm sure the lids can handle the heat just fine. They are often used for canning so in their normal use case they are in contact with food and heat. The amount of potential micro plastics you're ingesting from them is probably not much more than you would breathe in your normal morning commute in heavy traffic.

[@shanebroyles3150]

WHOAH! Is that a new Chef Press in round?

[@iSunmonkey]

muffin lasts forever -- I won't comment on the safety of mason jar lids but I will say that you're missing an important ingredient! A bit of GradeA maple syrup soaked into the muffin adds so much and really rounds out the breafkast-ness of the sandwich. Please do more breakfast sandwiches. I currently make one with basil pesto, egg, and smoked soft gouda on a toasted/steamed ciabatta roll that blows people away.

[@hightopbeats]

Thank you for elevating the youtube cooking form with the level of analysis and detail you go into! will be joining the Patreon when i can afford it!

[@the_senate8050]

Muffin lasts forever! Surely those lids are fine with heat if you're meant to preserve stuff in them by "canning" right?

[@DocGeezer]

Good point on the knife to split (and ex-McD employee here from 82 to 85). I still make these roughly once or twice a month

[@DocGeezer]

I use a brulee torch to melt the cheese on one bun and put the bacon on the other, and add the egg on top of the bacon

[@TheNewMediaoftheDawn]

McDonald’s is not known for their fine food, but to this day I love their breakfast sandwiches…. I’ve had 1000s of egg McMuffins in my life, as a child, and before work as an adult. But recently to save money, I order a sausage and cheese McMuffin and a coffee, and bring in a boiled peeled egg to eat together., 1/2 price win😂

[@uncletacobones]

When the bacon is foamy, you're almost done, homie

[@danm2419]

Love that Chef John-ism. It has always stuck with me. 😁

[@tomchamberlain4329]

Wow I share a birth year with the Egg Mcmuffin. What an honour

[@BadarThanu]

It's definitely a real egg from McDs. I got one where the cook left the entire eggshell in the sandwich so that was a great bite.

[@simplyjanice]

I love american cheese for things like breakfast sandwiches and grilled cheese sandwiches! I usually get it from the deli though, instead of the individually wrapped singles, so it tastes much better (though I wouldn't turn my nose up at the other kind if that was what was available).

[@jasonclark1149]

Yum! I would only add some mayo. Kewpie, or Duke’s; just because McDonald’s didn’t bother is no reason not to turn it up to 11. Also- lovely medium yolk, perfect for a sandwich. Every McD I’ve been to has overcooked my McMuffin round egg.

[@christinac9086]

It might not make a difference at the temp you're working with but is the rubber in the canning lid going to be a problem?

[@chriswarder6016]

Wrap these in wax or parchment paper before the foil and they freeze well. Remove foil then 90 seconds in the microwave on high and you're in business.

[@charterinsider576]

Muffin lasts forever but you butchered the whole Canadian bacon thing. Peameal is different (more than just cornmeal) and we call your “American” bacon just bacon up here

[@happyfuntimepewpew]

no matter what, nobody can ever beat an egg mcmuffin.

[@scottfmurphy78]

Love is temporary, Muffin lasts forever! Who's dog is that?

[@SantariaTheChef]

Muffin lasts forever - Thank you for explaining American cheese!

[@benmason-cleary8838]

I'm curious about fork-splitting the english muffin then using the chef's press or something to increase pan contact. Might get best of both worlds. Might compress the muffin tho. Seems worth trying next time I make a muffin sandwich.

[@LessTalkMoreDelicious]

Nice egg hack w da lid! ✨✨

[@THE-X-Force]

Next time you open a can of tuna, empty the contents and then put the bottom into the can opener and bam .. free egg ring-mold. (edit: muffin lasts forever!)

[@spiltmilkmaniac]

Those face gainz! Looking great Kenji! How'd ya do it? Also muffins last forever.