The cookie cutter / ring mold works really well for those. I'm still on the fence as to which I prefer though. Cookie cutter makes a clean look and gives even density, eggs in a pan can give lacy edges and more textural variance.
this post was submitted on 28 Jul 2025
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eggs over medium in the pan is the most delicious but steaming that yolk whole in butter gives it that mcdonaldsness I find. I swear they must get XXXL eggs because my mold is too small but if it were any bigger idk how the egg would be thick enough.
I have never had an egg mcmuffin so I don't know the actual flavor.
I make my own buns which are somewhere between a scone and an English muffin. Which means I can use the same cutter for them and the eggs, with the proof the buns end up a good size.
Apologies for the crap photo, these are around 40% oats, which gives a really nice flavor when toasted.
ohhh baby those are gonna make some wicked good breakfast sandwiches!!! I am intrigued by the use of oats, that's super healthy; it doesn't make them chewy?
Don't use that same cutter for your sausage you need them like 40% bigger when raw to end up the same size.
please post your sandwich in here if you make one we would all love to see it!
Here's my crappier version of what you got:
I soak the oats first so they're fully hydrated, that and splitting them, followed by toasting keeps them from being spongy. I change the recipe quite often based on my mood and what I have on hand. Cracked wheat adds a nice flavor as does barley.
The original recipe is from Elizabeth Davids excellent English Bread and Yeast Cookery but I just throw it together now without measuring anything.
I didn't take any photos of the sandwiches, I'll try to remember with the next batch
thank you for the deets:
what's splitting oats?
Sorry, I wasn't clear, I meant splitting the muffins. Usually I have rolled or steel cut oats on hand. The recipe works well with only regular or integral (whole wheat) flour too. I just usually add some other grain as well because I like the flavor it brings
oh that makes sense. thank you for sharing these techniques!
Wow, it looks really great! Can you share the recipe? I'm not US native and locally this sammy only exists through McD, and I don't go there anymore so if I want it, I'll have to make it myself. Bon appetit!
sure, you gotta get ahold of English Muffins or make them (not difficult). You toss one in the toaster and then put your sausage in the air fryer or pan.
The sausage is actually the most tricky part of this sandwich; getting them large and thin enough to fit the muffin after cooking took me a while to figure out. If you can't find a brand with very large and thin patties you can make your own and make them really big and then cook them with a press to keep them really thin. I just use a small cast iron skillet as a press if necessary. or just cheat like i did here and cook two small ones and just make em fit it's just breakfast no need to sweat.
for any americans the kroger house brand pre cooked frozen sausage patties in the purple bag is the closest thing to a mcdonald's patty i have ever tasted and are also the right shape and size that's what i usually use.
Take a round cookie cutter or egg mold and butter the insides. warm up your pan, drop in the buttered egg mold and then add 1/2 tsp of butter and then crack an egg into it. immediately add 1 tsp of water on the outside of the mold and put a lid on it. after the egg cooks a couple minutes you want to pull up on the mold (careful it's hot) and use something thin to make sure the egg separates cleanly. if the top isn't quite done and the yolk isn't hard you can flip it in the pan. I usually flip it because if you don't the bottom can get rubbery. You can salt the egg but mcdonald's doesn't add salt and pepper to them so keep it plain if you want it authentic.
Butter your mcmuffin and assemble the egg and sausage with an american cheese slice and you've got it! Try to get the nice american cheese made from milk; you don't want Kraft Singles you want the Deli Slices or from the deli counter.
After you have made it a few times you'll get the timing down, everything else cooks in the time it takes the sausage to be done. If the egg finishes early it's no big deal it holds the heat well. It's just a couple minutes until you have a pretty passable fake egg mcmuffin!
if you want a reference for how each component should look when cooked McDonalds provides one on their nutrition page for the sandwich down below the assembled sandwich you can examine each component individually.
if anything is unclear let me know! cheers and thank you :)
My gosh, thanks so much for elaborating! Give it some time, but I'll post my results when I finally get time <3
you're welcome, I learned to do this to not support mcdonald's as well and i'm happy to help others do the same. i can't wait to see yours!!
Nothing fake about that! It's lovely!
Thank you very much :)