Can This Chef ReCreate McDonald's Sausage & Egg McMuffin Recipe? | delicious. Australia

I'm gonna act casual I'm ready to make some muffins so I'm here in the delicious Test Kitchen we're ordinarily idly developing recipes but the delicious team have thrown me a bit of a curveball where I have to create another recipe from scratch that belongs to somebody else so let's just cook it I don't know good enough okay so what is the product drumroll big drumroll sauce and egg massagin egg mcmuffin it's actually pretty hard to say whether you're on a road trip or you're incredibly hungover everybody really loves these unless you're all we've got here I'm going to kind of pull it apart and deconstruct to see all the elements firstly we've got an English muffin II doesn't look that appetizing but you've got the cheesy base look at our egg and the piece de resistance the sausage patty so I've been playing around with this I was actually at home just eating sausage McMuffins and in the Test Kitchen eating sausage McMuffins I'm gonna taste them individually not that I haven't done this before it's actually YUM but Inc your tastes have used a lot of fat in them there's good spices I think I really know which spices are in them lots of salt even a bit of sugar the egg I think it's just gonna be plain as simple we're just going to do those an egg ring so we can keep the shape the muffin is quite cakey it's not very crumbly and Brit Adam you know like a crumbly bread it's quite cakey so continue the tasting this is hard work I'm actually getting paid I'm good I can do it I believe I'm also getting full okay start cooking I'm good to go as well I'm ready to make some muffins are we all ready we're gonna crack on with the English muffin part obviously if you're at home you don't need to go through the pain I'm about to go through you could just buy them from the supermarket it's been an hour look at that beautiful dough okay so now the punch test so a little bit of flour and just get that dough out and just lightly coat it you don't want to disturb it too much makes you did a bit of dust if you want a bit of flour BAE works too quite a pretty day isn't it looks like a giant pizza okay now I've just got a ring cutter just give it a light grease or flour and this way this is going to be the size of each of the muffins so bottom layer polenta on the tray and that side is now going to stick to some of the polenta get out that cloth again and we're gonna let that rise for about 20 minutes half an hour just they get some puffs and then we cook them onto this sausage patty now I kind of know what spices I'm going to be using but just to go over what should be in here the patty has beef salt anything but I'm ditching that and when I tasted them I kind of think I know which spices and salts are in there I'm using mince that has a lot of fat in it you can see massive miss Lucy what is it about 20 percent 20 percent fat I'd say no 30% fat so you can see big pieces of fat in there which is what you want so mince salt I've got some garlic powder and then some onion powder forgot the sugar I would have called it out anyway thank you sugar yeah when you eat it you can definitely get a bit of sweetness and that's has to come from somewhere it's not coming from the meat so a bit of sugar white pepper you can definitely get some pepperiness but there's not black pepper in there and then I've got some ground dried sage and then I've got some dried thyme just grind that down what I want to do is I want to use my hands and really get into that Vince mixture and quite a what it's getting that's working the meat it's not getting up in gluten that's working the proteins proteins present present below me well work those proteins to get it all sticky and that way you don't need ergo anything to keep it together so hands in and get physical I've got another mold again just because I want to get the perfect round shape for each of the patties and I want to use about if we are being particular just under a quarter cup then you want to kind of create a very flat patty please all right slicing cheese that's exciting um we could use the mandolin for that looks another direction it's like a team that's team like we should maybe use the mandolin no just a thought nice and done so I'm just gonna get this into the fridge so now let that dough rise again and you can see they're really nice and puffy into the pan we're gonna go for about five minutes aside but after a few minutes have a sneak peek see if you're burning at moderate the heat and then we're gonna flip them over and they should be better than the store-bought ones they're completely cooked through so we'll take them out so all they're nice and hot you want to poke the sides with a fork creating a bit of a zip which you're going to be able to then break open Lucy patties please I clicked I did not mean to click like that just a bit of neutral oil you don't want anything too strong I've got a couple patties at a time and I'm just gonna hold them down to make sure you get that nice kind of burnished look on them there's that and this is not burning this is just really hot and the reason I had it so hot wrong place to put it the reason I had it so hot is I want to kind of make it look like it was on a char grill so you got those beautiful burnt bits start onto the eggs I'm going to be using got them I'm gonna be using egg rings and that way we're going to get that perfect round shape that's gonna be the same as the muffin and then it's pouring the egg into each egg ring when those eggs are almost cooked you can either use a lid or just a pan or something we want to cover that and steam the top of the eggs to make sure they get cooked through so a bit of water a pan or a lid and then just put it over and we're gonna create some steam and let it finish cooking this should be almost there remove the ring and I might just give them another quick flip just to make sure that sides as well just for a few seconds on there and we can almost assemble it and you can see because we created those marks and they've completely cooled down now you can pull them apart if you need a bit of a knife to help you it's fine and what we're gonna do now is have them on the tray and I'm gonna put them under the grill just for a minute or so to get them slightly golden and then we're gonna top it with the cheese as well it's kind of like an American cheddar red Leicester version of cheese and then we want them to overlap on the slide slightly so that way they're going to drape down and create that beautiful look back into the oven in 30 seconds cheese is melted now it's all about the construction which is so technical cheese on the bottom next with your patty next to the egg tiny bit of salt and finally the lids on Lucy and look I mean what I did say was make sure you get the right top on the right I didn't do that but it's fine for that one that looks pretty look I know it's a bit higher than I never I nailed it that still was nailed wasn't it good you sound nervous yeah I'm gonna eat this much for that I think it's so pretty okay a taste test when I'm having them at home I went to my dismay I said well this is actually our job we're getting kiss now that Susan pick yourself hungover no need to drive through just cook this for like a few hours you'll feel great I'm happy I kind of need a a saucer for the Despoiler that's what I hold on it ordinarily get has a hang out of here so remember subscribe to our YouTube channel and let us know which recipes you would like us to nail in the segment [Music]

Channel: delicious. Australia

Views: 208,923

Keywords: egg, sausage, muffin, meal, cheese, mcdonalds sausage and egg mcmuffin, egg mcmuffin, mcdonalds, calories, price, bacon, sausage and egg mcmuffin calories, copycat egg mcmuffin, what does an egg mcmuffin have on it, recipe, mcdonalds recipe, how can I make a sausage and egg mcmuffin, easy way to make a sausage and egg mcmuffin, cheats sausage and egg mcmuffin

Id: ejTc7mZL0zg

Length: 9min 27sec (567 seconds)

Published: Wed Sep 18 2019