(laughs) (upbeat trumpeting) ♪ Hungry guys ♪ ♪ We love our food and we supersize ♪ - There's literally a guy
watching us over there, look straight over there. (laughs) We were gonna do a really silly intro then pretending we were
listening to our own song, that we were. - I was gonna say all this
singing's making me hungry. - Yeah. - We are today at a McDonalds. - Mm. - Shall we go and get a muffin. - Mm.
- Mm. (laughs) We're going round the drive through, and I've gotta play hungry guys again. Not changed a bit mate. (laughs) You have to do it in a French accent. - [Woman] Hey there how can I help. (speaking in foreign language) - Could I have two double
sausage egg McMuffin meals with orange juice, and
two sausage and egg. (speaking in foreign language) - Right so we are literally
gonna have our legitimate breakfast and then we'll
get back to my house, right. - Yar.
- And we will begin the quest to commence
making a giant version of a snausage, snausage? - Snausage egg McMuffin. - To avoid copyright,
snausage and egg McMuffin. Right then Jimmy.
- Drumroll. - [Barry] This is the
sausage and egg McMuffin. - Ooh.
- Ooh let's have a look. Unwrap it. We should put some seductive music on. (seductive music) - [Jimmy] We should probably
say this isn't our first. - [Barry] No, no, no, no, but this is it. This is what we're playing with. So you've got your English muffin top, you've got an egg. That's been splattered look at that, okay. - [Jimmy] I think we can
do a better job of that. - [Barry] Yeah I think so. And then the sausage which is kind-- - [Jimmy] I love these sausages. - Yeah.
- They are very herby - [Barry] They are, but
it's clung by the cheese like that, so it's like a cheesy glue, and it's actually bigger then the muffin. We didn't realise that, look at that. But there we go, that's
what we're playing with, we're gonna do one of these. And I think the first thing
we're gonna concentrate on is the dough. - [Jimmy] The bun. - First thing we're gonna
do is make the bread. It's gonna taste good dough. (laughs) Is that your stance? - This is my measuring stance. - [Barry] Right so that
should be lukewarm. - I still got it wrong,
even with me stance. (laughs) - [Barry] So what we'll do,
we need to do this twice, two bread mixes, two bowls, but we'll show you just getting one going 'cause we'll do it together. Okay so the bread mix in there, that's the stuff that's
already got the yeast in it, that's really the only extra thing really. But we can add the lukewarm water in. - [Jimmy] What just do it on top, or make a little ♪ Well ♪ - [Barry] Lukewarm water in
there, and we just knead that for about five minutes. So I'm gonna do that one, - Have you ever made muffins before? - No I quite like the idea of making... I've made obviously sweet
muffins but not English muffins. - Eh.
- Huh. (laughs) Next time on muffin confessions. (bright instrumental music) Have you ever made a muffin? I've made crumpets. - Have you?
- Yeah. Okay so two nuggets of dough, see the McDonalds reference there mate? - I like it.
- Yeah. We've got some more flour, and these are the sort of size we're gonna go for today. These are some, I think
they're about 22 inch spring loaded tins. So we'll stick one piece of
dough right in the middle there and that will actually. We're gonna flatten it,
push it into the sides of the tin I reckon, but that
will rise up a little bit. It doesn't look like it right now, but this should turn
into quite a funky loaf in a minute. - What are we doing now? - We need the Wrapmaster 3000 mate. Open my appliance garage. Pimp my ride. See this, pull the
clingfilm out of that, yeah, over that, and then
just pull the lid down. Wrapmaster 3000.
(laughs) That's amazing in'nit. So we'll just leave
these for half an hour, and I guess we should think about-- - Sausage.
- Sausage. Right we're gonna make the snausage, and because when you cook a burger, generally it shrinks by about 10 to 20%, we need a bigger pan. - [Jimmy] Bigger then a,
what's a Victoria Sponge... (laughs) Showing off with your jumping
skills there aren't you. - Yeah, yeah, yeah, like Michael Jordan, I've been practising all night. I bought two different
packs of mince accidentally. One's 10% fat or something. - And one's five.
- Oh nice. It's all about that healthy eating to me. - Depends how lean you wanna get. - [Barry] Yeah, yeah. So we've got a big old mixing bowl, and this is gonna be the classic snausage. - So we're gonna go for sage, thyme. - [Barry] Sage, thyme. - A bit of onion.
- Onion. - Granules of onion salt we've got. Ooh.
- Ooh. - [Jimmy] Do you wanna dust my mince. - [Barry] Oh yeah I will. - How much are we going for of each? - [Barry] I think we've gotta really go to flavour town with this. - Like a tablespoon of each? - [Barry] Yeah, I'm gonna wing it. - [Jimmy] All right. - [Barry] Gonna pour it on your hand, like roll it off. This is like the opposite of salt bae. Look at that, mm. - Definitely got sage in it.
- Yeah. Mate it's thyme.
(laughs) About the same amount
of that, making it rain. This is some onion granules, salt. In our home town there's
an Italian restaurant, he walks in, he's about eight foot, like the guy from the Addams Family, he's like "You rang", turns
up with this pepper mill. - What the guy with the pepper mill? - Yeah, the pepper.
- Eight foot pepper mill. - Yeah literally the
pepper mill is enormous, and he's eight foot, and
the pepper mills six foot, and he's like (groans) Everyone's getting covered in pepper. Oh, there it is, like a big meatball. That is a video. - Giant pasta meatball. - [Barry] Yeah, you just wanna get that, so nice and flat and spread out. And there it is folks,
that looks really good. - It's all right in'nit.
- Yeah. I reckon we're gonna have
some, it's quite thin so it should cook fairly quickly. It's just about getting
the colour right isn't it. - Getting a nice colour.
- Yeah. - It's gonna taste good.
- Snausage done. - Snausage done. - Two ovens at 210c fan, 230c normal. (groans)
(laughs) - [Jimmy] Heatwave. Clingfilm off, always important. - Yeah, gonna go for about
15 minutes, maybe 20, I'll just see. Do you think that's gonna work, I think it's, it's gonna work in'nit? - Yeah.
- All right, so the snausage is ready,
the bread is baking. Snausage. - What goes on top of your snausage? - Cheese?
- Yeah man. - Yeah.
- Well this-- - [Barry] This is the good stuff. - This is only 60%
cheese, so I'm not sure. (laughs)
- 60% cheese. We wanted to get the
proper authentic stuff, but this is like wall tiles. - I don't know, the other 40%. - [Barry] Yeah, what is it, silicon? - Oh don't know, shall we see. This is quite silicony slippery. (laughs) - [Barry] Imagine that, you just wall tile your house with cheese. Wow.
- Wow. - [Barry] So the other 40% is glue. - Yeah, so with our--
- Cheese. - Cheese, do we call it cheese? - Yeah.
- We call it cheese. - [Barry] 60% cheese. - So we just need to make
it, a big slab of it yeah. - [Barry] Yeah, 'cause
the heat of the sausage that's gonna melt the cheese. Just press it together,
'cause it's kinda clammy. (laughs) That's it. Amazing. - No it should be fine, yeah, it should stick together okay. - Oh, that is beautiful. Hello, thank you. I was thinking we were
gonna need to melt it as one big long cloth, but no, with the heat of the snausage
it's gonna melt this. Cheese rug, snausage patty. - Cheese rug.
- Cheese rug, that's an amazing nickname. Right this is working
well, you can just about see it there, it's rising. This is coming together well. ♪ Well ♪ ♪ Well ♪ Yes, okay it's time to
crack on with the egg stage. Excited, eggcited? - I'm eggcited. - Do you think we'll
have enoof eggs Jimmy? Enoof. - Look at the size of this puppy. - [Barry] Look at that, you could fit a whole chicken in there. - It's about an eight inch egg. (laughs)
- It is an eight inch egg. And we have used in the past before, there's this brand that do this carton of pure egg whites, I
don't know why you'd ever really need that unless
you make a lot of meringue, or you go to a gym, and you're like, "Oh my God, I love my egg white
straight from the carton." We wanted omelettes without the fat and... Oh okay, yeah, nice. - What? - They wanted to basically
do this so they could make-- - Yolks the best bit.
(laughs) - You don't want the chicken? Do they have a separate carton with yolks? They must be yolking. - They need to get hold
of us and let us know. - Yeah, we're quite scrambled
right now, our brains. So what we're gonna do,
we're gonna use our normal eggs first, separate the
egg whites and the yolks because we've got a clever
way, well we think it's clever, we've never done this
before, to make the yolk. If we've not got enough
whites we'll use our little jolly old carton
right there as well. - Oh yeah.
- Yeah. (laughs) Right, you gonna get
started, crack one out. - What now? - [Barry] Yeah on camera,
is that all right? - You want me to crack one out on camera? - Yeah.
- Not again. (light suspenseful music) - [Barry] See, the white in one bowl. Good that mate, well done, nice. Look at that.
- Look at that. - [Barry] So that's
basically what we're gonna do with 10 eggs. - Yeah, cracking. - We're thinking that's not
gonna be enoof egg whites. - Enoof.
- Yeah. So we're gonna get the
carton of egg whites, and add them in. - 15 yeah.
- 15 egg whites. Well that's what we've gotta play with, I think that's better. It looks disgusting.
- Yeah mate. (laughs) Oh yes, it's done. Oh yes, that will do. - Smells lovely in here. - Yeah, mixture or raw
mince, eggs and dough. - And 40% cheese.
(laughs) - So what we've gotta try and do is get the egg whites, just the whites for now into one of these. Now that looks like it's
buckled up a little bit so we won't worry about that one. But into that, so hopefully
it won't seep through, it should be okay right. This is kinda like the moment where this pan has just, hello, big squat, just come out of the oven, so it's still a little warm which
might help our egg yolk. We just don't know. - We don't want any seapage. - [Barry] If it's gonna spill out yeah. 'Cause this is a loose tin, so it's not fully sealed. ♪ Ba-Ya ♪ Sorry.
(laughs) Shall we try it? - Yeah. - So we're not worried
about the yolks just now, we're gonna whisk them
together as one mega yolk. - Mega yolk. - [Barry] It's like the
boss on a video game. - Wanna pour?
- I'll try, here we go. Please don't spill, please don't spill, please don't spill. It looks okay, it looks
good, it looks good. Yes.
- Yeah. - No it's spilling, it's spilling. It's spilling. Let's get it back in here, there we go, just for the time being,
and I think we'll line it, shall we line it? - Yeah, unless you've got a sealed one. ♪ Ba-Ya ♪
(laughs) - [Barry] Yeah that'll do. - I think that's, I sealed it mate. ♪ Ba-Ya-Ya ♪ - [Barry] I think genuinely
that really has done it. Well done, that's awesome. Aint no egg coming out of that tin. Just keep an eye on it. That's looking good. - [Jimmy] Lets quickly get it in the oven. - [Barry] Get it in, get it in. Right so they wanna cook quickly. - [Jimmy] How long we
gonna put it in there? - [Barry] I don't know,
just 'til they're white. - To give us room I've
put all my baking trays around here but we might
stick one one a baking tray, at least you can carry it by the tray now rather then the tin, we
don't wanna affect the seal. ♪ Ba-Ya-Ya ♪
(laughs) Was that a mixture. - Yeah it was a bit, yeah. ♪ Ba-Ya ♪
- It was like, ♪ Baby ♪
(laughs) - [Barry] So for the egg
yolks we are literally just gonna go like this,
gonna make one big egg yolk, done. Oh he's forgot the snausage. - Oh we have.
- The snausage is up here hanging out. In you go. (dramatic music) How's the egg whites doing? We're getting a teeny bit of colour, it's getting a bit misty. This burger patty though
is looking amazing. The only concern is. - Yeah might need to drain
some of that fat off. - [Barry] Swimming in it's own fat is it? - Yeah.
- Just like any other good Sunday.
- Just put it in a glass. (laughs)
- Yeah down in one. - [Jimmy] Look at that. - [Barry] That does just
look like a huge burger. (laughs) This is the only thing that
might cause us problems, is the egg. - [Jimmy] It is going,
it's still very wobbly. - Yeah, so we're gonna cover it, 'cause it's starting
to char the top edges. So we want it to cook
through, can you see that? Right, yeah, cover it, be all right. - Yeah, that was my wobble. (laughs) - [Barry] Could just
dump the yolk in it now to be honest, 'cause
that's how theirs was. We were gonna try and make a fried egg, we've got the yolk ready there, we were gonna put a cookie cutter in, but then we've gotta bake it again. I'm wondering if we just let it sort of fall into it. - What just dump it on top? - [Barry] Yeah, I don't know. - Do you wanna dump the cutter in? - [Barry] Just do a little puddle. - Whoa!
(laughs) - [Barry] Easy now we should
have talked about this off camera. What do you think, I dunno, just like... 'Cause that's what it was. Do you remember it wasn't
a perfect fried egg. It was kind of like where they just, the yolk's there. - Yeah it was a pretty poor egg, um-- - [Barry] Yeah I think we do it, 'cause it's sort of kind of like got a -- - Whoa, wait a minute, we need something to put over the top straight after. - Yeah, yeah, foil.
- We're gonna foil it. - [Barry] Foil, or Amy,
you wanna go on top. Shall we go where it's
gonna sink in a little bit, shall we. - We have no idea what's
gonna happen here. - [Barry] No, I don't do this very often. Oh yeah, we might not need much. - [Jimmy] That's good I think. - About there?
- Keep going, keep going. - Yeah?
- Yeah, keep going. - Fill it up.
- Is it going in it? Is it going in? - [Barry] Yeah it doesn't
seem to expanding massively. - Shall I pierce it?
- Yeah. We have a fork. - [Jimmy] It's raw footage. - [Barry] There we go. This is it. I'm very confident now. - You happy?
- Yep. - It happens for a reason. - [Barry] All right Jimmethy, we are ready.
- We are. - [Barry] The stage is set, this is... - What are we getting out first? - Egg?
- Egg. - [Barry] Yeah, the egg. We're gonna keep the sausage warm, 'cause that's what's
gonna melt the cheese. Look we took the cover off our egg. (laughs) - Smells very eggy doesn't it? - [Barry] It does, that is
not a eggcelent smell at all. Let's have a look. Yeah, you can see the inspiration there. - Nailed that.
- Yeah, nailed it. What we have actually done off camera, like a cake, 'cause this
took about 45 minutes didn't it, nearly an hour. - Yeah maybe an hour. - [Barry] We put a bamboo skewer in, and it came out clean, and
sort of almost like rubbery. What about the
- Sausage. - Snausage yeah.
- Come with me. - [Barry] Here we go, so this is... - So we had to drain a lot
of the fat off earlier, but no I think we've... - [Barry] Oh, look how
much it reduced down. - It has shrunk a lot aint it. - [Barry] I've glad we've done that. Let's do this. - Building time.
- Yeah. It does smell a bit cakey doesn't it? - Very eggy.
- Yeah. There we go, yeah, it's
gonna come away all right. See that. Oh yes.
(yells) (laughs) That last little bit of foil coming off, luckily we didn't do the bottom of it. So it should come away. The layout is bread,
cheese, sausage, egg, lid. So we have got our base, which we trimmed a bit off the top, and this is our lid. So we're gonna flip the egg. - Flip the egg onto the lid. - [Barry] Yeah let's do
it, do you want me too, shall I hold this? I feel like I shouldn't do this, but I'm gonna do it anyway. (laughs)
It should fit. So snug. Ready.
- You ready? You ready.
- I kinda. - I'm gonna hold your hand.
- Your hands a bit, your hands are so warm. - Oh yeah, oh yeah.
- That's hot. - Just the edges where it was sealed. ♪ Ba-Ya-Ya ♪
(laughs) - [Barry] Cooked through
egg, that's so hot. That's gonna really help melt that cheese. - Yeah.
- Look at that smoke. Eggs in the mist. Okay this is our cheese carpet, it might be a bit too big, we're not sure. - I think we're gonna
have to do a slight trim. - Slight trimmage, yes. Oh look at that, cheese strips. All right, awesome, so that
should just turn over now, and be our base that the
sausage is gonna melt. - One big flippage.
- Yeah, bit of flip. Boom, here we go. Oh, and we can still
trim it a bit if we want. Just want a teeny bit of bunnage. Wanna just be able to see it side on. Oh my gosh, I think that is
ready for our hot sausage. - Hot sausage. What we gonna do just...
- Oh it's still warm yeah. Yeah, just lift up mate. Here we go. Duh, duh, duh, duh, duh. Oh yes, that's okay we can
get that back on I think. - Well it sticks pretty well.
- Yeah. That's gonna cling all
that cheese together. (laughs) I love that it's slightly
oversized as well, like it is on the mini one like that. (dramatic music)
Here we go. (laughs) - Eggs still hot.
- It is a hot egg. Oh my gosh mate. It's like a baby.
(laughs) Look at that, that is amazing. We've nailed that mate. - Now that is a giant,
what are we called it? - Seal.
- Seal? ♪ Ba-Ya-Ya ♪ - All right it's time to slice, do you want me to hold it in place? - How we doing it, in half? And then half again. - I don't know, just a
wedge of it would be nice, maybe a quarter. - Like cake.
- Yeah cake. Let's cake it. The steam from that egg still. All the different textures
as you cut through. (laughs)
- Look at that. - Oh my gosh, that is epic. (laughs) - That is a giant sausage and egg muffin. - [Barry] McSeal. Normally we give these
away to friends and family. - Not today.
- Not today. All right, before we tuck into this, don't forget to check out
the rest of the giant foods we have done today on a playlist, there should be a link down below, and also wherever you're watching it. There's normally a link somewhere, there's always links isn't there James. - That's it, check it out. - If you have another other requests that we haven't done,
let us know down below, and we'll work our way through it. - For sure, but for now. Mm.
- Hmm. That's good. - That sausage is really close as well. - The egg as well. It's like rubber, but all egg is. - It's soft though,
that's all right in'nit. - If you've got a lot of
people round for breakfast. - Yeah, perfect hangover,
you've got a party next morning, after that, just stay over. - Party piece.
- I'll make you a muffin. Really, for all of us? Boom.
(laughs) That patty is just spot on isn't it. - I'm sure this is great footage but... - Yeah. - Thanks for watching guys. - Yeah, this has really
got our Seal of approval. ♪ Ba-Ya-Ya-Ya ♪ ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Simon's moustache,
goatee, maybe all three ♪ - All right so just as
we're finishing up here, James did just ask me how
much did the ingredients cost, and it was 13 pounds,
which was actually... How much was the--
- 14 pound something. - 14 pound, yeah. - Wasn't it for four muffins. - Four muffins. - Two little meal things as well, but I mean that's a whole
lot of muffin back there. - I reckon that quarter we've just eaten. - Yeah.
- Was one of these equivalent. Well actually not even that look. - [Barry] That's crazy. Oh my gosh, there we go. - It's like giving birth.
(laughs) Mommy.
(groans) - It's alive.
(laughs)
