“Round or folded?”
The guy at the drive-through window repeated his question, since we were still staring blankly at him.
“Your egg. Do you want it round, or folded?”
Dave and I looked at each other. Both of us had eyebrows raised and shoulders lifted slightly to indicate that we had no idea what in hell the guy was talking about, so Dave bravely took initiative, turned back to the impatient McDonald’s employee, and declared:
We got home and spread out our breakfast goodies on the counter so we could see what consequences we’d now have to endure, and luckily our orders had resulted in one egg in each style, so we could compare them. The sausage and egg McMuffin, on the right, was the bearer of the round egg in question. The bacon, egg, and cheese McGriddle, on the left, features the mysterious folded egg.
Round eggs are regular old eggs, cooked in round kajiggers like these:
|Blue silicone egg kajiggers|
Folded eggs, meanwhile, are made from the egg-like goo that all fast food restaurants now use in place of scrambled eggs. Pre-scrambled for efficiency, I guess, but even though they’re made from actual eggs, I never feel like the texture is right, and I wish they’d never been invented.
|Powdered eggs, AKA the Cheez-Whiz of eggs|
This stuff is why I have to pointedly ask for “shell eggs” when I order scrambled eggs at diners. Otherwise what I get is nasty, uniformly bright yellow, and spongy.
But the McDonald’s experience opened my eyes to another way of making DIY breakfast sandwiches. I’ve always tried making a round-ish fried egg to put into an english muffin, with varying success. The egg often turns out too wide, and requires minor surgery to keep from poking out of the muffin. I had hoped that using the egg kajiggers would help, and I was very excited when I first opened the box they came in, but they got squashed in shipping and the now best I can manage with them are elliptical fried eggs. While I am entertained by the thought of eating conical sections for breakfast, the problem of fitting egg to muffin remains.
Enter the folded egg. I don’t have a flat griddle or a square mold to contain liquid egg, but I took a shot and scrambled an egg and poured it into a frying pan, spreading it out like I do with crepe batter. As thin as it was, it cooked quickly, and I had it done and folded up on the english muffin within two minutes. And it fit on the muffin, with only little bits of its corners sticking out!
Sorry, round egg. Your day is over in my house. I’ve moved on.