Egg McMuffin
 |
|
| Nutritional value per 1 sandwich, 7.1 oz (137 g) | |
|---|---|
| Energy | 300 kcal (1,300 kJ) |
|
30 g (10%)
|
|
| Sugars | 16 g |
| Dietary fiber | 2 g (8%) |
|
18 g (37%)
|
|
| Saturated | 5 g (24%) |
| Trans | 0 |
|
18 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(11%)
90 μg |
| Vitamin C |
(0%)
0 mg |
| Vitamin E |
(0%)
0 mg |
| Minerals | |
| Calcium |
(30%)
300 mg |
| Iron |
(19%)
2.5 mg |
| Sodium |
(55%)
820 mg |
| Other constituents | |
| Energy from fat | 110 kcal (460 kJ) |
| Cholesterol | 260 mg (80%) |
|
May vary outside US market.
^† Zero indicates no significant measurable trace. |
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: McDonald's Nutritional Facts |
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The McMuffin is a family of breakfast sandwiches in various sizes and configurations, sold by the fast-food restaurant chain McDonald's. Introduced in 1972, the Egg McMuffin is the signature sandwich invented by Herb Peterson to resemble eggs Benedict.
In the US and Canada the standard McMuffin consists of a slice of Canadian bacon, a griddle-fried egg, and a slice of American cheese on a toasted and buttered English muffin. The round shape of the egg is made by cooking it in a white plastic ring surrounded by an outer metal structure.
The McDonald's egg sandwich was invented in 1972. Former McDonald's President Ray Kroc wrote that Herb Peterson and his assistant, Donald Greadel, the operator of a Santa Barbara, California franchise (located at 3940 State Street), asked Kroc to look at something, without giving details because it was:
Peterson had first presented the Egg McMuffin at the Santa Barbara franchise without the knowledge of McDonald's Corporate, which at the time served only lunch and dinner at all their locations. When Corporate discovered the unauthorized breakfast offerings, it initially reprimanded him and threatened him with a number of penalties for breaking the franchise agreement.
The first McDonald's Corporate-authorized Egg McMuffin was served at the Belleville, New Jersey McDonald's in 1972.
In the 1970s, some McDonald's restaurants served Egg McMuffins all day as a promotion.
In several cities, such as Hong Kong, Sausage & Egg McMuffins are served around the clock, because of the prominent use of the egg in meals other than breakfast in those countries; the muffins and sausage patty there are softer than the usual variant to suit local customers. Until 2015, US restaurants usually restricted the item to the breakfast menu. This is mainly because the grill temperature required to cook beef patties is significantly different from the temperature at which eggs are cooked, according to Herb Peterson in a special episode of Unwrapped. Because of this, beef patties and Egg McMuffins cannot be cooked on the same grill, meaning that to keep Egg McMuffins available all day, a store would have to have a separate grill dedicated specifically to Egg McMuffins; this would either mean sacrificing a grill that could have been used for beef patties or buying an additional grill.
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Wikipedia