Buzz
My passion for the McMuffin and its breakfast sandwich counterparts is no secret. The soft English muffin, savory meat, gooey cheese, and perfectly shaped egg make for a delightful morning bite. Crafting your own version at home isn’t overly challenging, but nailing the round, steamed egg is essential.
You could use a ramekin and microwave your way to a McMuffin, but if you favor stovetop cooking (or simply lack a microwave), an ice cube offers a clever solution. As Jim Foreman (my newfound grandpa) demonstrates in his charming tutorial “How to Cook Round Eggs,” you only need two key tools for the perfect McMuffin egg: a silicone ring (opt for the ones with a foldable handle) and an ice cube. While the ring’s purpose is clear—it ensures the egg maintains a perfect shape while cooking (as Jim found mason jar rings to be unreliable)—the ice cube is the real understated genius.
To achieve an egg that’s evenly and gently cooked, steaming is key, which means adding moisture to the pan. While a splash of water can work, it may sputter (soaking your egg) or evaporate too quickly if not enough is added. A small ice cube provides the ideal amount of water for steaming, and its frozen state ensures it won’t instantly vanish in a hot pan. It’s a brilliantly simple trick.
For a perfectly round egg, lightly coat the pan and mold with cooking spray, warm the pan over medium heat, then crack your egg into the mold, gently breaking the yolk. Drop in an ice cube, cover the pan, and in about two minutes, you'll have a softly steamed, flawlessly shaped egg ready to be nestled into your sandwich.
