Questions answered

There are 20 questions about “Breakfast” in the “What's in the food?” topic.

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20 Questions
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1. I have a weakness for McDonald's scrambled eggs - could you tell me how you make them so devilishly tasty? Every time I try to make them at home, it just tastes like an Omlette I've broken into chunks. Eggs, Milk, then what?
It's nice to hear that you enjoy the scrambled eggs; they are made with free range eggs and a small addition of semi skimmed milk, that's it. Then the kitchen crew members scramble the eggs briskly and cook them on the bespoke hotplate grill. Nothing added, nothing taken away. Keep practising at home, you'll get it eventually. (June 2008)

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2. how many calories are there in a portion of pancakes and syrup?
There are 505 (KCals) in the Pancakes and Syrup. (March 2008)

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3. First of all I would like say that I love the bacon and egg muffin and buy them very ofton. I would just like to know how do macdonalds cook the bacon part of the muffin meal has it is always cooked prefect every time. Thanks your food really has improved in the last 2 years.
Thank you for the comments, its great hearing that you enjoy the Bacon and Egg McMuffin. McDonald's strives to prepare its food perfectly every time. In the case of the bacon in the muffin, McDonald’s uses prime cuts of trimmed, cured and sliced pork belly for its pork food items. The bacon is pre-cooked by our bacon supplier and then heated in the restaurants using a steamer. (March 2008)

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4. are the eggs in mac donalds free ranged and if not could you change them. could you also make all beef / veg made for mac donalds organic
Firstly, many apologies for the very slow response to your question. As the site went through a few changes, some questions had slipped through the net, so thank you for your patience. You will be pleased to know that all McDonald's eggs are free range (including the eggs used for the mayonnaise). Current times are very interesting, with more and more awareness and debate about food, diet and lifestyles. McDonald's business is food and the company is aware that there are some calls from customers for organic items to appear on the menu. McDonald's is very interested in the possibilities of organic foods and has made changes with the recent introduction of organic milk in coffee and hot chocolate. In a broader capacity, McDonald's continues to look at all avenues. However, it is difficult to find good suppliers that have the experience and the resources to be able to supply the kind of volumes and standards that McDonald's demands. If such opportunities presents themselves, then McDonald's will be very keen to consider more organic food items. (March 2008)

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5. what is a hash brown compsed of??.. talk me through the hole process.. thanks;)
The ingredients for the Hash brown are as follows: Potatoes, 100 percent Vegetable oil (non hydrogenated), Salt, Dextrose. You can find out more about McDonald's food and ingredients in the 'Ingredients List' at www.mcdonalds.co.uk, or at www.mcdonaldsmenu.info. We hope this answers your question. (August 2007) FEBRUARY '08 UPDATE: McDonald’s UK now do not use any hydrogenated oil in any food items across the entire menu

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6. What calories are there in a bacon/egg muffin
There are 375 KCals in the Bacon and Egg McMuffin. (January 2008)

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7. Given that God is infinite and the universe is also infinite, would you like a toasted teacake?
No thank you. (January 2008)

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8. Why are you lying about the eggs? They're not real eggs... are they!
Apologies for the late reply. McDonald's is not lying about the eggs. McDonald's eggs are free range, very real and are sourced from approximately 100 UK farmers. 80 percent of these are small, independent family farms. Most eggs used in restaurant even arrive still in shells (all except those used for scrambled eggs) so if you can see behind the counter, you'll see them up until around 10:30a.m. You might be interested to know that in 2003, McDonald's received the "Good Egg Award" from the British Free Range Egg Producers Association which recognises the company’s commitment to animal welfare - and in 2007, McDonald's has just received the Food Business of the Year Award from the same organisation. Look out for a Scout report on one of our main free range egg suppliers, going live on this site soon.

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9. You say the egg used is a free range one but surely it is a reconstituted (powdered) egg? Can you confirm what eggs you use? Ta
You will hopefully be pleased to know that all McDonald's eggs are free range (including the eggs used for the mayonnaise) and there is no use of reconstituted powdered egg. The scrambled eggs use eggs that are cracked and pasteurised first, then transported as fresh liquid in cartons - and for the rest of the breakfast menu, the kitchens poach fresh shell eggs. In the last year, McDonald's has cracked over 1.7 million eggs a week.

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10. Is it true the scrambled eggs are prepared with liquid margarine: liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils (trans fats), salt, hydrogenated cottonseed oil (trans fat), soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, and beta carotene (color)?
The ingredients for the Scrambled Eggs are as follows: Pasteurised Free Range Liquid Egg, Pasteurised Semi Skimmed Milk. (November 2007)

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11. Are you gettin sick of answering all the (almost) same questions about the quality and the amount of meat in your burgers??? My question is this What Potato do you use to make you Fries? AND Is it the same potato that is in your Hash Brown?? because they are champion!!
This site was created so that everyone could ask the questions that they most need answers to: you're right, the majority do pertain to the beef but the company is not suprised since this is the mainstay of its business and is happy to confirm that only the highest quality ingredients are used across all of its menu. In terms of the French Fries, Russett Burbank, Shepody and Pentland Dell are selected because of their long shape. The Hash Browns are made from the Russet Burbank potato. (Glad you enjoy them.) (October 2007)

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12. What was going through your mind when you invented the bagel? The bap tastes stale and the cheese sauce is disgusting! You should think about canning it in favour of some sort of pancake mcmuffin hybrid!
McDonald's apologises for your bad experience. Please contact the Customer Services team on 08705 244622 so they can take the details of your complaints and investigate the issue on your behalf.

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13. i am just wondering why your egg mcmuffins are goin to pot. I used to love them and now when i have one(at all restaurants) the bread is chewy and burnt at the edge, the egg rubbery and the cheese tastes like pure salt. i think this is such a shame as they used to be delicous. Dont tell me to call a number if i am not happy just tell me why this might have happend please ta
Sorry to hear of your experience. Please contact the Customer Services team on 08705 244622 so they can take the details of your complaints and investigate the issue on your behalf.

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14. pls inform me of ingredients in your breakfast porridge as my son has a wheat allergy and i would like to be able to give it to him. many thanks
The porridge does contain wheat and is therefore unsuitable for your son. The ingredients for the breakfast porridge are as follows: Oatso Simple® Quaker Rolled Oats, Stabiliser (E322 Soya Lecithin). Prepared with semi-skimmed milk. You can find out more about McDonald's food and ingredients in the 'Ingredients List' at www.mcdonalds.co.uk, or at www.mcdonaldsmenu.info. (August 2007)

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15. how are your breakfast eggs prepared?
McDonald’s uses free range eggs for its breakfast menu items. The shell eggs are cracked open and cooked on the hot grill using a poaching cylinder to give the eggs their shape. In addition, the eggs for the Big Breakfast are scrambled in the restaurant using a liquid free range egg and milk mixture. The liquid egg is 80 percent free range egg and 20 percent milk. The eggs in the bagel are cooked on the hot grill and folded, again using a liquid free range egg and milk mixture. (June 2007)

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