First, let me preface this by saying I like eggs that come from happy chickens. The definition of a happy chicken probably isn't universal, but it should be said as a preface to this coming confession: I like Egg McMuffins. They're fine — not my favorite, and I certainly don't seek them out. However, in the throes of time not being on my side, when I find myself in need of something to eat and hardly any options at all, the thing I'm most likely to go for is the Egg McMuffin.
The reasoning is two-fold:
- It's a fast option that won't make me feel utterly weighed down after eating it. And because it's from the fine institution of McDonald's, it's as standardized as standardized gets. For the most part, you know what to expect.
- It's pretty delicious.
Delicious in the sense that it's full of fat, salt, and carbs — which are generally the basic requirements for something to be delicious. Garrick Saito ponders the same question over on Slate and thinks there's something special happening with the egg, specifically a hybrid technique of frying and steaming that results in a set egg that remains fluffy.
I suppose I could get behind that rationale, Garrick, but I think you got to the heart of it with your first thought.
Here's my theory on why they taste good: Your last meal was 12-plus hours ago, and your body is seriously ready for some food. That's a big part of the equation. The Egg McMuffin being fast, cheap, and hot (the best of all worlds) is the remainder.
→ Read more: Why Are the Eggs in Egg McMuffins So Delicious? from Slate