One of the most renowned breakfast meals at McDonald’s continues to be their McDonald’s Egg McMuffins. But did you know you could easily make your own Egg McMuffins at home? Yes, it is true, and they will taste just like the originals.

McDonald’s Egg McMuffins

Nothing is tastier and more satisfying than a hot Egg McMuffin or these Hash Browns in the morning. Why not do it if you could save money and time by making it home? The instructions for preparing the meal are simple enough. If you know how to crack open a fresh egg, you know the most challenging step.

When you’re done cooking your homemade Egg McMuffin, you might even find it better than the McDonald’s version. After all, you have total control over the meal’s ingredients and how they’re cooked. You can make the eggs as fluffy as you want and the ham as crispy as you want. Do you like gooey cheese? Well, you can make it as gooey as you want too!

Don’t forget about the English muffin. That is the equivalent of the bread that consolidates the ingredients into a sandwich. You’ll want your English muffin to be very soft and tender.

Of course, you don’t have to make only one Egg McMuffin at a time. You can prepare as many Egg McMuffins as you want and save the rest in the refrigerator for the other days of the week. They make great snacks for everyone in your family, whether they’re getting home from work or school.

We’ve also had Homemade McDonald’s Chicken McGriddles (Copycat), which is still very popular on this website, so you can also check that.

Ingredients

• 1 whole egg
• English muffin
• 1 slice of Canadian bacon or ham
• 1 slice of American cheese, or Cheddar

How to make McDonald’s Egg McMuffins

• First, you’ll need an empty tuna fish can. Spray cooking oil or grease inside of the tuna can.
• Place the can onto a frying pan or skillet.
• Take a fresh whole egg and crack it open into the can. Let the egg cook inside of the can until it is soft and fluffy.
• Use cooking gloves to pick up the can and turn it over onto a plate, causing the round egg ring to slide out onto it.
• Canadian bacon is the best type of meat to use in an Egg McMuffin because it is already round. If you want to use ham or real bacon, you can do that too. Whichever meat you use, you need to fry it on a frying pan or hot skillet. Again, use cooking spray on the pan before you fry the meat.
• Take a fresh English Muffin and slice it in half evenly. Put the two slices in your toaster and toast it on low heat.
• You can also put cheese slices on the muffin slices and let the cheese melt on them. Take the slices out and lay them down separately on a plate. Put the round egg on one of the slices.
• Take the cooked Canadian bacon or ham and place it over the egg. Take the final slice of the muffin and put it over the ingredients that are on the other slice.

How to reheat McDonald’s Egg McMuffins

• If you’re preparing multiple Egg McMuffins at once, then you’ll want to know how to reheat them later after they’ve been in the refrigerator.
• You can just put the cold Egg McMuffin on a plate in the microwave and set the heating time to between 30 to 60 seconds.
• . If the Egg McMuffins were in the freezer previously, then you may need to set the heating time to 60 to 120 seconds.
• You should wrap the Egg McMuffin in plastic or a paper towel while it is in the microwave. That way, it will prevent splatter from occurring.

If you like these McDonald’s Egg McMuffins, please check out these recipes below:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chick-Fil-A Chicken Minis

This juicy, infused with beer Instant Pot Corned Beef and Cabbage is an ideal method to celebrate St Patrick’s Day. Utilizing the pressure cooker functionality makes it simple and easy to cook a conventional corned beef meal, and it’s perfect.

Since I obtained my Instant Pot, I’ve been having a good time modifying and testing a number of my classic recipes inside it. Mainly to observe how the outcomes differ utilizing the pressure cooker functions. To be honest, I’ve discovered that I actually do prefer some dishes cooked with the classic processes. Like I’ve said earlier, I do not think my emotions will ever go away from its devotion to slow braising within my Dutch oven!

Oftentimes, though, the meals which have come out from my pressure cooker are just like the ones from the pressure cooker, really enjoyed as their slowly-cooked counterparts. Plus, there is the convenience of not having observed a pot for 3 – 4 hours on your stove or in the oven. Years before our Corned Beef and Cabbage dinner has certainly been one of those.

Adjusting my beer-braised corned beef for the Instant Pot Corn Beef recipe was among the first things I thought off when I purchased it. We were not disappointed at all! The pressure cooker corned beef, with aroma-filled pickling spices and beer, was in the same way juicy, tender, and filled with flavors, just as when I cook it in my Dutch oven.

Instant Pot Corned Beef Notes

As with many of the classic recipes I’ve used for the Instant Pot, I’ve discovered that I wanted spicier but less liquid than when I cooked corned beef using a stove or in my Dutch oven. I used twice as many pickling spices, from 1 Tbsp to 2 to infuse within the brisket, and only needed 4 cups of liquid in total, when compared with 5-6.

I wouldn’t advise making Instant Pot Corned Beef with the minimum liquid required for the unit (about 1 to 1-1/2 cups). Corned beef may be a bit saltier, and by not adding enough liquid to attain to the sides of the brisket, you won’t pull enough of the salt from the meat throughout the cooking faze.

How Long Does it Take to cook Instant Pot Corned Beef Easy Recipe?

Instant Pot corned beef saves about one hour of your time when compared with braising in the Dutch oven. Compared to the crockpot corned beef recipe, which could take as much as 8 hours, it’s really quicker.

With a four-pound corned beef, I love the texture of the meat better when cooked on high pressure for 80-85 min, with a 20-min release. This meat was so tender but nonetheless sliceable with no falling apart. You can add about 15 minutes to the cooking process for the Instant Pot to heat up to pressure, the Instant Pot corned beef takes about 2 hours in total. My recipe is pretty much always for beef of 4 pounds to make sure I have leftovers for sandwiches, and hash with corned beef, however if you make a smaller brisket, it will probably require less cooking time. For Instant Pot 70 min is recommended at high pressure for 2-pound briskets by having a shortened natural release.

Veggies for a Pressure Cooker Corned Beef Dinner

Adding in veggies like, carrots, potatoes and cabbage to your Instant Pot corned beef meal is really the easiest part. I prefer to strain the cooking liquid right after I take away the corned beef from the pot. Also, get rid of the pickling spices and solid parts. After that, I simply add a portion of the strained liquid back in the pot with the veggies and cook on high pressure for less than 5 minutes, with releasing manually.

I really like and enjoy the flavor that the pressure cooker is infusing into the vegetables from the beer-cooking liquid. Usually, I don’t get that stoked up about boiled cabbage wedges or steaming it, but I truly enjoy the flavors of it.

How to serve Instant Pot Corned Beef

Once the corned beef is out of the Instant Pot, I prefer to put it in a plate with a little bit of the saved cooking juices and cover it with foil to help keep the meat juicy and hot. After you’re ready to serve, slice the brisket against the grain to slices that are 1/4-inch to 1/8.   

If you have a substantial fat cap on your corned beef, you should trim it off or eliminate it totally before slicing it. Of course, this is totally according to your personal preference. I prefer to serve the brisket with just a bit of fat on my beef. While serving, spoon a bit of the strained cooked juices on the sliced corned beef on the plate. And serve your visitors with mustard (whole grain) on the side. Also, you can sprinkle the veggies with the fresh parsley (chopped) for a bit of freshness and color, and occasionally, treat them with a light drizzle of melted butter.

Ingredients

• 1 sliced yellow onion
• 4 cloves of garlic
• 2 Tbsp of pickling spice
• 2/5 cups of water
• 4 pounds of corned beef brisket
• 12 oz of lager-style beer
• 1 pound of small potatoes
• head of cabbage
• 1 pound of baby carrots
• 1 Tbsp of chopped parsley (fresh)
• 2 Tbsp of unsalted butter
• Whole grain mustard

How to make Instant Pot Corned Beef

• Mix garlic, onion, pickling spices, and water inside of an Instant Pot (6-quart).
• Put the corned beef, so that it’s fat side is up, on top of the onions.
• Pour the lager-style beer over the beef.
• Close the lid and set the system to high pressure for about 85-90 minutes (according to your preference).
• Allow the pressure to release naturally for around 20 min, then manually release the rest of the pressure.
• Take away the corned beef and put it on a dish or perhaps a cutting board, and spoon a little bit of the cooking liquid on the top. Seal using foil to help keep warm.
• Discard the solids by straining the cooking liquid.
• Strain cooking liquid and discard solids. Put back 1 and half cups of liquid to your Instant Pot and add carrots, potatoes and cabbage. (Save the rest of the cooking liquid for later.)
• Close the lid and set the system to high pressure for 3-5 min, in regards on how soft you prefer your vegetables. Quick pressure release.
• Take the corn beef and slice it against the grain.
• Slice corned beef against the grain. Spoon a bit of the previously saved cooking liquid over the corned beef slices in your plate.
• Sprinkle with parsley on the veggies, and drizzle with some melted butter if you like. You can serve corned beef with whole-grain mustard. Enjoy!

This Chicken Saag recipe is really as close as you will get to a restaurant-style recipe as you can get. It has all the texture and flavors, and honestly, this Chicken Saag is better than in a lot of restaurants.

Make sure that every curry you make is perfect.

The net is saturated with recipes published by people that have never had authentic Indian food. Recipes that inform you adding a little bit of curry powder with the chicken is really a curry. I began researching this after making a couple of these to see what might emerge. And it wasn’t pretty at all…

I’m saying this because it is the reality and needs to be said. I am hoping that doesn’t prevent you from reading on. But in all seriousness. Think about it – are you totally devoted to making great, authentic Indian food?

A real Indian restaurant is really a little bit complicated, but those recipes are really achievable if you follow the rules. In all honesty, Indian food is simply delicious, magical food. But it requires time and passion. So that is the reason I offer you full-blown Indian restaurant-style chicken saag. Quick to make on a whim. And closest to what you receive in Indian restaurants.

Start with Onions for Chicken Saag Recipe

The main ingredient is onions. That is a massive element of Indian recipes. Homemade cooking depends on deeply browning the onions. For example, the onion soup. It takes around 30 min to brown. In restaurants, they cook big amounts of onions in a curry base. Get it done once in large amounts and then take out curries to order.

This chicken saag recipe work because of the onions. No way around that. However, it swaps out 30 min of slow browning with 10 min using the microwave. It sounds crazy, but it works.

I’ve learned this from my Chef’s friend who works in an Indian restaurant. They use it to swap the cream in recipes. I put it to use to swap the curry base. This is the secret. The key to restaurant-style chicken saag. Or some other nearly restaurant-style curry base.

Restaurant Style Curry for Chicken Saag

So, if you ask me, this is the most important in Indian-style cooking. I may be wrong about this, but I can’t find anything that points in any other direction. This chicken saag recipe borrows almost all from the Indian restaurant style.

This is exactly why it works. Some changes, sure. Test it and let me know everything you think, and share your experience in the comments below, please…

Ingredients

For the Onion Paste

• 2 cups of coarsely chopped onions
• 2 Tbsp of veggie oil
• 1 cup of water

For the Chicken Saag

• 6 chicken thighs, boneless and skinless
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric
• 1-2 tsp of Kashmiri chili powder
• 1 1/2 tsp of kasoor methi, dried fenugreek leaves
• 2 Tbsp of garlic ginger paste
• 1 1/2 tsp of garam masala
• 1 1/2 Tbsp of tomato paste
• 4 oz of spinach
• 1 tsp of kosher salt
• 4 Tbsp of vegetable oil

How to make Chicken Saag

For the Onion Paste

• Cover the onions loosely using a microwave-safe dish and microwave for about 10 minutes or until the onions are soft.
• Take away the onions from the microwave. Watch out; they’ll be hot. Let them cool a bit.
• Put the onions, 2 Tbsp vegetable oil, and 3/4 cups of in a mixer and mix until smooth. Put aside.

For the Chicken Saag

• Using a small bowl, mix the cumin, turmeric, coriander, garam masala, kasoor methi, Kashmiri chili powder, and salt for the spice mix.
• Heat the vegetable oil in a pot over medium-high heat till it shimmers. Use 3 Tbsp. 
• After that, add in the garlic and cook till it stops splattering.
• Lower the heat to medium-low and add the spice mix and constantly stir till it begins to smell great. It should take less than a minute. In the event that you burn the spices at this time, you have to start over, so be careful.
• Add the diluted tomato paste and mix nicely to combine. Slightly turn the heat up, and cook for another minute.
• After that, turn the heat up again to medium-high, and at the same time, add the onion paste. Cook for 3 to 4 minutes, stirring occasionally. Do not worry if it appears somewhat dry. Once the chicken releases its juices while cooking, you ought to be left with a wonderful amount of sauce.
• Lower the heat to medium-low. Add in the chicken and stir slowly.
• Cook it covered until the chicken is done. It should take around 13-15 minutes, or you can check by measuring the inner temperature; it should be around 170F. If you don’t have a meat thermometer, please get one because it is hard to tell when it’s done without one.
• Next, add the spinach and stir to distribute it evenly. If the curry is too thick, add a little bit of water or chicken stock. Allow the chicken saag to simmer for an additional minute or more. Taste if any adjustment is needed. Enjoy