A former McDonald’s chef has revealed a genius breakfast hack to always ensure fresh eggs are served.
Mike Haracz, who held the title of Manager of Culinary Innovation for the US menu for four years, has lifted the lid on the fast food chain’s secrets.
Previously, he shared the items not to order, such as the iconic bagel breakfast sandwich as it comes, and instead, to swap the standard folded egg to either a round or scrambled option.
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Now, he’s revealed one of his favourite hacks, with the 40-year-old divulging how to ensure you’re chowing down on fresh eggs.
He shared the revelation to TikTok, gaining 80,000 views and over a thousand likes.
“The scrambled [eggs] that come with the Big Breakfast are far superior to the frozen squares that normally come on the sandwich,” Mike, who spent years developing new items and limited-time offers, told What’s The Jam.
“I would recommend asking as nicely as possible to the restaurant crew if you want this switch.”
With over 20 years of professional experience, as well as degrees in culinary arts and culinary nutrition, he knows the tricks of the trade.
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In the clip, he says: “You’re going to want to order the bagel sandwich.
“Now the problem with the bagel sandwich is the egg, hot garbage.
“This is their pre-frozen folded egg, all they do is microwave it, put it on a grill and hold it.
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“It is the worst egg in their restaurant.
“So instead you should ask: ‘Hey, I would like to order a breakfast bagel sandwich but add the egg from the Big Breakfast.’
“It’s the liquid egg product that they cook and hold but it’s more flavourful and tender.
“It’s far superior.”
Users have flocked to the comments to share their reactions – and their own hacks.
Michael said: “I do that but with the round egg from the McMuffin.”
Someone else wrote: “Why doesn’t McDonalds just use those eggs and just increase the price a little.”
Another person commented: “I actually prefer the pre-folded frozen eggs.”
Tylar said: “I actually love the folded egg.”Crazy moment man cracks open cold beer with ALLIGATOR
During his time working at McDonald’s, Mike would conduct sensory and quality testing on products and ingredients.
Mike is currently working as a senior research and development chef for a global ingredient supplier.
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