The Only Dairy You Should Use For A Perfect McGriddle Omelet

Although nothing beats a McDonald's breakfast sandwich straight from the source, sometimes you just can't make it to the Golden Arches before the morning menu cut-off. In which case, our copycat sausage McGriddle is a pretty solid stand-in, offering the same sweet and savory flavors and iconic contrast of fluffy and crispy textures. While nailing the pancake-y buns and crisping up the sausage patties are crucial parts of ensuring your homemade McGriddle turns out just right, crafting the perfect omelet is equally important. For a McGriddle omelet that rivals the real thing, whisking some full-fat dairy into your eggy mixture is a must.

At its simplest, an omelet can be prepared by beating eggs until smooth. While eggs naturally boast a decent amount of moisture and fat that allow for a creamy bite once cooked, introducing a splash of dairy (to create a sort of custard) will dramatically elevate taste and texture. This is because the liquid provides extra moisture, which will turn into steam and produce a lighter, airier omelet. Rather than opt for just any kind of dairy, however, a full-fat dairy option like heavy cream will produce the richest, silkiest, and most tender result as its increased fat content keeps tough proteins from bonding and disperses more evenly throughout the eggy mixture. Not to mention that heavy cream also adds an especially decadent flavor that better complements and contrasts the other elements in your McGriddle.

Beyond knowing which dairy to use, understanding how much to add can also make or break your omelet. In our recipe, we recommend adding about a ¼ cup of heavy cream (not to be confused with half-and-half) to a mixing bowl along with six eggs and a sprinkle of salt. For the silkiest textures, it's best to whisk everything for a couple of minutes until all is well combined. You'll know it's ready if the custardy mixture slides off the back of a spoon with ease.

The way you cook your omelet is key to guaranteeing the best tasting McGriddle, too. Following in the footsteps of McDonald's, start by melting a pat of butter in a large pan. This trick prevents the custard from sticking and burning — plus it also adds a touch of extra flavor. As added insurance, you might also want to use a reviewer-approved non-stick frying pan. Next, slowly pour the eggy custard into the warm pan, tilting it carefully to create a thin and uniform layer. Then, employ another hack that McDonald's uses to get its eggs extra fluffy, and cover to let the eggs steam. Remember to keep the heat no higher than medium to avoid the risk of burning. After the eggy mixture has set, all that's left to do is divide the fluffy and delicious omelet into sections, folding each portion in half (just like they do at the Golden Arches), and layer it into your homemade McGriddle.