Many of the breakfast dishes don’t contain real eggs
True - "real eggs" means "freshly cracked eggs". One of McDonald's breakfast recipes uses only freshly cracked eggs and the egg is McMuffin. So ... what do other recipes use? Well, they are still eggs; They are not up to date at all. Most breakfast sandwiches contain a "twisted egg". These are "pre-cooked and folded liquid eggs," wrote the McDonald's website. Even in those eggs ... there are no eggs. Specifically, nonfat milk, modified dietary flour, salt and citric acid. And after the eggs are cooked and folded, McDonald's suppliers "flash-freeze" them and freeze them and ship them to McDonald's kitchens. So technically they are real eggs, but they are not just eggs and they are definitely not fresh eggs. If you like 100 percent fresh eggs, ask specifically for "round eggs" on your sandwich, according to a McDonald's employee on Quora. The employee prepping your meal should acquiesce.
The burgers won’t go bad
False. This rumor took off in 2008, when a woman shared a photo of a 12-year-old McDonald’s burger that was indistinguishable from a just-purchased one. “People always ask me, ‘What did you do to preserve it?’ Nothing – it preserved itself,” she wrote in her blog, calling the burger “a chemical food.” That was the first instance, but similar posts continued to crop up, all arguing that McDonald’s food was so full of fake stuff that it wouldn’t go bad like actual food. But these posts didn’t tackle the science of this phenomenon. In 2010, Serious eats did, and proceeded to share their findings in 2016. And what they found was that the reason the burgers weren’t “going bad” was because they were drying out before they could rot. And,spoiler alert (literally): All burgers will do that, as will many other foods. J. Kenji López-Alt of Serious Eats rattles off several, including beef jerky, saltines, and croutons.
And López-Alt further debunked the claim by testing it on homemade, obviously chemical-free burgers—and they dried out in the same way McDonald’s burgers did. Furthermore, part of the reason for the longevity of this burger was because it was a regular ol’ McDonald’s hamburger. “A McDonald’s hamburger is small and thin…cooked well-done on a very hot griddle,” López-Alt explained. “These factors contribute to rapid moisture loss, resulting in a burger that dries out long before it can start to rot.” On theother hand, he said that larger McD’s burgers like the Quarter Pounder, though they will still dry out, do show signs of rot at first.
The Coca-Cola tastes different
True! Have you ever questioned whether Coca-Cola at McDonald’s just tastes better, only to decide that you were surely just psyching yourself out? Well, good news—you were right! The recipe for Coca-Cola isn’t different at McDonald’s, but the difference has to do with how McDonald’s prepares it. McDonald’s has a careful process of chilling the soda, which it details on its website. “The water and Coca-Cola® syrup are pre-chilled before entering our fountain dispensers with the ratio of syrup set to allow for ice to melt,” the FAQ page says. This “ratio” ensures that the melting ice is just the right amount, so that your soda is as flavorful as possible. And the fact that the kiwuid is chilled before it even enters the soda fountains keeps it as cold as possible, preserving both maximum refreshment and maximum carbonation.
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