An egg is an egg in reality or it just look like one?
To solve this mystery for consumers, McDonald's appointed former Myth Busters star Mr. Grant Imahara to provide some information on its egg production procedure as the part of the fast food.
The latest video of Mr. Grant Imahara is created to propel food transparency. He traveled to Poultry Ranch of Herbruck’s, which is an egg supplier for McDonald's U.S. facility, to check out more with a blogger, who write for McDonald's. The initial eggs were laid on a conveyor belt within the past day travel, told Mr. Harry Herbruck, who is the executive vice president of operations at Herbruck’s. Some of them arrived from a chicken house as near as 100 feet away. Almost all of these eggs are fresh and warm, he further added.
These eggs are then washed, dried out, checked up for cleanliness, and then weighed. Eggs, which are too big or too small as per the size of the whole eggs utilized in Egg McMuffins, are used as liquid eggs instead, for other menu items. The supplier then transmits light through the eggs to check for imperfections and discards defective ones. The eggs that are McMuffin sized are then packaged into egg cartons, wherein they are cooled and transported to distribution centers in trucks in trucks. Restaurants break these whole eggs to prepare Egg McMuffins.
The too big and too small eggs are broken, cooled to avoid bacterial growth, sent to a holding silo and after that kept in a tanker, which goes to Cargill, another McDonald's provider.