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How to make an egg patty?

Does anyone have any tips on how to make an egg patty, like basically scrambled egg but in patty form like they put on breakfast sandwiches? I know they sell rings for this purpose, but does anyone know how to make them without a ring?

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  1. use a can like tuna. Spray with Pam inside before adding egg and cooking. One the egg begins to set up, add a bit of water to the pan and cover. Cook to your doneness.
    You could also use a ramekin. Break egg into oiled ramekin and bake in oven in bain marie. Should flip out.

    1. A ramekin, or maybe a small 0.3 qt sauce pan like this one --> http://www.katom.com/164-652803.html

      1. I make them free form on a hot griddle -- basically a small 1-egg omelette without any filling. Pour beaten egg onto hot griddle and as it begins to set, fold over with a spatula to approximate the shape that you want. May not be as pretty as what you get at McDonalds but works fine.

        1. Maybe use a technique like a Japanese Rolled Omelet?

          Japanese Rolled Omelet

          1. At least once a week, I make my wife and I a scrambled egg sandwich. Consequently, I am considering this blatant uni-tasker egg ring. http://www.amazon.com/Joie-Toast-Top-...

            1. You are unlikely to find an artisan skillful enough to make an "egg patty" like the one you describe without using some form of mold. The tuna can (with both ends cut out) will work in a frying pan if it is sufficiently preheated or you could use that type of can either in a water bath or fry pan to actually contain the egg batter for cooking before turning it out when it's done.
              As Antilope pointed out, the Tamago (abbreviated form of Tamagoyaki and sometimes called Dashimaki) is, IMO, more impressive and easier to prepare. If you watch video presentations on making this rolled omelet you will see that they Japanese use a special pan to obtain a uniformity with the roll but I do it routinely in a large skillet, controlling the edges with a spatula, and simply cut off any ragged ends when plating. The Tamago can be made using egg alone, seasoned with herbs and/or rolled with a light sprinkling of cheese (I use shredded or grated hard cheeses) with each roll as it is added. The layers of the Tamago cook quickly so, when it's done correctly, they don't brown and the finished product makes a beautiful presentation.

              1. I've had reasonable results using a large silicon muffin cup and microwaving

                3 Replies
                1. re: gembellina

                  A Korean woman who had the snack shop where I worked would make a fake Sausage McMuffin by breaking an egg into a melamine bowl, giving it a stir and some seasoning, and nuking it whilst toasting a muffin and grilling a precooked sausage patty. She didn't have the process cheese slices, but she did have mayonnaise, and if I hadn't hit McDo driving in it was an excellent replacement.

                  1. re: Will Owen

                    Melamine is not safe for use in a microwave. A lot of people never bother to notice that it's not labeled microwave-safe....

                    1. re: Karl S

                      As this place was of course visited regularly by the Nashville Health Dept. you'd think they would know that. Of course I didn't see any label on said bowls, but they were opaque and not a thermoplastic, so I'm assuming melamine (Melmac). I do know she made maybe 50-60 of those things every weekday for the year or so I was working there - she had several bowls in fast rotation.

                2. I beat up an egg then pour it into a small nonstick skillet and cover it with a lot of shredded sharp Cheddar that comes in a bag. Meanwhile I toast a 100% whole wheat English muffin, split it, butter it, and spead it with mustard. Fold the egg then quarter it so it will fit on the muffin. If I have any bacon, ham, or sausage around I have it in the microwave all the while. Three-ring circus. Very fine breakfast. Or lunch.

                  1 Reply
                  1. re: Querencia

                    Very similar to my method! I skip the mustard and cheese and sometimes add a tomato slice. Add a smoothie and I'm fueled for the day.

                    Back to the egg, yeah, just cook it in a small skillet and fold it. Not perfect, but perfect is usually fake, anyway. You could do the ring thing, but why?

                    Oh, except every day for 14 years we nuked an egg in a glass measuring cup for the dog. That worked pretty well, but didn't taste as good or have the best texture - not that he minded.

                  2. Since the original form is liquid, you will need something to create the ring form.

                    You could either cut it after it's cooked, or try this: http://lifehacker.com/5908035/repurpo...

                    They show it with a sunny side egg, but no reason it couldn't be done with scrambled eggs.

                    1. Make a toad in a hole and cut out the bread.

                      1. maybe not as orthodox, but bake one in a rectangular greased sheetpan, then cut into squares to fit your bun...

                        1. I have done this successfully using a pyrex custard cup. I have some straight-sided ones, but the traditional sloped-side ones work too. I just whisk the egg as though about to scramble it, then pour it in the lightly oiled or buttered custard cup, then microwave it. You'll have to experiment with power level and time. If you want something more like a poached egg, then put it in the custard cup without whisking. Again you'll need to experiment to get the cooking time just right.

                          2 Replies
                          1. re: Cliocooks

                            Only you MUST break the yolk, or it will break itself all over the inside of the oven.

                            1. re: Will Owen

                              Right! Thanks Will, I should have remembered to say that!

                          2. These days, virtually all cans are made to stack, which means the bottom cannot be removed with a can opener. A round metal biscuit cutter or cookie cutter will work. Using a ramekin or other mold with a bottom means forsaking the additional flavor that comes from fat and a hot cooking surface.