Dairy & Eggs

All of the fresh Grade A eggs used for the Egg McMuffin sandwiches are inspected at the farm. Eggs are washed with warm water before being inspected both visually and electronically for any cracks and flaws. Checked eggs are then packed for shipment to the McDonald’s restaurants. So yes, every single egg is inspected before it makes the Egg McMuffin grade!

At McDonald’s, we only use fresh USDA Grade A shell eggs for breakfast sandwiches, or pure liquid eggs from Lucerne® or Egg Beaters® for scrambled or folded eggs.

The eggs for our famous Egg McMuffin are cracked into a circular ring on the grill, so they fit the round English Muffin shape perfectly. That way it’s easy to hold, and easy to eat. Go Inside Our Kitchens to see how we do it.

All of our egg products come to us through our world-class supply chain experts, such as Cargill Kitchen Solutions. They deal directly with the farms that supply eggs, and ensure they stick to our strict guidelines for safety, hygiene and animal welfare. Our dairy products come to us from known and trusted suppliers such as Kraft® and Dean Foods®.

What you’ve heard is an urban legend! Our Triple Thick Shakes contain reduced fat ice cream, milk, cream and flavoring syrups.

Yes. We offer nonfat milk as an option in all of our McCafé coffee drinks.

McDonald’s Triple Thick Shakes, Sundaes and McFlurry desserts use our reduced fat ice cream, which is made from fresh quality cream, whole milk, and skim milk solids.

Yes. McDonald’s yogurt uses Grade A low-fat milk plus live and active yogurt cultures.