McDonald’s Eggs Are More Fresh Than You Think

Disclaimer: The FTC requires me to tell you that I am a brand ambassador for Central Arkansas McDonald’s.  All opinions are my own.

the truth about mcdonalds eggs

I love to eat breakfast at McDonald’s. 

Once a week, I treat myself to one of their delicious breakfast sandwiches.  My favorite is the Steak & Egg McMuffin, but the others are great too.



I also raise my own chickens and I am often asked how I can eat those “fake eggs” at McDonald’s when I have fresh eggs readily at my disposal.

I have a feeling you may be surprised at HOW fresh and real McDonald’s eggs really are!

How fresh are grocery store eggs?

Ideally, eggs should be processed the day after they are laid.  USDA regulations only require eggs to be processed within 30 days.  That means the eggs you are seeing in the grocery store could already be more than 30 days old the moment they are placed on the shelf. 

You can learn more about the freshness of eggs by checking the carton.


egg carton label

The USDA requires that all egg cartons be stamped with the date they were processed.  This is done using a three-digit code which represents the day of the year.  For example, January 1 would be 001 and December 31 would be 365.

A “best by” or “sell by” date is not federally mandated but since many individual states require it, you will often see this date also listed on the package.  When using a “sell by” date it cannot exceed 45 days past the processing date.

Let’s look at an example.


egg carton

This batch of eggs was processed on 021 or January 21.  These eggs could have been laid as long ago as December 21.  The sell by date is 43 days after they were processed on March 6th.  It is possible that when these eggs were purchased they were already 73 days old.  That is just over 10 weeks!

It is widely accepted that eggs are considered useable for an additional 5 weeks once the “best by” or “sell by” date has passed. 

So – when you are cracking that “fresh” store-bought egg into your pan on April 12 it could possibly be 110 days old.



How fresh are McDonald’s eggs?

I’ll start by telling you that they are WAY more fresh than the typical grocery store egg!

McDonald’s goes through so many eggs each day that they have egg farms and processing plants that operate solely and specifically for McDonald’s. Because of the high use of eggs and the dedication of the processing plants, most “round eggs” served in McDonald’s are three to six days old when they are delivered to individual restaurants! Three to six days old!

How is this possible? First, check out this video!

Pretty cool, huh?  The plants are processing the eggs the same day or the day after they are laid.  The fresh eggs are quickly processed and cooled and are immediately placed onto trucks and shipped out to McDonald’s stores all over the United States.

Here in Central Arkansas, most McDonald’s restaurants are receiving egg shipments twice a week.  It would be a rare case for you to be served an egg that is much more than a week from being laid.  Most grocery store eggs haven’t even been processed yet!

Are McDonald’s Eggs Fresh?

Yes! And, yes again!

McDonald’s round eggs are cooked fresh in an ‘egg ring’ at each restaurant, every day. 




The cool thing is that you can substitute a ‘round egg’ on any of McDonald’s breakfast sandwiches for no extra charge.

So next time you are in McDonald’s for breakfast you can rest assured that the eggs you are eating are among the freshest eggs you can get!


how do you like your eggs

Arkansas Grown/Arkansas Made #farm2home15

I was so excited to finally get to return to Moss Mountain Farm.  I met P. Allen Smith and visited his home back in 2013 and I was so ready to go back.  My first trip (which you can read about here) focused on Soybean farming in Arkansas.  We heard from soybean farmers and people who were making products from Arkansas soybeans.

p allen smith

My first trip (which you can read about here) focused on Soybean farming in Arkansas.  We heard from soybean farmers and people who were making products from Arkansas soybeans.

This year’s focus was Arkansas Grown and Arkansas Made.

Arkansas Grown was developed by the Arkansas Department of Agriculture to help protential buyers identify produce that is grown in Arkansas.  You will spot their signs in grocery stores and farmer’s markets around the state.  You will also find their sign in restaurant menus!

Arkansas Made is a tool to help potential buyers locate products made by Arkansans.  These products may include arts and crafts or value-added food products like jams and jellies and baked goods.


At Moss Mountain, we toured Allen’s beautiful home and gardens. We got to explore the amazing Poultry paradise and ate a delicious meal.

moss mountain farm house

moss mountain

moss mountain lunch

All of those things were wonderful, but the highlight of the day was the pop-up farmer’s market that P. Allen planned in his font yard.  We got the chance to meet with so many farmers, artisans, crafters and people who are growing and making Arkansas products.  We got to sample, taste and try all kinds of amazing goodness.  I brought home so many products I didn’t even know existed!

moss mountain farmers market 1

moss mountain farmers market 2

moss mountain farmers market 3

moss mountain farmers market 4

Here are just a few of the farmers, artisans and crafters that were represented at #farm2home15:

Harvest Fresh Farm – Desha, AR
Herbal Vinegars, Pestos & Blends, Herbs in Olive Oil, Dried Herbs, etc.

Jelly Madness – McRae, AR
Gourmet Jelly

Mount Olive Smoked Pepper
Hickory Smoked Peppers

White River Creamery – Elkins, AR
Artisan Cheese

Tammy Sue’s Critters
Goat’s Milk Soap and Such

Loblolly Creamery – Little Rock, AR
Hand Crafted Ice Cream

Our Green Acre
Forest Fed Heritage Pork, Free Range Chicken, Grass Fed Beef, Fresh Eggs, Raw Milk, Raw Honey

Ratchford Farms – Marshall, AR
Buffalo Meat and Jerky

Wayne Plantation – Scott, AR
Virgin Sunflower Oil

Cedar Rock Acres – Cleveland, AR
Fruits, Veggies, Canned Goods, Jalapeno Salt

Briarhill Farms – Saint Joe, AR
Goat Milk Soaps, Goat Milk Fudge

April’s Family Kitchen – Wynne, AR
Specialty Rices and Bread Mixes

Coq au Chardonnay – Chicken in White Wine Sauce

I am not much of a wine drinker but I love cooking with wine. I love the depth of flavor that it creates in a dish and often use the meat as an excuse to eat the sauce because it would likely be frowned upon to just serve up bowls of white wine sauce.

This recipe isn’t new or unique and if you googled it you would find a thousand just like it.  It stems from the French countryside and is a simple, yet delicious and hearty meal.  It’s great for Sunday dinner with the family but also impressive enough to feed to company.

Coq au chardonnay - chicken in white wine

I used chicken thighs and I’ll admit I was a little hesitant.  I have seen so many delicious recipes that call for chicken thighs but for some reason I have always been afraid of them.  Fortunately, my fears were unfounded and the thighs cooked up tender and moist and not at all slimy like I had pictured in my mind.

After I browned the chicken I removed the skins in effort to lower the overall fat content of the recipe.  If you like them, you can certainly leave them on.

I served the chicken with some oven roasted potatoes, crusty bread for soaking up all that amazing sauce and asparagus.  You could certainly serve mashed potatoes or rice if that is your preference.


Coq au Chardonnay - Chicken in White Wine
Serves 4
Tender, fall-off-the-bone chicken in a delicious and creamy white wine sauce.
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Cook Time
1 hr
Cook Time
1 hr
  1. 5 strips of bacon, chopped
  2. 8 chicken thighs
  3. salt & pepper to taste
  4. 1 onion, chopped
  5. 4 cloves of garlic, grated
  6. 1 tablespoon butter
  7. 16 oz. baby portobello mushrooms, quartered
  8. 2 cups chardonnay
  9. 1 cup heavy cream
  1. In a large heavy bottomed skillet, cook the bacon until crisp. Remove the bacon to a plate.
  2. Salt and pepper the chicken and brown them in the bacon fat, about four minutes per side. Set aside chicken.
  3. Discard all but about two tablespoons of the bacon grease. Saute the onion until it becomes tender and translucent. Add the grated garlic and cook for another 2 minutes. Remove the garlic and onions from the pan and set aside.
  4. Add the butter to the pan and allow it to melt. Add the mushrooms and cook until tender.
  5. Add a half cup of wine to the mushrooms stirring to release the bits of fond from the bottom of the pan.
  6. Return the chicken, onion and bacon to the pan.
  7. Add the remaining wine and bring to a simmer.
  8. Simmer for 40 minutes.
  9. Remove the chicken and place on a serving dish.
  10. Add the heavy cream to the sauce. Stir and let simmer for about 10 minutes. Pour the sauce over the chicken before serving.
Adapted from Multiple Sources
Adapted from Multiple Sources
eggs and herbs

Egg and Herb Salad

Egg and Herb Salad

Fresh herbs are popping up all over the garden and our chickens are busy laying a ton of eggs.  It’s the perfect time of year for this tasty egg and herb salad.

This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita.

If you hard “boil” your eggs using my super simple oven method – this recipe is quick and easy to whip up.

Egg and Herb Salad
A delicious egg salad recipe that is perfect for spring.
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  1. 12 large eggs, hard-boiled and chopped
  2. 1 cup finely chopped herbs (I used dill, thyme and parsley)
  3. 1 celery stalk, finely chopped
  4. 1 Shallot, finely chopped
  5. 3 teaspoons white wine vinegar
  6. juice of 1/2 a lemon
  7. 1/4 cup of mayonnaise (use more as needed)
  8. 1 clove garlic, grated
  9. 1 teaspoon Dijon mustard
  10. Salt and pepper to taste
  1. Combine all of the ingredients in a bowl and toss lightly to combine. Add more mayonnaise if needed. Season with salt and pepper.
  2. Serve over a bed of baby kale or spring greens.
eggs and herbs

Coconut Curry Chicken

coconut chicken curry The closest Indian food restaurant is well over an hour away from my house.  So that mean quick trips for awesome takeout are out of the question.  I love coconut chicken curry and this recipe is both simple and delicious.  It’s easy enough to whip up on a weeknight but special enough for the weekend.  And the best part is, no fancy ingredients.  You can get everything you need at your local supermarket.

Coconut Chicken Curry
Serves 4
A delicious and easy weeknight curry dish.
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  1. 2 chicken breasts, chopped or sliced thin
  2. 2 tablespoons canola oil
  3. 1 onion, sliced
  4. 3 cloves of garlic, minced
  5. 1 inch piece of ginger, freshly grated
  6. 1 jalapeno pepper, seeded and chopped
  7. 1 tablespoon curry powder
  8. 1/2 teaspoon turmeric
  9. 1 cup chicken broth
  10. 1 cup light coconut milk
  11. 1/4 cilantro, chopped
  1. In a large saute pan heat 1 tablespoon of oil. Add the chicken, stirring occasionally, until it is cooked through. Remove from the pan and set aside.
  2. Add another tablespoon of oil to the pan. Add the onion and cook until it just starts to become tender.
  3. Add the garlic, ginger and jalapeno and stir, cooking about 30 seconds to one minute until the ginger and garlic are very fragrant.
  4. Add the curry powder and turmeric. Cook for 30 seconds, stirring to combine.
  5. Slowly add the chicken broth, stirring to scape up the browned bits on the bottom of the pan.
  6. Return the chicken to the pan and bring the broth to a boil. Simmer for 5 minutes.
  7. Add the coconut milk and bring to a simmer for another 5 minutes.
  8. Remove from heat and add cilantro before serving.
  9. Serve with rice and naan.
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Lobster Rolls at Home

I grew up spending most of my summers in Maine at camp, at the beach, and camping with my family. My husband and I even honeymooned in Maine.

I love the slow-paced lifestyle of Maine. 

I love the beauty of the varied landscape.

Mostly, I love the seafood.

I can recall visits to the Lobster Shack in Cape Elizabeth. Enjoying lobster on picnic tables, overlooking the Atlantic, shielding myself from dive-bombing seagulls hoping for a scrap of food. 

I recall buying fresh lobsters right off the boat, direct from the fisherman, for dirt cheap prices.

Lobster is probably my most favorite seafood and Maine is the best place to get lobster. The thing I most miss living here in the south is the fresh lobster.

Recently, I was so excited to come across a package of lobster arms and legs at Sam’s Club. It was a huge two-pound bag and was so reasonably priced. I bought up several packages and put them in the freezer waiting for just the right time to break out some lobster.

Lobster Roll

A few weeks ago (it’s hard to believe it was only a few short weeks ago), in early March, we were in the midst of an snow storm here in Arkansas. Nothing makes me crave summer more than a good snowfall! This was the perfect time for lobster and what better way to serve it than in a Lobster Roll.

Lobster Rolls are classic summer fair in New England. In fact, Lobster Rolls are even a seasonal offering at McDonald’s restaurants across New England. Lobster rolls are simple but decadent and not so fancy that the lobster meat doesn’t get its chance to shine.

Lobster Roll
Serves 2
Delicious Maine-style Lobster Rolls.
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Prep Time
50 min
Prep Time
50 min
  1. 2 pounds of lobster arms and claws (or 3 whole 1 1/4 pound lobsters)
  2. 1/3 cups mayonnaise
  3. 1 lemon, halved
  4. 1 stick of butter, melted and divided
  5. 4 New England style hotdog buns
  1. Steam lobsters arms and claws according to the directions on the package. If you are using whole lobsters, ask your fish monger for cooking directions.
  2. After allowing the lobsters to cool slightly, remove the meat from the shells. Roughly chop the meat, reserving one whole claw to top each sandwich. Chill the meat for 15-30 minutes.
  3. Whisk together the mayonnaise, 4 tablespoons of butter and the juice of one lemon. Add the chilled lobster meat and coat well with the sauce.
  4. Brush the outsides of the hotdog buns with the remaining melted butter and grill slightly until golden and just crispy on the outside.
  5. Divide the lobster salad up between the four hotdog buns and top each one with a whole claw for presentation. Sprinkle each sandwich with a bit of celery salt before serving.
  6. Serve with fries and corn on the cob.
eggs and herbs

Hard Boiled Eggs in the Oven

I had seen several posts floating around the internet that claimed you could cook hard boiled eggs in the oven.  This sounded too simple and too good to be true, so of course I had to give it a try.  

This past weekend, I was preparing for Easter dinner and was planning to make Deviled Eggs.  This seemed like the perfect opportunity to try out this technique.  Here is how it works:

Hard Boiled Eggs in the Oven

  1. Preheat the oven to 325 degrees.
  2. Place eggs into a mini muffin tin to keep them from rolling around. 
  3. Place the eggs into the oven for 28 minutes.
  4. Remove the eggs and immediately place them in a bowl of ice water.
  5. Peel and prepare.

Sounds easy right? Well, I was skeptical.  

Hard Boiled Eggs in the Oven

I placed my eggs into a mini muffin tin.  The holes were just the right size to keep the eggs from rollin all around.

As soon as the timer went off, I plunged all of my eggs into ice water.  This stops the cooking process so the eggs don’t overcook and become rubbery.

Eggs in Ice Water

Well the eggs appeared to cook well but the true test would come with the peeling.  We raise our own chickens so all of my eggs were less than a week old.  Farm fresh eggs are notorious for being impossible to peel.  These eggs were like a dream! They peels just slid right off and the yolk were cooked to a golden fluffy perfection!


So the verdict is final. Eggs can be hard boiled in the oven!

How to Make Caramelized Onions

If you have never tried caramelized onions you are missing out. Even if you are convinced you do not like onions, I have a sinking suspicion you will change your mind once you try them. They are sweet and delicious and more like candy than the sharp, spiciness of their raw or mildly cooked counterparts. caramelized onions Caramelized onions are not difficult to make but they do take a bit of time. The key is low and slow. Turn the heat down low and let them do their thing. You don’t have to babysit the pan and keep the onions moving. Just check on them every ten minutes or so. I love to use caramelized onions in soup, quiche and especially on pizza. They are excellent in scrambles eggs and omelettes. They are great on sandwiches. The ingredients are simple – onions, butter and salt. You can add a touch of sugar near the end for a little added sweetness but that isn’t necessary. If you have never tried caramelized onions I encourage you to do it today. Enjoy!

Caramalized Onions
Yields 1
Sweet and tender onions.
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
  1. 2 large red onions, sliced (or your favorite kind of onion)
  2. 2 tablespoons butter
  3. 1 tablespoon brown sugar (optional)
  4. salt
  1. Heat a saute pan over medium-high heat and add the butter.
  2. While the butter is melting, thinly slice your onions.
  3. Add the onions to the pan and stir to coat with butter.
  4. Turn the heat to low and allow the onions to gently cook.
  5. Gently stir every 5 to 10 minutes.
  6. If the onions begn to burn turn the heat lower, if possible, or move the pan away from the burner for a few minutes until the pan cools.
  7. Eventually the onions will become slightly sticky and start to look like they are coated in caramel. You can add the brown sugar at this point to bump up the sweetness if you like.
  8. Allow the onions to cook until the sugar melts. Season with salt and enjoy with your favorite recipe.
  1. Caramelized onions will keep in a covered container in the fridge for about a week. They also freeze very well.
eggs and herbs

Really Awesome Homemade Pizza

Really awesome handmade pizza

Living in the country means you never get pizza delivered.

We have a few national chain pizza places in the town about 30 minutes from our house.  They make pizza that’s decent in a pinch and will satisfy your craving, but it’s nothing great.

The only really good pizza places are about 70 miles from here so, needless to say, we don’t get pizza very often.

We’ve tried frozen and the only one I can even tolerate is the Sam’s Club in-store pizzas but even they are not meant to be actually frozen.  Just brought home and baked.  It even recommends against freezing on the box.

For years, we tried making pizza at home with varying amounts of success.  We’d get the toppings just right but the crust always had problems.  Too thick. Too floppy. Too Soggy.  We like it fairly thin with a crispy bottom.  I like the outer crust to be crispy on the outside but tender and chewy on the inside.

Really awesome handmade pizza

Recently, I have nearly (nearly) perfected our homemade pizza experience.  I would still rather someone else do the work but 70 miles for a slice of cheesy heaven just isn’t doable even on a semi-regular basis.

The Supplies

A HOT oven
A pizza stone
Corn Meal

The Method

Turn your oven to it’s HOTTEST setting.  Mine goes to 550 degrees.

Place your pizza stone in the cold oven and let it preheat along with the oven.

While your oven is preheating prep all of your ingredients and roll out your pizza dough. I use a combination of rolling with a rolling pin and hand tossing to reach the desired size and thickness.

When the oven has reached temperature, remove the stone and dust with cornmeal.  Immediately place your crust on the pan.  The bottom of your crust will begin to cook as you dress your pizza.

Return the pizza to the oven and let it cook.

When your pizza is cooked, remove it from the oven and let it cool for 10 minutes before cutting.
Enjoy your delicious pizza!

Really awesome handmade pizza dough

The Recipe

I think the crust recipe really matters.  A mediocre crust will not taste better no matter how you cook the pizza.  Find a crust recipe that you like.  For us, this is our go to crust recipe that I have tweaked and modified over the years until it finally met our likes.

3 tsp yeast
1 1/2 cups warm water
3 Tbsp olive oil
1 tsp salt
3-4 1/2 cups bread flour

In the bowl of your stand mixer combine the yeast and the warm water.  Using the dough hook attachment let these ingredients mix for about 30 seconds or so.  Add the oil and salt and continue mixing. 

Slowly begin to add the flour, 1/2 cup at a time.  You may not need all 4 1/2 cups of flour so pay attention to the dough.  You want it to be moist but not sticky. 

Coat the dough with a small amount of oil and return it to the mixer bowl.  Cover the bowl loosely with a piece of plastic wrap.  Allow the dough to rise at least 40 minutes.  The longer you let it rise, the more yeasty flavor it will develop.

Gently punch down the dough and divide it into three equal pieces.  Each piece will be about 10 ounce.  The dough freezes well and can be frozen at this point if you are not going to use all of them.

Roll out your dough and proceed with the method described above.

Your options for toppings are limitless.  Our favorite toppings are mild Italian sausage, pepperoni, and caramelized onions.  What are your favorite pizza toppings? Share your ideas in the comments below.

The QueDog – Petit Jean Jumbo Grillers Giveaway

July is national hot dog month and it’s time for another yummy hot dog recipe. This hot dog celebrates another delicious summer food…BBQ. Okay, BBQ may not just be a summer food but summer is the time of year that we typically think about having picnics and big outdoor meals. Here in the south that often includes pulled pork or ribs or some kind of smoked meat.

This dog is delicious and brings new life to leftover pulled pork. So grab some pulled pork from your favorite local BBQ joint or make a batch of my delicious and EASY Crockpot Kalua Pork, some Petit Jean Jumbo Grillers and your favorite BBQ sauce. Now lets make a QueDog!

The QueDog on @eggsandherbs

Before I give you the super easy recipe I want to invite you to enter for a chance to with 4 packages of Petit Jean Jumbo Grillers Hot Dogs. They will even deliver them right to your door!

To enter just leave a comment on this post telling me what your favorite BBQ restaurant is and what you love about it.

You can also get more entries by hopping over and checking out my Tropical Hot Dog.

Contest ends August 1st and one winner will be chosen from all eligable entries comined from each post in my summer hot dog series. Winner must live in the continental US.

Now here’s the recipe for the QueDog!

The QueDog
A delicious BBQue Hot Dog.
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  1. Petit Jean Jumbo Grillers Hot Dogs
  2. Buns
  3. Leftover Kalua Pork
  4. BBQ Sauce
  5. Coleslaw (optional)
  1. Cook the hot dogs using your prefered method. Grill or toast the buns. Place the hot dog in the bun. Top with your favorite BBQ sauce and a bit of coleslaw if you like. Enjoy!
eggs and herbs
Disclaimer: I recieved free Jumbo Grillers from Petit Jean Meats to help me with the development of these recipes. All opinions are my own.

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