Starbucks vs. McDonalds: Bacon and egg muffin showdown

Yesterday I thought I should consider eating at Starbucks for breakfast instead of McDonalds. I was wrong.

This morning I tried Starbucks’ bacon and egg muffin, which was odd. The bacon was limp, and as with the ‘fried egg’ bagels at McDonalds, the muffin contained a fried egg that was certainly the product of human design. It was made of two distinct sheets, and in the middle was ‘yolk’ that tasted sweet rather than the usual salty. It at least had somewhat the texture of yolk, unlike that starchy goo to be found in the middle of a McDonalds bagel egg, but the taste was entirely wrong. What possesses the Japanese to think they can _make_ a better egg than nature?

The muffin, too, was short of the crispness found therein at McDonalds, and the main texture to be had in the concoction was from the gritty grains of pepper that seemed to have been applied to the muffin in the midst of some kind of sauce or other condiment. As I ate it, I contemplated whether the whole affair provoked simple not-liking or active dislike; whether I ought to continue eating it or give up. I ate it, because I had paid for it, but I think active dislike just barely won the day.

The Starbucks latte I had with the muffin, however, was entirely satisfactory, and far better than the bitter filter coffee to be had at McDonalds. But Starbucks cost me 550Â¥ for the muffin and coffee. At 380Â¥, with a good muffin and a hash brown into the bargain, McDonalds is far better value.

Author: Ben Hourigan

Ben Hourigan is a novelist from Melbourne, Australia. His books Kiss Me, Genius Boy and My Generation’s Lament are Amazon category bestsellers, and are available wherever good books are sold online. Ben also works as an editor, copywriter, and self-publishing consultant at his own firm, Hourigan & Co. For news and book release updates, sign up to his email newsletter.