Dunkin’ Donuts just announced that it will begin testing out new egg patties for its breakfast sandwiches with a higher concentration of egg. This, of course, begs the question: What have we been eating all of these years? If you take a close look at the menu online, you’ll see that Dunkin’ Donuts’ eggs are actually made with 12 ingredients, most of which are decidedly non-eggy: egg whites, water, egg yolks, modified corn starch, natural sautéed flavor (soybean oil, medium chain triglycerides, natural flavor), salt, artificial butter flavor (propylene glycol, artificial flavor), xanthan gum, citric acid, and coarse ground black pepper.
Propylene glycol is a common food additive that is also the main ingredient in antifreeze, a controversial chemical that was the reason behind a high-profile recall of Fireball whiskey last year.
The Dunkin’ Donuts omelette is made with almost double those ingredients, although the description makes it sound like you’re only getting egg, bell peppers, potatoes, and green onions.
Dunkin’ won’t give any more details about its “better tasting egg,” but it’s supposed to be followed up by a “reformulated bagel” by the end of the year,
They must have realized that fake egg patties are not all they’re cracked up to be and that promising high-quality ingredients to customers is no yolk.