(laughs)
(upbeat trumpeting)
♪ Hungry guys ♪
♪ We love our food and we supersize ♪
- There's literally a guy watching us over there,
look straight over there.
(laughs)
We were gonna do a really silly intro then
pretending we were listening to our own song,
that we were.
- I was gonna say all this singing's making me hungry.
- Yeah.
- We are today at a McDonalds.
- Mm.
- Shall we go and get a muffin.
- Mm. - Mm.
(laughs)
We're going round the drive through,
and I've gotta play hungry guys again.
Not changed a bit mate.
(laughs)
You have to do it in a French accent.
- [Woman] Hey there how can I help.
(speaking in foreign language)
- Could I have two double sausage egg McMuffin meals
with orange juice, and two sausage and egg.
(speaking in foreign language)
- Right so we are literally gonna have our legitimate
breakfast and then we'll get back to my house, right.
- Yar. - And we will begin
the quest to commence making a giant version
of a snausage, snausage?
- Snausage egg McMuffin.
- To avoid copyright, snausage and egg McMuffin.
Right then Jimmy. - Drumroll.
- [Barry] This is the sausage and egg McMuffin.
- Ooh. - Ooh let's have a look.
Unwrap it.
We should put some seductive music on.
(seductive music)
- [Jimmy] We should probably say this isn't our first.
- [Barry] No, no, no, no, but this is it.
This is what we're playing with.
So you've got your English muffin top,
you've got an egg.
That's been splattered look at that, okay.
- [Jimmy] I think we can do a better job of that.
- [Barry] Yeah I think so.
And then the sausage which is kind--
- [Jimmy] I love these sausages.
- Yeah. - They are very herby
- [Barry] They are, but it's clung by the cheese
like that, so it's like a cheesy glue,
and it's actually bigger then the muffin.
We didn't realise that, look at that.
But there we go, that's what we're playing with,
we're gonna do one of these.
And I think the first thing we're gonna concentrate on
is the dough.
- [Jimmy] The bun.
- First thing we're gonna do is make the bread.
It's gonna taste good dough.
(laughs)
Is that your stance?
- This is my measuring stance.
- [Barry] Right so that should be lukewarm.
- I still got it wrong, even with me stance.
(laughs)
- [Barry] So what we'll do, we need to do this twice,
two bread mixes, two bowls,
but we'll show you just getting one going
'cause we'll do it together.
Okay so the bread mix in there,
that's the stuff that's already got the yeast in it,
that's really the only extra thing really.
But we can add the lukewarm water in.
- [Jimmy] What just do it on top,
or make a little
♪ Well ♪
- [Barry] Lukewarm water in there, and we just knead that
for about five minutes.
So I'm gonna do that one,
- Have you ever made muffins before?
- No I quite like the idea of making...
I've made obviously sweet muffins but not English muffins.
- Eh. - Huh.
(laughs)
Next time on muffin confessions.
(bright instrumental music)
Have you ever made a muffin?
I've made crumpets.
- Have you? - Yeah.
Okay so two nuggets of dough,
see the McDonalds reference there mate?
- I like it. - Yeah.
We've got some more flour, and these are
the sort of size we're gonna go for today.
These are some, I think they're about 22 inch
spring loaded tins.
So we'll stick one piece of dough right in the middle
there and that will actually.
We're gonna flatten it, push it into the sides
of the tin I reckon, but that will rise up a little bit.
It doesn't look like it right now,
but this should turn into quite a funky loaf
in a minute.
- What are we doing now?
- We need the Wrapmaster 3000 mate.
Open my appliance garage.
Pimp my ride.
See this, pull the clingfilm out of that, yeah,
over that, and then just pull the lid down.
Wrapmaster 3000. (laughs)
That's amazing in'nit.
So we'll just leave these for half an hour,
and I guess we should think about--
- Sausage. - Sausage.
Right we're gonna make the snausage,
and because when you cook a burger,
generally it shrinks by about 10 to 20%,
we need a bigger pan.
- [Jimmy] Bigger then a, what's a Victoria Sponge...
(laughs)
Showing off with your jumping skills there aren't you.
- Yeah, yeah, yeah, like Michael Jordan,
I've been practising all night.
I bought two different packs of mince accidentally.
One's 10% fat or something.
- And one's five. - Oh nice.
It's all about that healthy eating to me.
- Depends how lean you wanna get.
- [Barry] Yeah, yeah.
So we've got a big old mixing bowl,
and this is gonna be the classic snausage.
- So we're gonna go for sage, thyme.
- [Barry] Sage, thyme.
- A bit of onion. - Onion.
- Granules of onion salt we've got.
Ooh. - Ooh.
- [Jimmy] Do you wanna dust my mince.
- [Barry] Oh yeah I will.
- How much are we going for of each?
- [Barry] I think we've gotta really go
to flavour town with this.
- Like a tablespoon of each?
- [Barry] Yeah, I'm gonna wing it.
- [Jimmy] All right.
- [Barry] Gonna pour it on your hand,
like roll it off.
This is like the opposite of salt bae.
Look at that, mm.
- Definitely got sage in it. - Yeah.
Mate it's thyme. (laughs)
About the same amount of that, making it rain.
This is some onion granules, salt.
In our home town there's an Italian restaurant,
he walks in, he's about eight foot,
like the guy from the Addams Family,
he's like "You rang", turns up with this pepper mill.
- What the guy with the pepper mill?
- Yeah, the pepper. - Eight foot pepper mill.
- Yeah literally the pepper mill is enormous,
and he's eight foot, and the pepper mills six foot,
and he's like (groans)
Everyone's getting covered in pepper.
Oh, there it is, like a big meatball.
That is a video.
- Giant pasta meatball.
- [Barry] Yeah, you just wanna get that,
so nice and flat and spread out.
And there it is folks, that looks really good.
- It's all right in'nit. - Yeah.
I reckon we're gonna have some, it's quite thin
so it should cook fairly quickly.
It's just about getting the colour right isn't it.
- Getting a nice colour. - Yeah.
- It's gonna taste good. - Snausage done.
- Snausage done.
- Two ovens at 210c fan, 230c normal.
(groans) (laughs)
- [Jimmy] Heatwave.
Clingfilm off, always important.
- Yeah, gonna go for about 15 minutes, maybe 20,
I'll just see.
Do you think that's gonna work,
I think it's, it's gonna work in'nit?
- Yeah. - All right,
so the snausage is ready, the bread is baking.
Snausage.
- What goes on top of your snausage?
- Cheese? - Yeah man.
- Yeah. - Well this--
- [Barry] This is the good stuff.
- This is only 60% cheese, so I'm not sure.
(laughs) - 60% cheese.
We wanted to get the proper authentic stuff,
but this is like wall tiles.
- I don't know, the other 40%.
- [Barry] Yeah, what is it, silicon?
- Oh don't know, shall we see.
This is quite silicony slippery.
(laughs)
- [Barry] Imagine that, you just wall tile
your house with cheese.
Wow. - Wow.
- [Barry] So the other 40% is glue.
- Yeah, so with our-- - Cheese.
- Cheese, do we call it cheese?
- Yeah. - We call it cheese.
- [Barry] 60% cheese.
- So we just need to make it, a big slab of it yeah.
- [Barry] Yeah, 'cause the heat of the sausage
that's gonna melt the cheese.
Just press it together, 'cause it's kinda clammy.
(laughs)
That's it.
Amazing.
- No it should be fine, yeah,
it should stick together okay.
- Oh, that is beautiful.
Hello, thank you.
I was thinking we were gonna need to melt it
as one big long cloth, but no,
with the heat of the snausage it's gonna melt this.
Cheese rug, snausage patty.
- Cheese rug. - Cheese rug,
that's an amazing nickname.
Right this is working well, you can just about
see it there, it's rising.
This is coming together well.
♪ Well ♪
Yes, okay it's time to crack on with the egg stage.
Excited, eggcited?
- I'm eggcited.
- Do you think we'll have enoof eggs Jimmy?
Enoof.
- Look at the size of this puppy.
- [Barry] Look at that, you could fit
a whole chicken in there.
- It's about an eight inch egg.
(laughs) - It is an eight inch egg.
And we have used in the past before,
there's this brand that do this carton
of pure egg whites, I don't know why you'd ever
really need that unless you make a lot of meringue,
or you go to a gym, and you're like,
"Oh my God, I love my egg white straight from the carton."
We wanted omelettes without the fat and...
Oh okay, yeah, nice.
- What?
- They wanted to basically do this so they could make--
- Yolks the best bit. (laughs)
- You don't want the chicken?
Do they have a separate carton with yolks?
They must be yolking.
- They need to get hold of us and let us know.
- Yeah, we're quite scrambled right now, our brains.
So what we're gonna do, we're gonna use our normal
eggs first, separate the egg whites and the yolks
because we've got a clever way, well we think it's clever,
we've never done this before, to make the yolk.
If we've not got enough whites we'll use our
little jolly old carton right there as well.
- Oh yeah. - Yeah.
(laughs)
Right, you gonna get started, crack one out.
- What now?
- [Barry] Yeah on camera, is that all right?
- You want me to crack one out on camera?
- Yeah. - Not again.
(light suspenseful music)
- [Barry] See, the white in one bowl.
Good that mate, well done, nice.
Look at that. - Look at that.
- [Barry] So that's basically what we're gonna do
with 10 eggs.
- Yeah, cracking.
- We're thinking that's not gonna be enoof egg whites.
- Enoof. - Yeah.
So we're gonna get the carton of egg whites,
and add them in.
- 15 yeah. - 15 egg whites.
Well that's what we've gotta play with,
I think that's better.
It looks disgusting. - Yeah mate.
(laughs)
Oh yes, it's done.
Oh yes, that will do.
- Smells lovely in here.
- Yeah, mixture or raw mince, eggs and dough.
- And 40% cheese. (laughs)
- So what we've gotta try and do is get
the egg whites, just the whites for now
into one of these.
Now that looks like it's buckled up a little bit
so we won't worry about that one.
But into that, so hopefully it won't seep through,
it should be okay right.
This is kinda like the moment where this
pan has just, hello, big squat,
just come out of the oven, so it's still
a little warm which might help our egg yolk.
We just don't know.
- We don't want any seapage.
- [Barry] If it's gonna spill out yeah.
'Cause this is a loose tin,
so it's not fully sealed.
♪ Ba-Ya ♪
Sorry. (laughs)
Shall we try it?
- Yeah.
- So we're not worried about the yolks just now,
we're gonna whisk them together as one mega yolk.
- Mega yolk.
- [Barry] It's like the boss on a video game.
- Wanna pour? - I'll try, here we go.
Please don't spill, please don't spill,
please don't spill.
It looks okay, it looks good, it looks good.
Yes. - Yeah.
- No it's spilling, it's spilling.
It's spilling.
Let's get it back in here, there we go,
just for the time being, and I think we'll line it,
shall we line it?
- Yeah, unless you've got a sealed one.
♪ Ba-Ya ♪ (laughs)
- [Barry] Yeah that'll do.
- I think that's, I sealed it mate.
♪ Ba-Ya-Ya ♪
- [Barry] I think genuinely that really has done it.
Well done, that's awesome.
Aint no egg coming out of that tin.
Just keep an eye on it.
That's looking good.
- [Jimmy] Lets quickly get it in the oven.
- [Barry] Get it in, get it in.
Right so they wanna cook quickly.
- [Jimmy] How long we gonna put it in there?
- [Barry] I don't know, just 'til they're white.
- To give us room I've put all my baking trays
around here but we might stick one one a baking tray,
at least you can carry it by the tray now
rather then the tin, we don't wanna affect the seal.
♪ Ba-Ya-Ya ♪ (laughs)
Was that a mixture.
- Yeah it was a bit, yeah.
♪ Ba-Ya ♪ - It was like,
♪ Baby ♪ (laughs)
- [Barry] So for the egg yolks we are literally
just gonna go like this, gonna make one big egg yolk,
done.
Oh he's forgot the snausage.
- Oh we have. - The snausage is up here
hanging out.
In you go.
(dramatic music)
How's the egg whites doing?
We're getting a teeny bit of colour,
it's getting a bit misty.
This burger patty though is looking amazing.
The only concern is.
- Yeah might need to drain some of that fat off.
- [Barry] Swimming in it's own fat is it?
- Yeah. - Just like any other
good Sunday. - Just put it in a glass.
(laughs) - Yeah down in one.
- [Jimmy] Look at that.
- [Barry] That does just look like a huge burger.
(laughs)
This is the only thing that might cause us problems,
is the egg.
- [Jimmy] It is going, it's still very wobbly.
- Yeah, so we're gonna cover it,
'cause it's starting to char the top edges.
So we want it to cook through, can you see that?
Right, yeah, cover it, be all right.
- Yeah, that was my wobble.
(laughs)
- [Barry] Could just dump the yolk in it now
to be honest, 'cause that's how theirs was.
We were gonna try and make a fried egg,
we've got the yolk ready there,
we were gonna put a cookie cutter in,
but then we've gotta bake it again.
I'm wondering if we just let it
sort of fall into it.
- What just dump it on top?
- [Barry] Yeah, I don't know.
- Do you wanna dump the cutter in?
- [Barry] Just do a little puddle.
- Whoa! (laughs)
- [Barry] Easy now we should have talked about this
off camera.
What do you think, I dunno, just like...
'Cause that's what it was.
Do you remember it wasn't a perfect fried egg.
It was kind of like where they just,
the yolk's there.
- Yeah it was a pretty poor egg, um--
- [Barry] Yeah I think we do it,
'cause it's sort of kind of like got a --
- Whoa, wait a minute, we need something
to put over the top straight after.
- Yeah, yeah, foil. - We're gonna foil it.
- [Barry] Foil, or Amy, you wanna go on top.
Shall we go where it's gonna sink in a little bit,
shall we.
- We have no idea what's gonna happen here.
- [Barry] No, I don't do this very often.
Oh yeah, we might not need much.
- [Jimmy] That's good I think.
- About there? - Keep going, keep going.
- Yeah? - Yeah, keep going.
- Fill it up. - Is it going in it?
Is it going in?
- [Barry] Yeah it doesn't seem to expanding massively.
- Shall I pierce it? - Yeah.
We have a fork.
- [Jimmy] It's raw footage.
- [Barry] There we go.
This is it.
I'm very confident now.
- You happy? - Yep.
- It happens for a reason.
- [Barry] All right Jimmethy,
we are ready. - We are.
- [Barry] The stage is set, this is...
- What are we getting out first?
- Egg? - Egg.
- [Barry] Yeah, the egg.
We're gonna keep the sausage warm,
'cause that's what's gonna melt the cheese.
Look we took the cover off our egg.
(laughs)
- Smells very eggy doesn't it?
- [Barry] It does, that is not a eggcelent smell at all.
Let's have a look.
Yeah, you can see the inspiration there.
- Nailed that. - Yeah, nailed it.
What we have actually done off camera,
like a cake, 'cause this took about 45 minutes
didn't it, nearly an hour.
- Yeah maybe an hour.
- [Barry] We put a bamboo skewer in,
and it came out clean, and sort of almost like rubbery.
What about the - Sausage.
- Snausage yeah. - Come with me.
- [Barry] Here we go, so this is...
- So we had to drain a lot of the fat off earlier,
but no I think we've...
- [Barry] Oh, look how much it reduced down.
- It has shrunk a lot aint it.
- [Barry] I've glad we've done that.
Let's do this.
- Building time. - Yeah.
It does smell a bit cakey doesn't it?
- Very eggy. - Yeah.
There we go, yeah, it's gonna come away all right.
See that.
Oh yes. (yells)
(laughs)
That last little bit of foil coming off,
luckily we didn't do the bottom of it.
So it should come away.
The layout is bread, cheese, sausage, egg, lid.
So we have got our base,
which we trimmed a bit off the top,
and this is our lid.
So we're gonna flip the egg.
- Flip the egg onto the lid.
- [Barry] Yeah let's do it, do you want me too,
shall I hold this?
I feel like I shouldn't do this,
but I'm gonna do it anyway.
(laughs) It should fit.
So snug.
Ready. - You ready?
You ready. - I kinda.
- I'm gonna hold your hand. - Your hands a bit,
your hands are so warm.
- Oh yeah, oh yeah. - That's hot.
- Just the edges where it was sealed.
♪ Ba-Ya-Ya ♪ (laughs)
- [Barry] Cooked through egg, that's so hot.
That's gonna really help melt that cheese.
- Yeah. - Look at that smoke.
Eggs in the mist.
Okay this is our cheese carpet,
it might be a bit too big, we're not sure.
- I think we're gonna have to do a slight trim.
- Slight trimmage, yes.
Oh look at that, cheese strips.
All right, awesome, so that should just turn over now,
and be our base that the sausage is gonna melt.
- One big flippage. - Yeah, bit of flip.
Boom, here we go.
Oh, and we can still trim it a bit if we want.
Just want a teeny bit of bunnage.
Wanna just be able to see it side on.
Oh my gosh, I think that is ready for our hot sausage.
- Hot sausage.
What we gonna do just... - Oh it's still warm yeah.
Yeah, just lift up mate.
Here we go.
Duh, duh, duh, duh, duh.
Oh yes, that's okay we can get that back on I think.
- Well it sticks pretty well. - Yeah.
That's gonna cling all that cheese together.
(laughs)
I love that it's slightly oversized as well,
like it is on the mini one like that.
(dramatic music) Here we go.
(laughs)
- Eggs still hot. - It is a hot egg.
Oh my gosh mate.
It's like a baby. (laughs)
Look at that, that is amazing.
We've nailed that mate.
- Now that is a giant, what are we called it?
- Seal. - Seal?
♪ Ba-Ya-Ya ♪
- All right it's time to slice,
do you want me to hold it in place?
- How we doing it, in half?
And then half again.
- I don't know, just a wedge of it would be nice,
maybe a quarter.
- Like cake. - Yeah cake.
Let's cake it.
The steam from that egg still.
All the different textures as you cut through.
(laughs) - Look at that.
- Oh my gosh, that is epic.
(laughs)
- That is a giant sausage and egg muffin.
- [Barry] McSeal.
Normally we give these away to friends and family.
- Not today. - Not today.
All right, before we tuck into this,
don't forget to check out the rest of the giant foods
we have done today on a playlist,
there should be a link down below,
and also wherever you're watching it.
There's normally a link somewhere,
there's always links isn't there James.
- That's it, check it out.
- If you have another other requests
that we haven't done, let us know down below,
and we'll work our way through it.
- For sure, but for now.
Mm. - Hmm.
That's good.
- That sausage is really close as well.
- The egg as well.
It's like rubber, but all egg is.
- It's soft though, that's all right in'nit.
- If you've got a lot of people round for breakfast.
- Yeah, perfect hangover, you've got a party
next morning, after that, just stay over.
- Party piece. - I'll make you a muffin.
Really, for all of us?
Boom. (laughs)
That patty is just spot on isn't it.
- I'm sure this is great footage but...
- Yeah.
- Thanks for watching guys.
- Yeah, this has really got our Seal of approval.
♪ Ba-Ya-Ya-Ya ♪
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Simon's moustache, goatee, maybe all three ♪
- All right so just as we're finishing up here,
James did just ask me how much did the ingredients cost,
and it was 13 pounds, which was actually...
How much was the-- - 14 pound something.
- 14 pound, yeah.
- Wasn't it for four muffins.
- Four muffins.
- Two little meal things as well,
but I mean that's a whole lot of muffin back there.
- I reckon that quarter we've just eaten.
- Yeah. - Was one of these equivalent.
Well actually not even that look.
- [Barry] That's crazy.
Oh my gosh, there we go.
- It's like giving birth. (laughs)
Mommy. (groans)
- It's alive. (laughs)