Reese's Pieces have no chocolate in them. The peanuts had their oil pressed out and a cheaper fat put back in. Sugar is first, then partially defatted peanuts, then hydrogenated palm kernel and soybean oil, then corn syrup solids. Everything after that is 2% or less, and it's the dyes, the glaze, some vanillin and a little milk. There's no cocoa anywhere. Partially defatted just means the peanuts went through a press. The peanut oil comes out one side and gets sold as peanut oil. What's left is a dry peanut flour, and that's what the center is made from, because flour holds a shape in a panning drum and doesn't go rancid. Then they put fat back in, and the fat they picked is hydrogenated palm kernel oil, which is solid at room temperature and costs less than peanut oil. You can see the swap on the panel. 38 pieces have 6 g of fat and all 6 are saturated. Peanut oil is mostly unsaturated, so that number isn't the peanut. The shell is sugar with 4 dyes and a coat of shellac.

McDonald's uses 3 different eggs. Only 1 of them is cracked in the restaurant. The Egg McMuffin gets a Grade A egg cracked into a ring on the grill. The Big Breakfast scramble is poured from a carton of eggs and citric acid. The folded egg on the biscuits and McGriddles is eggs, nonfat milk, modified food starch, salt and citric acid. A supplier cooks it, folds it and flash freezes it. The store warms it on the grill. Citric acid keeps a cooked egg from going gray on a hot hold, and the starch holds water in a patty that's been frozen and thawed so it doesn't weep on the biscuit. The milk adds volume and softens the bite. McDonald’s purchases over 2 billion eggs in the US and Canada a year.