Compositions and methods of producing cooked egg products

A method of producing a cooked egg product, comprising:

• (a) providing a cookware container having a bottom, a central tube extending upwardly from the bottom and defining an inner wall, and an outer wall extending upwardly from the bottom and arranged substantially concentrically around the central tube, defining an annular space therebetween, wherein the central tube defines an inner passage that permits airflow therethrough, and wherein the outer wall is within 15° of vertical at the top of the annular space;
• (b) depositing one to three unbeaten raw or pasteurized shelled eggs, each comprising an egg yolk and an egg white portion, in the annular space in the cookware container;
• (c) piercing each yolk of the one to three unbeaten raw or pasteurized shelled eggs;
• (d) coating the upper surface of the one to three unbeaten raw or pasteurized shelled eggs in the annular space by spraying oil on the upper surface of the shelled eggs, to inhibit moisture and air egress from the one to three eggs during cooking thereof;
• (e) placing the cookware container in a programmable convection microwave oven and applying radiant heat, convective heat, and microwave energy to the cookware container at a level sufficient to heat the one to three unbeaten raw or pasteurized shelled eggs to produce the cooked egg product, said cooked egg product having a leavened structure in which each egg yolk is distinct from the egg white portion;
• and
• (f) optionally removing the cooked egg product from the cookware container.