Soft-cooked eggs
AssigneeMichael Foods, Inc.
InventorsSiquan LI, Jonathan MERKLE, Noel RUDIE
Life of this patent
Estimating the term…
Abstract
The present disclosure relates to methods for mass producing a soft-cooked egg or soft-cooked egg food product. The soft-cooked eggs comprise a desired egg white texture, egg yolk texture, IgY content, and consumer acceptance.
Claims28
A method of bulk-producing soft-cooked eggs, the method comprising cooking eggs at 70 to 90° C. for 5 to 20 minutes to produce the soft-cooked eggs, wherein the soft-cooked eggs comprise 35 mg to 150 mg of non-denatured IgY.
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A method of bulk-producing soft-cooked eggs, the method comprising:
- (a) mechanically conveying a plurality of eggs into a steam chamber;
- (b) incubating the plurality of eggs in the steam chamber;
- (c) mechanically conveying the plurality of eggs into a cook bath comprising a heated liquid;
- (d) incubating the plurality of eggs in the heated liquid;
- (e) cooling the plurality of eggs to a first temperature;
- (f) coating the plurality of eggs with a protective material;
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- (g) cooling the plurality of eggs to a second temperature,
- wherein the method produces a plurality of soft-cooked eggs.
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An in-shell soft-cooked egg comprising a cooked egg white having a tender texture and/or a cooked yolk having a runny, pasty, or creamy texture, the cooked egg yolk comprising 35-150 mg of non-denatured IgY.
Dependencies are inferred from the claim text.