Method for making scrambled eggs

The method of cooking of scrambled eggs in a containerized batch comprising the steps of:

• A. charging a container with uncooked, shelled eggs;
• B. introducing jets of steam into said eggs for a single, uninterrupted period from a plurality of orifices arranged in an array of rows and columns spaced about a generally cylindrical surface, said jets radiating outwardly from a common axis whereby the steam is dispersed throughout said eggs to agitate and cook the eggs;
• C. simultaneously with step B, continuously venting said container to allow escape of steam from said container to maintain the interior volume of said container at substantially atmospheric pressure;
• and then
• D. terminating step B after said eggs are thoroughly and uniformly cooked to a substantially homogenous scrambled egg mass having an expanded volume and which is light and tender and delectable in appearance and flavor.

The method of cooking of scrambled eggs in a containerized batch comprising the steps of:

• A. charging a generally cup-shaped container with uncooked, shelled eggs;
• B. providing a generally cylindrical steam conduit having a plurality of steam jet orifices and positioning said container and conduit to locate said conduit generally coaxially with a vertical center line of the container and with said orifices within said uncooked, shelled eggs;
• C. sealing said container from the ambient atmosphere;
• D. introducing a plurality of jets of steam from said orifices at spaced, stationary locations in the interior of said eggs radiating generally outwardly from said conduit to disperse said steam therethroughout whereby said eggs are agitated and cooked;
• E. simultaneously with step D, continuously venting said container to a condenser to allow escape of steam from said container to maintain the interior volume of said container at substantially atmospheric pressure;
• and then
• F. terminating step D after said eggs are thoroughly and uniformly cooked to a substantially homogenous scrambled egg mass having an expanded volume and which is light and tender and delectable in appearance and flavor.