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US 8,025,914 B2Granted
Method of preparing egg nuggets
AssigneeMichael Foods, Inc.
InventorMarc Tillis
Life of this patent
Estimating the term…
Abstract
A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.
Claims45
A method for making an egg-based product comprising:
- blending an egg-based substance, pieces of supplemental food, and a thickening agent to produce therefrom an egg-based material, wherein the egg-based substance ranges from about 45 weight percent to about 98 weight percent of the egg-based material, and the supplemental food ranges from about 1 weight percent to about 30 weight percent of the egg-based material, and wherein the thickening agent absorbs water within the egg-based material and suspends the pieces of supplemental food within the egg-based materials;
- cooking the egg-based material until an egg component of the egg-based substance coagulates, thereby forming a coagulated egg mass with suspended pieces of supplemental food;
- cutting the coagulated egg mass into pieces;
- coating the pieces with batter and/or breading;
- and
- frying the pieces in a heated fat to produce a fried egg-based product.
3 more elements
A method for making an egg-based product comprising:
- blending an egg-based substance, pieces of supplemental food, and a cooked water-absorbent material to form an egg-based material, wherein the egg-based substance ranges from about 45 weight percent to about 98 weight percent of the egg-based material, and the supplemental food ranges from about 1 weight percent to about 30 weight percent of the egg-based material, and wherein the water absorbent material absorbs water within the egg-based material and suspends the pieces of supplemental food within the egg-based material;
- cooking the egg-based material until an egg component of the egg-based substance coagulates, thereby forming a coagulated egg mass with suspended pieces of supplemental food;
- cutting the coagulated egg mass into pieces;
- coating the pieces of the coagulated egg mass with batter and/or breading;
- and
- frying the pieces in a heated fat to produce a fried egg-based product.
3 more elements
A method for making an egg-based product comprising:
- blending an egg-based substance having an egg component ranging from 65 weight percent to about 99.5 weight percent of the egg-based substance, and a liquid dairy material, with a thickening agent to form an egg mixture, wherein the egg-based substance ranges from about 45 weight percent to about 98 weight percent of the egg mixture, and the thickening agent absorbs water within the egg mixture;
- cooking the egg mixture until the egg component coagulates;
- cutting the coagulated egg mass into pieces;
- coating the pieces with batter and/or breading;
- and
- frying the pieces in a heated fat to produce a fried egg-based product.
3 more elements
A method for making an egg-based product comprising:
- blending an egg mixture having an egg-based substance ranging from about 45 weight percent to about 98 weight percent of the egg mixture, based on the total weight of the egg mixture, additional water, and a thickening agent that absorbs water within the egg mixture;
- cooking the egg mixture until the egg coagulates;
- cutting the coagulated egg mass into pieces;
- coating the pieces with batter and/or breading;
- and
- frying the pieces in a heated fat to produce a fried egg-based product.
3 more elements
A method for making an egg-based product, the method comprising:
- blending an egg mixture consisting essentially of an egg-based substance including an egg component ranging from 65 weight percent to about 99.5 weight percent of the egg -based substance, additional water, and a stabilizing agent that absorbs water within the egg mixture;
- cooking the egg mixture until the egg component coagulates to form a coagulated egg mass;
- cutting the coagulated egg mass into pieces;
- coating the pieces with batter and/or breading;
- and
- frying the pieces in a heated fat to produce a fried egg-based product.
3 more elements
Dependencies are inferred from the claim text.