# US 9,750,274 B2 · Premium formulated egg product > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,750,274 B2 - Document ID: US9750274B2 - Status: Granted - Kind: B2 - Application number: 14/485,740 - Filed: 2014-09-14 - Published: 2015-03-12 - Granted: 2017-09-05 - Earliest claimed: 2001-12-21 - Applicants: Michael Foods, Inc. - Inventors: Jonathan A. Merkle; Hershell R. Ball, Jr.; Jason W. Mathews - Web page: https://patentgrep.com/patent/US9750274B2 ## CPC - A23L 15/30: {Addition of substances other than those covered by A23L15/20 – A23L15/25} - A23B 5/04: Freezing; Subsequent thawing; Cooling - A23B 5/045: Thawing subsequent to freezing - A23L 15/10: Egg products with specific shapes or structures, e.g. rolled - A23L 15/20: {Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates} - A23P 30/10: Moulding - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual. ## Claims ### Claim 1 A formulated egg product suitable for processing that includes freezing prior to consumption, said formulated egg product having top and bottom surfaces and comprising, in a cooking mold: a) a partially cooked egg white portion provided from a first set of ingredients that comprises from 81 to about 99% by weight liquid egg white, up to 1% by weight salt, from 1 to 3% by weight modified food starch, up to 0.4% by weight gum, up to 10% by weight of one or both of edible oil and added water, up to 0.2% by weight citric acid, and up to 0.3% by weight propylene glycol, wherein the combined amount of said liquid egg white, said salt, said modified food starch, said gum, said one or both of edible oil and added water, said citric acid and said propylene glycol constitutes no more than 100% by weight of said first set of ingredients; and b) disposed on a primary surface of said partially cooked egg white portion, a non-coagulated egg yolk portion provided from a second set of ingredients that comprises at least 50% by weight egg yolk, from more than zero to 0.5% by weight xanthan gum, up to 0.15% by weight citric acid, up to 0.5% by weight salt, up to 20% by weight egg white, up to 15% by weight added water, up to 0.4% by weight carrageenan, up to 50% by weight whole egg, up to 45% by weight hard cooked egg yolk, and up to 0.1% by weight propylene glycol, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said added water, said carrageenan, said whole egg, said hard cooked egg yolk, and said propylene glycol constitutes no more than 100% by weight of said second set of ingredients. ### Claim 2 (depends on 1) The formulated egg product of claim 1 wherein said non-coagulated egg yolk portion is disposed asymmetrically on a primary surface of said partially cooked egg white portion. ### Claim 3 (depends on 1) The formulated egg product of claim 1 further comprising an edible oil on said top surface. ### Claim 4 (depends on 1) The formulated egg product of claim 1 further comprising water on said top surface. ### Claim 5 (depends on 1) The formulated egg product of claim 1 wherein said first set of ingredients comprises 0.35 to 0.4% by weight salt. ### Claim 6 (depends on 5) The formulated egg product of claim 5 wherein said non-coagulated egg yolk portion is disposed asymmetrically on a primary surface of said partially cooked egg white portion. ### Claim 7 (depends on 1) The formulated egg product of claim 1 wherein said non-coagulated egg yolk portion is disposed asymmetrically on a primary surface of said partially cooked egg white portion. ### Claim 8 (depends on 3) The formulated egg product of claim 3 wherein said non-coagulated egg yolk portion is disposed asymmetrically on a primary surface of said partially cooked egg white portion. ### Claim 9 (depends on 5) The formulated egg product of claim 5 wherein said non-coagulated egg yolk portion is disposed asymmetrically on a primary surface of said partially cooked egg white portion. ### Claim 10 A formulated egg product suitable for processing that includes freezing prior to consumption, said formulated egg product having top and bottom surfaces and comprising, in a cooking mold: a) a partially cooked egg white portion provided from a first set of ingredients that comprises from 81 to 95.5% by weight liquid egg white, from 0.35 to 0.4% by weight salt, from 1 to 3% by weight modified food starch, up to 0.4% by weight gum, up to 0.2% by weight citric acid, up to 0.3% by weight propylene glycol, and at least one of edible oil and added water, wherein the combined amount of said liquid egg white, said salt, said modified food starch, said gum, said citric acid, said propylene glycol and said at least one of edible oil and added water constitutes no more than 100% by weight of said first set of ingredients; and b) disposed asymmetrically on a primary surface of said partially cooked egg white portion, a non-coagulated egg yolk portion provided from a second set of ingredients that comprises at least 50% by weight egg yolk, from more than zero to 0.5% by weight xanthan gum, up to 0.15% by weight citric acid, up to 0.5% by weight salt, up to 20% by weight egg white, up to 15% by weight added water, up to 0.4% by weight carrageenan, up to 50% by weight whole egg, up to 45% by weight hard cooked egg yolk, and up to 0.1% by weight propylene glycol, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said added water, said carrageenan, said whole egg, said hard cooked egg yolk, and said propylene glycol constitutes no more than 100% by weight of said second set of ingredients, said formulated egg product further comprising one of water or oil on said top surface thereof. ### Claim 11 (depends on 10) The formulated egg product of claim 10 wherein said liquid egg white of said first set of ingredients is degassed. ### Claim 12 (depends on 11) The formulated egg product of claim 11 wherein said liquid egg white in said first set of ingredients has a pH of from 8.8 to 9.1.