Claims
- 1. A method for making an omelet type egg product comprising providing egg white and egg yolk in substantially the proportions of whole egg, agitating said egg white and egg yolk sufficiently to break the yolk and provide an egg mix consisting essentially of egg yolk solids, egg white solids and water, adjusting the moisture of said egg mix to a level of from about 78 percent to about 85 percent by weight, preheating said egg mix by steam injection to a temperature in the range of from about 160.degree.F to about 170.degree.F, introducing a predetermined amount of said preheated egg mix into a pan, said pan having a temperature of less than about 200.degree.F at the time of introducing said egg mix into said pan, heating said egg mix in said pan while said egg mix is quiescent until said egg mix is set so as to provide a substantially cooked egg product in the shape of said pan, terminating heating of said egg product, removing said egg product from said pan, folding said removed egg product to provide an omelet type egg product within about 2 minutes from the time heating of the egg product is terminated, said folding being effected in a manner so as to decrease the exterior radius of curvature at the point of folding, said folding of said egg product being effected by supporting a center portion of said egg product and moving opposing edges of said egg product vertically upward so as to cause opposing surfaces adjacent said center portion to pivot upwardly from said center portion and move into substantial alignment in face to face relationship, and restraining said folded egg product in said folded position for at least about 10 seconds.
- 2. A method in accordance with claim 1 wherein said folding decreases the exterior radius of curvature at the point of folding to less than about three times the thickness of said egg product at the point of folding.
- 3. A method in accordance with claim 1 wherein said decrease of the exterior radius of curvature occurs within a period of from about 10 seconds to about 60 seconds.
- 4. A method in accordance with claim 1 wherein said omelet type egg product is frozen by reducing the center temperature of said egg product from a temperature above the freezing point of said egg product to below the freezing point of said egg product within a period of less than about 10 minutes.
- 5. A method in accordance with claim 4 wherein said freezing is effected by placing said egg product in a cryogenic environment.
- 6. A method in accordance with claim 5 wherein said egg product is removed from said cryogenic atmosphere prior to attaining a center temperature of less than about -20.degree.F.
- 7. A method in accordance with claim 1 wherein said egg mix further includes between about 1 and about 5 percent by weight of a farinaceous material selected from wheat flour, rice flour, corn flour, rye flour, barley flour, and mixtures thereof.
Parent Case Info
The present application is a continuation-in-part of U.S. Pat. application Ser. No. 286,899, filed Sept. 7, 1972 and now abandoned.
US Referenced Citations (5)
Non-Patent Literature Citations (1)
Entry |
Everybody's Cook Book - Lord, Helt & Co., N.Y. 1924, pp. 303, 304. |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
286899 |
Sep 1972 |
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