Electric heating – Microwave heating – Cookware
Reexamination Certificate
1999-09-10
2001-10-16
Jeffery, John A. (Department: 3742)
Electric heating
Microwave heating
Cookware
C219S733000, C099S499000, C426S478000, C220S573100
Reexamination Certificate
active
06303915
ABSTRACT:
BACKGROUND
This disclosure relates generally to containers and cookware, and more particularly to an apparatus and a method for separating and cooking eggs.
For many years weight lifters and others interested in a high protein, low fat, diet have sought readily digestible protein. Such protein should be as pure as possible, without associated fats or carbohydrates. Historically, egg whites have filled this niche. Eating uncooked egg whites is undesirable because of risks of bacterial infection, including exposure to salmonella.
However, preparing cooked egg whites has always been inconvenient. For example, in one method, eggs may be boiled whole and then the shells peeled off, and the yolks removed. Often, this is a time consuming and laborious process. In another method, egg whites may be separated from the yolks before cooking and then fried, however, this is undesirable for two reasons. First, frying requires a certain amount of oil or butter, which contains a disproportionate amount of fat. Second, this method requires multiple utensils, which increases the cleanup time.
Therefore, what is needed is an improved method and apparatus for separating and cooking egg whites that easily separates the whites from the yolk, cooks without using fat, and is simple to clean.
SUMMARY
The present invention, accordingly, provides a method and apparatus for separating and cooking eggs comprising a heat resistant bowl having a bottom portion and a wall portion, a lid for removably engaging the wall portion of the bowl in a snug fit, and an arrangement for separating liquid egg whites from eggs, the arrangement being connected to the lid, whereupon the egg whites may then be cooked in the bowl. In one aspect, a radially extending lip is disposed on the wall portion of the bowl to provide a gripping surface while opening and closing the lid, and one or more vents are provided in the lid. The separator includes an extrusion projecting from the lid for retaining the yolk of the egg, and at least one slot for allowing the egg white to pass through the slot and into the bowl.
In another embodiment, a larger separator cooker has a lid which contains two separators and the bowl is divided into two portions.
In yet another embodiment, a smaller separator cooker is provided for cooking a relatively small amount of egg whites.
One advantage of the embodiments described herein is that a separator is connected to the lid to separate the egg whites before they are cooked, making separation easier. Another advantage of the embodiments described herein is that the cooker is a two-piece unit, comprising the lid and the bowl, which is convenient for consumer cleanup and is easier to manufacture. Another advantage is that the invention facilitates cooking of egg whites without fat.
Yet another advantage of the invention is that in one embodiment, cooked egg whites can be easily prepared for multiple consumers at the same time.
Yet another advantage of the invention is that it is small and compact, and easily allows a small amount of egg whites to be prepared, while maintaining an optimal thickness of the cooked egg whites.
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Schake Eric
Young Todd L.
Haynes and Boone LLP
Jeffery John A.
LandOfFree
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