Method for centering an egg yolk during cooking

Details Method for centering an egg yolk during cooking Method for centering an egg yolk during cooking

1990-08-22

1991-11-05

Yeung, George

Food or edible material: processes, compositions, and products

Treating unshelled egg

99440, 426523, A47J 2900

Patent

active

050630717

ABSTRACT:
A method for centering an egg yolk during cooking of the egg is characterized by continuously rotating the egg in opposite directions about the longitudinal axis of the egg while the egg white solidifies. The egg is rotated in opposite directions for equal, relatively short intervals of time and at a relatively high speed. The rotation of the egg and gradual hardening of the egg white causes the egg yolk to migrate toward the enter of the egg resulting in a uniform layer of hardened egg white around the yolk of the cooked egg.

REFERENCES:
patent: 4276820 (1981-07-01), Joannore

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