Process for cooking a mass of scrambled eggs

Details Process for cooking a mass of scrambled eggs Process for cooking a mass of scrambled eggs

1993-07-23

1995-06-27

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

99474, 426510, 426519, 426523, A23L 132

Patent

active

054278163

ABSTRACT:
Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.

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WPIL/Derwent Abstract No. 86-004515 of Tayio Japanese Kokai No. 60-232077 (1986).

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