Methods of making simulated raw eggs
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United States of America Patent
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Sep 22, 1992
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N/A
app pub date -
Sep 11, 1991
filing date -
Jul 11, 1990
priority date (Note) -
Expired
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Abstract
Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.
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