Patent ID: 8834952
Filing Date: 2014-09-16
Classification: A23B,A23L,A23P

Abstract:
1. A formulated egg product suitable for processing that includes freezing prior to consumption, comprising, in a cooking mold: a) a partially cooked egg white portion provided from a first set of ingredients that comprises from 50% to 99% by weight egg white and up to 1% by weight salt, said egg white in said first set of ingredients having a pH of from 8.8 to 9.1; and b) a non-coagulated egg yolk portion provided from a second set of ingredients that comprises from 50% to 99.9% by weight egg yolk and up to 0.5% by weight xanthan gum, said egg yolk portion being disposed on a primary surface of said partially cooked egg white portion in said mold.