A method of producing individual cooked egg products including the steps of: providing a pan to a liquid egg station, wherein the pan comprises at least one pocket with a bottom wall from which a perimeter side wall extends generally upwardly and inwardly, and the bottom wall comprises a planar portion from which a depressed portion downwardly extends; depositing a volume of a liquid egg product into at least one of the pockets at the liquid egg station; cooking the deposited volume of liquid egg product with a combination of heat and moisture at a cooking station; and removing the cooked egg product from each of the pockets.

The gut-brain axis, neurobiology and neurotransmission are physiologic systems with known pathways, yet they are rarely leveraged for wellness, notwithstanding extensive literature regarding healthy diets and nutrition. Gastrointestinal (GI) evolution has equipped humans with exceptional plasticity for food abundance or scarcity, while maintaining homeostasis by producing essential neurotransmitters that drive fundamental behaviors, from seeking nourishment to engaging in routine tasks of life. The advent of cheap, abundant, and highly processed foods in the last century, however, has upended the very systems that evolved for survival with a debilitating propensity for obesity in abundance—and malnourishment where access may be limited to a scarce supply of such processed foods, or none at all. In short, a better understanding and application of physiologic signaling and equilibrium is needed in cases of weight management and malnourishment. Neurotransmitters, especially serotonin, are the primary moieties that have beneficial capacity in routine tasks, consuming but not overconsumption of needed sustenance, and achieving wellness overall. Thus, this invention provides a novel delivery mechanism of micro-dosed, natural ingredients for stimulating production of a calibrated serotonin level by leveraging the gut-brain axis through organic nutrient conversion without synthetic pharmacologic compounds. Herein, specifically engineered foodstuff that converts to serotonin (or other mediators of neurobiology) is designed to facilitate weight management and may be applied to mitigate risks of malnourishment maladies such as childhood stunting by employing directed neurobiology.

Disclosed are probiotic formulations comprising fortified avian eggs and avian egg products such as egg powder, and methods for producing the same substantially no meat containing growth media such as MRS. The formulations may be used to supplement food that include, but are not limited to, baby foods, milk, and pet foods. Effective amounts of the fortified egg formulations comprising at least about 10.sup.9 CFU/dosage of probiotics may be used to treat health issues that include, but are not limited to, irritable bowel syndrome. The probiotic formulation may comprise bacterial strains comprising at least one of L. casei, L. rhamnosus, B. breve, Bifidobacterium longum, L. acidophilus, L. plantarum, B. bifidum, L. fermentum, L. lactis, L. paracasei, and L. salivarius.

Disclosed are probiotic formulations comprising fortified avian eggs and avian egg products such as egg powder, and methods for producing the same substantially no meat containing growth media such as MRS. The formulations may be used to supplement food that include, but are not limited to, baby foods, milk, and pet foods. Effective amounts of the fortified egg formulations comprising at least about 10.sup.9 CFU/dosage of probiotics may be used to treat health issues that include, but are not limited to, irritable bowel syndrome. The probiotic formulation may comprise bacterial strains comprising at least one of L. casei, L. rhamnosus, B. breve, Bifidobacterium longum, L. acidophilus, L. plantarum, B. bifidum, L. fermentum, L. lactis, L. paracasei, and L. salivarius.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

In accordance with this disclosure, a process for producing egg products is provided. The process comprises: (a) providing a raw egg mixture, wherein the raw egg mixture includes a plurality of egg components; (b) mixing the raw egg mixture; (c) lowering the temperature of the raw egg mixture to a level sufficient to cause the raw egg mixture to have a semi-solid state; and (d) after step (c), while maintaining the temperature of the raw egg mixture at a level sufficient to cause the raw egg mixture to have a semi-solid state, continuously forming the semi-solid raw egg mixture into a plurality of shaped and portioned semi-solid raw egg products.

In accordance with this disclosure, a process for producing egg products is provided. The process comprises: (a) providing a raw egg mixture, wherein the raw egg mixture includes a plurality of egg components; (b) mixing the raw egg mixture; (c) lowering the temperature of the raw egg mixture to a level sufficient to cause the raw egg mixture to have a semi-solid state; and (d) after step (c), while maintaining the temperature of the raw egg mixture at a level sufficient to cause the raw egg mixture to have a semi-solid state, continuously forming the semi-solid raw egg mixture into a plurality of shaped and portioned semi-solid raw egg products.

The present invention relates to a handheld tool to facilitate removing of an eggshell from a hard-boiled egg quickly and safely without damaging the egg and creating a mess. The tool includes a longitudinally extending handle, a peeler portion having a top concave surface and a bottom convex surface, a fin protrusion attached to the bottom convex surface, and a neck positioned between the handle and the peeler portion. The fin protrusion is used for tapping the eggshell of the hard-boiled egg to crack the eggshell and the peeler portion is configured to insert underneath the eggshell and to move along an exterior of the hard-boiled egg for removing the eggshell therefrom. The tool removes the eggshell quickly within ten seconds without breaking the eggshell into tiny pieces.

The present invention relates to a handheld tool to facilitate removing of an eggshell from a hard-boiled egg quickly and safely without damaging the egg and creating a mess. The tool includes a longitudinally extending handle, a peeler portion having a top concave surface and a bottom convex surface, a fin protrusion attached to the bottom convex surface, and a neck positioned between the handle and the peeler portion. The fin protrusion is used for tapping the eggshell of the hard-boiled egg to crack the eggshell and the peeler portion is configured to insert underneath the eggshell and to move along an exterior of the hard-boiled egg for removing the eggshell therefrom. The tool removes the eggshell quickly within ten seconds without breaking the eggshell into tiny pieces.

In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.