Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.

Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.

Method for modifying the essential fatty acid profile of eggs through low-dose nutritional supplementation based on plant extract rich in flavonoids in the plant extract. The present invention relates to a method for supplementing animals that produce eggs that are intended for consumption and/or reproduction using a very low dose of plant extract so as to naturally modulate the profile of essential fatty acid in the eggs produced. Said method consists of a step of supplementing the complete feed and/or the drinking water of the animals using a very low dose of the plant extract and makes it possible to significantly increase the proportion of at least one polyunsaturated fatty acid of the omega-3 family, particularly alpha-linolenic acid (ALA) and/or docosahexaenoic acid (DHA), in the eggs produced by these animals. The present invention is particularly intended for the agro-feed industry, including the animal nutrition industry, in order to obtain eggs for consumption that are enriched with polyunsaturated fatty acids and/or to improve the quality of eggs intended for reproduction of the species, whether terrestrial and/or aquatic.

Method for modifying the essential fatty acid profile of eggs through low-dose nutritional supplementation based on plant extract rich in flavonoids in the plant extract. The present invention relates to a method for supplementing animals that produce eggs that are intended for consumption and/or reproduction using a very low dose of plant extract so as to naturally modulate the profile of essential fatty acid in the eggs produced. Said method consists of a step of supplementing the complete feed and/or the drinking water of the animals using a very low dose of the plant extract and makes it possible to significantly increase the proportion of at least one polyunsaturated fatty acid of the omega-3 family, particularly alpha-linolenic acid (ALA) and/or docosahexaenoic acid (DHA), in the eggs produced by these animals. The present invention is particularly intended for the agro-feed industry, including the animal nutrition industry, in order to obtain eggs for consumption that are enriched with polyunsaturated fatty acids and/or to improve the quality of eggs intended for reproduction of the species, whether terrestrial and/or aquatic.

The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200° F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface.

A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

In one aspect, the present disclosure is directed to a method for preventing or treating a coronavirus infection in a subject in need thereof, comprising administering to the subject a therapeutically effective amount of a hyperimmunized egg product obtained from an egg-producing animal, thereby preventing or treating coronavirus infection in the subject, wherein the hyperimmunized egg product comprises a therapeutically effective amount of one or more antibodies to the coronavirus. The present disclosure is also directed to hyperimmunized eggs and egg products produced by an animal that has been hyperimmunized with an antigen selected from i) a spike (S) protein, an S1 subunit protein, an S2 subunit protein, a receptor binding domain (RBD), and an immunogenic fragment thereof; ii) a nucleocapsid (N) protein, and an immunogenic fragment thereof; iii) a human ACE2 receptor protein, and an immunogenic fragment thereof; and iv) a human coronavirus selected from the group consisting of SARS-CoV, MERS-CoV, SARS-CoV-2, HCoV-HKU1, HCoV-NL63, HCoV-OC43 and HCoV-229E. Methods of preparing the hyperimmunized eggs and egg products are also disclosed.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins contained therein.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.