A process for producing an egg product such as egg white product from raw egg. Uniformed and blended liquid egg white fills in a casing. Agitation maintains the uniformed egg white and reduces aeration of the uniformed egg white. The nonaerated uniformed egg white is cooked in the casing. Cooking is carried out by heating. An edible egg white product in a casing is manufactured, and is essentially free of preservatives or food fillers, selectively being free of starch, flour, and gum.

An engineered food product includes a mold tray, a molded egg product disposed in the mold tray. The molded egg product includes a white layer conforming to an interior surface of the mold tray, the white layer comprising an annealed hydrocolloidal mixture of one or more nut milks, a vegan thickener, and a first fired salt and a yolk ball supported by the white layer, the yolk ball comprising a matte volume of a second mixture, the second mixture comprising a nut blend, a vegan colorant and a second fired salt.

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 method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

An egg peeler that is configured to separate an egg shell of a hard-boiled egg from the white of the egg. The egg peeler includes a receptacle having a cavity and a lid. The receptacle has a side wall including at least one continuous annular shoulder configured to help crush and separate an egg shell of an egg from the egg white when vigorously shaken. The egg peeler is effective, easy to use, inexpensive, and comprises only two parts and thus very easy to manufacture and package.

An egg peeler that is configured to separate an egg shell of a hard-boiled egg from the white of the egg. The egg peeler includes a receptacle having a cavity and a lid. The receptacle has a side wall including at least one continuous annular shoulder configured to help crush and separate an egg shell of an egg from the egg white when vigorously shaken. The egg peeler is effective, easy to use, inexpensive, and comprises only two parts and thus very easy to manufacture and package.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.