An egg poacher for poaching one or more eggs in a microwave oven. The egg poacher includes a base member for holding water and an egg cup for holding a raw egg covered by water. The egg cup is removably supported by an upper portion of the base member so that the egg cup, in use, is partially submerged in the water in the base member. The egg cup is configured to be spaced from an adjacent wall of the base member so as to provide a gap between a side of the egg cup and the adjacent side of the base member so that, in use, water in the base, in combination with water covering the raw egg, creates a water shield that surrounds the raw egg.

According to this invention, a bird lays an egg that does not contain an artificially introduced foreign gene in genome thereof and has an ovomucoid content lower than that in a wild type thereof. A method for producing a bird includes a modification step of cleaving the ovomucoid gene locus in a pluripotent stem cell of a bird with programmable endonuclease so as to modify the ovomucoid gene locus and a transplantation step of transplanting the pluripotent stem cell in which the ovomucoid gene locus is modified into an embryo of a bird. A bird egg does not contain an artificially introduced foreign gene in genome thereof and has an ovomucoid content lower than that in a wild type thereof.

A snack food is prepared by a unique process comprising extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition comprises a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added- protein snack food having a density no greater than about 300 grams per cubic inch.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

There are many reports of diseases caused by overeating, satiation, and an unbalanced diet, and various therapeutic methods and therapeutic drugs are proposed for said diseases. There have not been many proposals, for prevention of these diseases, of methods by which what is eaten is not readily absorbed in vivo. The present invention involves inoculating female birds with a digestive enzyme as an antigen, said digestive enzyme being present in vivo. As a result of inhibiting the activity of the digestive enzyme by using an antibody which has been produced in vivo in the birds, the present invention inhibits decomposition of proteins, lipids, and carbohydrates and reduces in vivo absorption. This type of antibody can be obtained from an egg laid by a female bird which has received the antigen, and furthermore the egg itself includes the antibody. Consequently, a food product that contains, as an ingredient thereof, eggs having this type of antibody is low in proteins, lipids, and carbohydrates. Furthermore, by ingesting the antibody obtained from the eggs, the absorption of proteins, lipids, and carbohydrates can be decreased.

There are many reports of diseases caused by overeating, satiation, and an unbalanced diet, and various therapeutic methods and therapeutic drugs are proposed for said diseases. There have not been many proposals, for prevention of these diseases, of methods by which what is eaten is not readily absorbed in vivo. The present invention involves inoculating female birds with a digestive enzyme as an antigen, said digestive enzyme being present in vivo. As a result of inhibiting the activity of the digestive enzyme by using an antibody which has been produced in vivo in the birds, the present invention inhibits decomposition of proteins, lipids, and carbohydrates and reduces in vivo absorption. This type of antibody can be obtained from an egg laid by a female bird which has received the antigen, and furthermore the egg itself includes the antibody. Consequently, a food product that contains, as an ingredient thereof, eggs having this type of antibody is low in proteins, lipids, and carbohydrates. Furthermore, by ingesting the antibody obtained from the eggs, the absorption of proteins, lipids, and carbohydrates can be decreased.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entres, with the cup being suitable for microwave cooking of an egg-based entre. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: is in heat exchanging contact with the shell of the egg; has a dielectric constant with an imaginary part, , between 20-500 at a temperature between 0 C.-100 C. and at a microwave frequency of 2.45 GHz, andhaving a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: is in heat exchanging contact with the shell of the egg; has a dielectric constant with an imaginary part, , between 20-500 at a temperature between 0 C.-100 C. and at a microwave frequency of 2.45 GHz, andhaving a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.