A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252? C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13? C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery.

A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery.

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73 C.; freezing or refrigerating the cooled fried eggs.

A device for controlling the temperature of foods along a conveying path includes a buffer unit arranged in a region between a loading station and an unloading station. The buffer unit has at least two deflecting rollers. A first deflecting roller engages, in a first portion of a conveying device, in a continuous conveying chain, continuous conveying belt, or the like, which moves from the loading station toward the unloading station when driven. A second deflecting roller engages, in a second portion of a conveying device, in the continuous conveying chain, continuous conveying belt, or the like, which moves from the unloading station toward the loading station when driven. The first drive unit is coupled in the region of the loading station and a second drive unit is coupled in the region of the unloading station to the continuous conveying chain, continuous conveying belt, or the like.

A device for controlling the temperature of foods along a conveying path includes a buffer unit arranged in a region between a loading station and an unloading station. The buffer unit has at least two deflecting rollers. A first deflecting roller engages, in a first portion of a conveying device, in a continuous conveying chain, continuous conveying belt, or the like, which moves from the loading station toward the unloading station when driven. A second deflecting roller engages, in a second portion of a conveying device, in the continuous conveying chain, continuous conveying belt, or the like, which moves from the unloading station toward the loading station when driven. The first drive unit is coupled in the region of the loading station and a second drive unit is coupled in the region of the unloading station to the continuous conveying chain, continuous conveying belt, or the like.

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.