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.

A system and method for manufacturing a cooked egg product includes an automated egg cracker that receives the raw, shelled eggs from the infeed conveyor and removes the shells from the eggs; a cooking conveyor having a plurality of cooking pans that receives the whole eggs and induction heats the cooking pans sufficiently to completely cook the eggs contained in the cooking pans, resulting in cooked eggs; a pasteurization tunnel that receives the cooked eggs in the cooking pans from the induction heater; and a control that actuates the pasteurization tunnel to heat the surfaces of the eggs to a pasteurization temperature. A freezer freezes the cooked and pasteurized eggs, and a packaging machine packages the frozen, cooked and pasteurized eggs. Alternatively, the induction cooked eggs are frozen after cooking and individually vacuum packaged, sous vide heated to a pasteurization temperature, then chilled or frozen for storage or shipment.

A method for manufacturing a shelf-stable food product is provided. The method may include providing an egg base, providing a hydrocolloid set, providing a fat, homogenizing the egg base with at least the hydrocolloid set and the fat into a batter, sealing a batter portion of the batter into a container, and heating the container. The egg base may have a first ratio of egg white solids to egg yolk solids within a range of 2.25:1 and 4.75:1. A shelf-stable food product made by disclosed methods is also provided. The shelf-stable food product may be enclosed with heat resistant packaging.

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.