Liquid egg compositions containing storage-stable solids

  • US 4,882,194 A
  • Filed: 10/29/1987
  • Issued: 11/21/1989
  • Est. Priority Date: 01/05/1984
  • Status: Expired due to Term
First Claim
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1. A method for preparing and storing in a stable condition a liquid egg composition containing a multiplicity of discrete solid cheese pieces, which composition provides after storage for a least one week, a liquid egg base containing discrete solid pieces of cheese comprising:

  • a. preparing a cookable, storage-stable liquid egg composition comprising about 20% to 100% by weight egg white, 0 to about 1% by weight gum, 0 to about 10% by weight nonfat dry milk solids, 0 to about 15% by weight oil, and 0 to about 5% by weight colorant;

    b. adding a multiplicity of discrete solid cheese pieces to said liquid egg composition, said cheese pieces having a moisture index of about 3 or less and a melt index of about 1 or less and said cheese pieces comprising about 30-45% by weight water, about 15-25% by weight fat, about 15-25% by weight protein and about 0-5% by weight salt;

    c. cooling said composition prepared in accordance with steps (a) and (b) to refrigerator temperatures and maintaining said composition at said temperature for at least about 7 days, and;

    d. removing said egg and cheese composition from said refrigerator temperatures, to provide a liquid egg base containing discrete solid pieces of said cheese, wherein said liquid egg base is cookable to a food product comprised of cooked egg having discrete softened or melted cheese disposed therein.

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