| 摘要 |
PURPOSE:To obtain the subject food capable of keeping properties of a half- boiled egg without making egg part of the inside hard even in the case of reheating in cooking, free from oily taste and useful for plain omelet, etc., by mixing a water-containing solidified egg with ingredients other than the egg to give an ingredient and then packing the ingredient with a skin. CONSTITUTION:An egg liquid is charged into boiled water to prepare water- containing solidified egg solidified by heating and the egg is as necessary mixed with ingredients of finely cut onion, etc., to give an ingredient and this ingredient is packed with skin to provide the objective food. |
