IMPROVEMENTS IN AND RELATING TO METHODS FOR MAKING A PASTEURISED IN-SHELL SOFT BOILED EGGS, AND APPARATUS FOR DOING SO

摘要

There is presented a process (200; 300) for producing in-shell soft boiled eggs (100; 410) is described. In particular, the process comprises applying (206; 300)a vacuum to the one or more eggs to at least partially remove any air beneath the shell of the eggs,cooling one or more eggs to a desired predetermined base temperature (204; 310); cooking the eggs at a desired predetermined cooking temperature for a predetermined length of cooking time (214, 216; 320); pasteurising the eggs for a predetermined pasteurisation time at a predetermined pasteurisation temperature (226, 228; 330); and cooling the eggs for a predetermined cooling time at a predetermined cooling temperature (232, 234; 340). The process provides reproducible results for producing in shell soft boiled eggs consistently and at an industrial scale.