| 摘要 |
A cooked egg product is formed by mixing raw egg to a pre-heated system comprising oil, cooked or partially cooked tomatoes and preferably cooked or partially cooked vegetables and heating and stirring the system. The mixture is stirred until the egg begins to coagulate and discrete spheroid-like particles are obtained. The mixture may further be mashed. The vegetables may be onions, spinach, potatoes, peppers or a combination thereof, while any of salt, pepper, garlic, turmeric, coriander, mint, milk, meat or fish may also be added to the mixture. The spheroid-like particles may have a mean diameter of 0.1 to 3.0mm. The egg product may be used as a filling for a sandwich, pastry such as a samosa, puff pastry or pie or a wrap. |
