| 摘要 |
The invention relates to a method for the production of a composition based on boiled eggs with variable properties, specific features being that the egg yolk is separated from the egg white and these egg components are individually stored and cooked, the egg white at a temperature between 0 and 4 degrees and the yolks at a temperature of almost -18 degrees, in order to process them in the function of the required end product. |
