METHOD OF PRODUCING THERMALLY PROCESSED EGG PRODUCTS

摘要

A method for producing a thermally processed shelfstable, egg product which comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.