Process for the production of a frozen chopped egg product

摘要

A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; dynamically or continuously preheating egg yolks to a product temperature which does not exceed about 183 DEG F. and dynamically or continuously preheating egg whites to a product temperature which does not exceed about 167 DEG F. Preheating of the yolks and whites is followed by statically heating the egg yolks and whites at a temperature and time effective to coagulate the yolks and whites to a substantially firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of 20 DEG -30 DEG F. to provide a chopped egg mixture having desirable color and texture, without significant smearing of the yolks on the particles of egg white.