Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Deviled eggs are prepared by an improved method, starting with a blended mixture of liquid egg whites. The mixture is evacuated to remove air and other gases, then dispensed into a multiplicity of open molds carried on conveyor means, said molds shaped like half an egg and of similar size. A second mold is positioned centrally in the first mold to make a cavity in the egg white similar in shape and size to half an egg yolk. The egg white is cooked in steam at atmospheric pressure, then cooled, and removed from the mold. Into the resulting cooked egg whites is dispensed a mixture of cooked egg yolk and seasonings, yielding the desired deviled egg product.

Egg products, such as deviled eggs, are prepared by an easily automatable method starting with separate quantities of raw egg whites and egg yolks. The uncooked egg whites are mixed and evacuated to remove air and other gases, then dispensed into a multiplicity of open molds which preferably are of the size and shape of half an egg. Egg yolk filling is prepared from raw egg yolks which are cooked, chopped, and blended with seasonings. Most usually, a fraction of the total egg yolk filling is dispensed to float on the uncooked egg white in the molds. The egg white with egg yolk filling floating on top is cooked in steam and then a further amount of egg yolk filling is mounded on top to yield the desired egg product, e.g., a deviled egg. The cooking molds can be a portion of the final marketing package.