Cooking device and use method

Abstract

A cooking apparatus and method are provided that allow for cooking food, including eggs, in a microwave oven or a rapid cooking oven. The device comprises: a base having at least one container having a base surface, the base having a susceptor embedded in a first insulator and positioned in thermal contact with the base surface; and at least one egg-yolk cap having a phase change material embedded in a third insulator, the phase change material being in thermal contact with a bottom surface of the egg-yolk cap. The egg-yolk cap is sized and shaped to cover at least a portion of the container. The present application provides a lid having a top surface, a bottom surface, a second insulator, and at least one shield embedded in the second insulator and shaped to cover a container. The bottom surface of the lid is sized and shaped to cover the container.

Description

[0001] CLAIM OF PRIORITY

[0002] This application claims priority to U.S. Provisional Patent Application No. 63 / 513,855 (filing date July 14, 2023), the disclosure of which is hereby incorporated by reference in its entirety. TECHNICAL FIELD

[0003] The subject matter described herein relates to an apparatus for cooking food, such as eggs. In particular, an improved apparatus that can be easily manipulated to quickly cook food in a microwave or a flash cook oven and provide a desired heat distribution to the food being cooked. The apparatus allows food, such as eggs, to be quickly cooked and achieve a desired result, such as a sunny-side up egg with a runny egg yolk. BACKGROUND

[0004] Eggs can be prepared in a variety of ways. Eggs can be cooked to be well done, half-cooked, scrambled, sunny-side up, over-easy, and the like. Many individuals, restaurants, and quick service restaurants (QSRs) desire to choose to prepare an “over-easy” fried egg with a runny egg yolk quickly. Typically, an over-easy egg is created by frying the entire egg in a pan or skillet, usually in oil or grease, at a medium heat on one side only. The egg must be carefully monitored to ensure that the egg white is completely opaque due to the egg white setting and the egg yolk is warm, but remains unset, thus runny.

[0005] An over-easy egg is the most common type of egg and can be eaten alone, as part of a meal (e.g., breakfast), or as an ingredient in a sandwich or burger. Over-easy eggs have a more natural appearance compared to other types of prepared eggs (e.g., over-hard (where the egg is fried on both sides), scrambled (where the egg is whisked before cooking and mixed while cooking)) and, in particular, when the egg yolk is still runny and the egg white is not overcooked. This is associated with freshness and quality by the consumer as it is visually appealing. A properly cooked egg is crispy and has some Maillard (browning) on the bottom surface, which adds a pleasing texture element to combine with the soft and runny texture of the rest of the egg. Over-easy eggs can be a valuable ingredient for many meals, particularly compared to other prepared egg styles.

[0006] To make a sunny-side up fried egg, first, heat a cooking spray, oil, or fat (e.g., butter) in a frying pan or on a griddle to medium-high heat. Next, crack the egg into the frying pan or griddle. The egg is cooked until the egg white is just set, which is about two minutes. Some cooks use the hot oil in the frying pan to coat the egg white, some cover the egg with a lid or an inverted frying pan until the egg white is completely opaque and the egg yolk is warm, but still runny, which is about a minute longer. Then, the egg is removed from the frying pan or griddle and slid onto a plate to be served. The cooking time will depend on a number of factors, including the type, size, and starting temperature of the egg, the heat of the frying pan or griddle, the type of oil used, and the preference for how the egg is cooked. This requires some skill and attention in cooking to ensure that the bottom of the egg is cooked to the right crispiness, the egg white is completely set, and the egg yolk is warm but not set. The difficulty is in performing the many other tasks of cooking the egg. There is much room for error because as the yolk breaks when the egg is cracked into the very hot frying pan or griddle, the yolk of the egg can be overcooked, undercooked, or broken when the egg is removed from the frying pan.

[0007] For individuals and QSRs, the challenge of cooking and serving a sunny-side up fried egg is that they typically do not have a griddle or stove or sufficient cooking skills. In addition, most QSR service models do not allow the time to cook an egg in this manner, and even if they could, it can be difficult to maintain consistency and quality. Because many QSRs respond to actual orders (i.e., "to-go") or provide food in a short time in anticipation of upcoming orders (i.e., "inventory"), menu items are limited to very efficient preparation methods with very strict standard operating procedures. To reduce the cooking time for individuals and QSRs, it is increasingly common to prepare hot menu items in a microwave or rapid cooking oven that combines multiple cooking methods, such as microwaving and high-temperature convection and / or impingement.

[0008] QSR business models typically rely on very fast preparation times, often limited equipment, and limited cooking skills of the employees. QSRs need to have fast turn-around times while still managing quality and consistency because repeat customers' purchases will be affected when the consumer experience is compromised. QSR menu items are typically limited in scope and require minimal preparation. For hot items, QSRs increasingly use microwaves or rapid cooking ovens to quickly heat single-serve products on order. Therefore, due to time, skills, and available facilities, ingredients such as a sunny-side up fried egg are not feasible for many of these settings.

[0009] Microwave ovens use microwaves to heat food. Microwaves are a form of non-ionizing electromagnetic radiation generated by a magnetron inside the oven. Microwaves are reflected inside the oven's metal interior, where they are absorbed by the food, causing water molecules to vibrate and thus generating heat to cook the food. For many foods, the outer layer cooks through this effect, while the inner layer cooks through heat conduction from the heated outer layer.

[0010] High-speed cooking ovens (also known as fast-cooking ovens) utilize at least two heat transfer methods, typically at least one of which is microwave combined with at least convection, impingement, or radiant heating. High-speed cooking ovens offer cooking times many times faster than conventional ovens, are versatile, provide excellent control over cooking, and offer increased menu flexibility. Many high-speed cooking ovens are exhaust-free and can be very compact, and are used in the front of house in QSRs to improve the speed of serving ready-to-eat meals. When food is coming in uniform, high-speed cooking ovens are often very advantageous for cooking products to the same level of doneness consistently.

[0011] Unlike cooking on a stovetop or in a conventional oven, egg yolks cook much faster in a microwave. Unbound by theory, this is likely because they have a higher fat content and lower heat capacity, thus heating up more quickly for the same energy input. Figures 1A-1C As shown, this effect was experimentally verified by thermal imaging inside a microwave oven, which demonstrated that the egg yolk heated more rapidly than the egg white. Figures 1A-1C The image shows thermal images of the egg white (300), egg yolk (302), and cooking container (304). Figure 1A This shows thermal imaging of the egg white 300, egg yolk 302, and cooking container 304 at 0 seconds. Figure 1B The image shows thermal images of the egg white (300), egg yolk (302), and cooking container (304) after 10 seconds in a microwave oven. Figure 1C The image shows thermal images of the egg white (300), egg yolk (302), and cooking container (304) after 20 seconds in a microwave oven. Therefore, it is very difficult to consistently prepare a single-sided fried egg with a solidified egg white and a runny yolk using a microwave oven. Furthermore, the texture of the egg white is often rubbery when cooked in a microwave, mainly due to the egg becoming too hot and overcooked, resulting in rapid protein denaturation and moisture loss. Also, the bottom of the egg will not reach a higher temperature than the rest of the egg cooked in the microwave, thus limiting the crispness of the bottom (when sometimes). There is also the problem of the water inside the egg overheating, which can cause the egg to expand rapidly and eventually explode when cooked in a microwave. This can be messy and poses a significant risk of burns to the cook.

[0012] Therefore, microwave and high-speed cooking methods are not suitable for producing evenly fried eggs. Typically, these high-speed cooking methods result in eggs cooking evenly, causing the yolk to cook to the same temperature as the egg white, rather than being runny.

[0013] Besides QSR and other types of restaurants, many individuals cooking at home also utilize microwaves or high-speed cookers for speed, convenience, and due to their lack of cooking skills. Home cooking is similarly limited because cooking a sunny-side-up egg at home presents the same problems.

[0014] A wide variety of microwave cooking devices exist and are available commercially. Specifically, there are many devices for cooking eggs in a microwave oven, such as the Maconee Microwave Egg Cooker, Chef Buddy Egg Maker, and Plainele Microwave Egg Poacher. The basic components of most known cooking devices include a pan or container to hold the egg while cooking, and a lid. The device is coated with a material that absorbs microwaves from the microwave and converts them into heat, which is then transferred from the metal to the food being cooked. Many microwave devices focus on the ability to easily clean and remove foods such as eggs. Other devices claim to have a special material on the bottom of the cooking device that allows the food to heat up quickly from the bottom, similar to an electric or gas stove. Many of these devices will quickly cook eggs or other foods, although the yolks will be fully cooked and not runny.

[0015] Many of these existing cooking devices use microwave sensors or microwave-safe plastics to produce boiled or fried eggs. Microwave sensors are materials, typically metallized films, ceramics, or metals, such as aluminum sheets embedded in a polymer matrix, that absorb microwave radiation at a much higher rate and heat to temperatures much higher than the food (where the sensor is in thermal contact). Therefore, microwave sensors can be used to bake eggs until crisp and to simulate the action of frying eggs on the bottom of a pan. However, other problems associated with cooking eggs in a microwave oven remain prevalent, such as the yolk cooking faster than the white, the egg becoming rubbery due to rapid overcooking, and the water inside the egg overheating and potentially exploding. There is no commercially available solution for producing a single-sided fried egg in a microwave oven.

[0016] Several complex, stand-alone devices have been proposed for automating the cooking of sunny-side-up eggs; however, for most QSRs, the cost of these systems and space constraints within the restaurant make them an unfeasible option. QSRs need to utilize available equipment and space to prepare as many different items as possible, rather than having dedicated systems for a single ingredient, such as sunny-side-up eggs.

[0017] Therefore, there is a need for a device that allows users to quickly and reliably cook sunny-side-up eggs with runny yolks in a microwave or high-speed cooker. Such a device would allow home or restaurant chefs to conveniently cook sunny-side-up eggs without requiring a skillet, stovetop, or advanced cooking skills. This device would also allow all chefs to consistently and efficiently produce high-quality sunny-side-up eggs. Summary of the Invention

[0018] The subject matter described herein attempts to address the challenge of consistently cooking one-sided fried eggs by providing a cooking apparatus that eliminates the need for: a) advanced cooking skills, b) extended cooking time, and c) a cooking pan or skillet for achieving the above objectives.

[0019] The cooking apparatus described herein, which allows food to be cooked in a microwave oven or a high-speed cooking oven, comprises: a base having a top surface and a bottom surface, the base having at least one container, wherein the container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including a sensor and a first insulator, the sensor being embedded in the first insulator and positioned to be in thermal contact with the base surface of the container; and a lid having a top surface and a bottom surface, the lid including a second insulator and at least one shielding member, wherein the shielding member is embedded in the second insulator and shaped to cover the container, the bottom surface of the lid being sized and shaped to cover the container.

[0020] In one example, the cooking apparatus described herein includes: a base having a top surface and a bottom surface, the base having at least one container, wherein the container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including a sensor and a first insulator, the sensor being embedded in the first insulator and positioned to be in thermal contact with the base surface of the container; and at least one yolk cap having a top surface and a bottom surface, the yolk cap including a phase change material and a third insulator, wherein the phase change material is embedded in the third insulator, the phase change material being in thermal contact with the bottom surface of the yolk cap, and the yolk cap being sized and shaped to cover at least a portion of the container.

[0021] In one example, the cooking device has a base as described above, wherein the base has a phase change material that is in thermal contact with the bottom surface of at least a portion of the base container.

[0022] In one example, the cooking device has a base as described above, an egg yolk cap as described above, and a lid as described above, wherein the bottom surface of the lid is sized and shaped to cover the container and the egg yolk cap.

[0023] In one example, the bottom surface of the lid is dome-shaped. The bottom surface of the lid can have various shapes and sizes, and the size can be set to cover various foods placed inside the container.

[0024] In one example, the cooking device has a base as described above, an egg yolk cap as described above, and a lid as described above, wherein the egg yolk cap is integrated into the lid and positioned to hang above at least a portion of the container when the lid is disposed on the base.

[0025] In one example, the base has multiple containers and multiple receptors, wherein the receptors are positioned to make thermal contact with the base surface of the containers; multiple yolk caps are provided, wherein the yolk caps are capable of covering at least a portion of each container, and the caps have multiple shields, the bottom surface of the caps being shaped to cover the containers in the base, and each shield being located above each container and each yolk.

[0026] In one example, the base has two containers and two receptors; two egg yolk caps and a lid with two shields are provided, the bottom surface of the lid being shaped to cover the containers in the base, with each shield located above the respective container and egg yolk cap. This allows the cooking device to cook two eggs or foods simultaneously.

[0027] In one example, the base has more than two containers and more than two receptors; more than two egg yolk caps and a lid with more than two shields are provided, the bottom surface of the lid being shaped to cover the containers in the base, wherein each shield is located above each container and each egg yolk cap. This allows the cooking device to cook multiple eggs or foods simultaneously.

[0028] In one example, the receptor is embedded in a first insulator between the base surface of the container and the bottom surface of the base, and is thermally insulated from the bottom surface of the base.

[0029] In one example, the base surface is circular.

[0030] In one example, the surface of the container is shaped to hold the egg yolk in alignment with the yolk cap when the yolk cap and lid are placed on top.

[0031] The base surface can also have other shapes, such as square, rectangle, free shape, heart or rhombus.

[0032] In one example, the base has a first side and a second side, as well as two handles, one of which extends outward from one side.

[0033] In one example, the base and the lid have a mechanism for self-alignment, such as a tab, which holds the lid together when it is positioned on the base. In another example, the mechanism holds the yolk cap directly above the yolk of the egg and ensures that the egg does not move when the device is moved (e.g., from the worktable into the oven).

[0034] In one example, the first insulator, the second insulator, and the third insulator are made of silicone resin, such as high-heat food-grade silicone resin.

[0035] In one example, the yolk cap has a dome shape and is sized and shaped to cover at least a portion of the yolk arranged in a container. The yolk cap is able to remain positioned above the egg white so as not to come into contact with the egg white as it solidifies in the oven.

[0036] Egg yolk caps can also be available in various shapes, such as square, round, rectangular, or shaped to cover other foods.

[0037] In one example, the egg yolk cap is fixedly attached to a cage-like component, which is sized to fit inside the container and hold the egg yolk cap in a fixed position.

[0038] In one example, the phase change material has a transition temperature below 65 degrees Celsius.

[0039] In one example, the phase change material is made from Crodatherm 60. Another example of a material that can be used as a phase change material is beeswax. Furthermore, the subject matter described herein is not limited to phase change materials with a transition temperature below 65 degrees Celsius. Phase change materials with a transition temperature below 60 degrees Celsius (e.g., waxes other than beeswax) are also applicable to the subject matter described herein.

[0040] In one example, the egg yolk cap can be secured to the lid or the entire lid component.

[0041] In one example, the shield is made of a conductive metal, such as aluminum, steel, copper, brass, nickel, silver, or tin.

[0042] A method of cooking food in a microwave oven includes providing a base having a top surface and a bottom surface, the base having at least one container. The container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including a sensor and a first insulator. The sensor is embedded in the first insulator. The sensor is positioned to be in thermal contact with the base surface of the container, providing at least one yolk cap having a top surface and a bottom surface. The yolk cap includes a phase change material and a third insulator. The phase change material is embedded in the third insulator and is in thermal contact with the bottom surface of the yolk cap. The yolk cap is sized and shaped to cover at least a portion of the container, providing a lid having a top surface and a bottom surface. The lid includes a second insulator and a shield. The shield is embedded in the second insulator and shaped to cover the container and the yolk cap in the base. The bottom surface of the lid is sized and shaped to cover the container and yolk cap in the base, providing a broken egg with an egg white and yolk in the container in the base, such that the yolk cap is aligned above the yolk, and the lid is aligned above the base and the yolk cap, for microwave use, and cooking on high heat for about 1 to 2 minutes to provide a single-sided fried egg, wherein, in the microwave, the base has the egg in the container, the yolk cap is above the yolk, and the lid is above the base and the yolk cap.

[0043] According to another aspect of the subject matter described herein, a method for cooking food in a microwave oven or a high-speed cooking oven is provided. The method includes providing or obtaining a cooking apparatus comprising a base having a top surface and a bottom surface, the base having at least one container, wherein the at least one container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including a sensor and an insulator, wherein the sensor is embedded in the insulator and positioned in thermal contact with the base surface of the at least one container. The method also includes providing or obtaining at least one egg yolk cap as a component of the cooking apparatus, the egg yolk cap having a top surface and a bottom surface, the at least one egg yolk cap including a phase change material and an insulator, wherein the phase change material is embedded in the insulator of the at least one egg yolk cap, the phase change material is in thermal contact with the bottom surface of the at least one egg yolk cap, and the at least one egg yolk cap is sized and shaped to cover at least a portion of the at least one container. The method also includes providing or obtaining a lid as a component of a cooking apparatus, the lid having a top surface and a bottom surface, the lid including an insulator and a shield, wherein the shield is embedded in the insulator of the lid and shaped as a container covering a base, the bottom surface of the lid being sized and shaped to cover at least one container in the base. The method also includes arranging at least one broken egg having at least one egg white and at least one egg yolk in at least one container in the base. The method further includes arranging the lid on the base, wherein at least one egg yolk cap is aligned above at least one egg yolk. The method further includes placing the cooking apparatus comprising at least one egg in the cooking chamber of a microwave oven or a high-speed cooking oven. The method further includes activating the microwave oven or high-speed cooking oven to cook at least one egg.

[0044] It is conceivable that the cooking apparatus described herein could also be used to cook food or eggs in a high-speed cooking oven.

[0045] In one embodiment, the above method can be used to cook eggs in a high-speed cooking oven, wherein the cooking device (containing food) can cook for about 1 to 2 minutes at a high temperature of about 500 degrees Fahrenheit with 50% microwave intensity and 50% air impact to provide a single-sided fried egg.

[0046] It is conceivable that the cooking apparatus and methods of use could be used to cook foods other than eggs. Attached Figure Description

[0047] The following explanation of the subject matter will be provided with reference to the accompanying drawings, in which:

[0048] Figures 1A-1C This shows a thermal image of an egg being cooked in a microwave oven;

[0049] Figure 2 This is a side sectional view of the cooking apparatus;

[0050] Figure 3 This is an exploded perspective view of the base of another example of a cooking apparatus containing eggs;

[0051] Figure 4 This is a perspective view of a cooking apparatus containing eggs in various containers;

[0052] Figure 5 This is a perspective view of the cooking apparatus, in which the egg yolk cap is in the open position;

[0053] Figure 6 This is a perspective view of the cooking apparatus, with the egg yolk cap in the closed position;

[0054] Figure 7 This is a top-down perspective view of the lid of the cooking appliance;

[0055] Figure 8 This is a bottom perspective view of the lid of the cooking appliance;

[0056] Figure 9 This is a cross-sectional view along line AA of the lid of the cooking appliance;

[0057] Figure 10 This is a perspective view of the cooking apparatus, with the lid in the open position;

[0058] Figure 11 This is a perspective view of a cooking appliance, with the lid in the closed position;

[0059] Figure 12 yes Figure 5 and 6 A cross-sectional view of the egg yolk cap;

[0060] Figure 13 Another example of a side sectional view of a cooking apparatus;

[0061] Figures 14A-14C This shows another example of a cooking apparatus;

[0062] Figures 15A-15D It is an image of a cooking device. Figure 15E It is an image of a sunny-side-up fried egg cooked using a cooking device; and

[0063] Figures 16A-16C These are images of the cooking plate and sensors before the silicone coating molding process. Detailed Implementation

[0064] Referring to the accompanying drawings, where the same reference numerals always denote the same elements, Figures 1A-1C The image shows a thermal image of an egg being cooked in a microwave oven. Figure 1AThis indicates the egg white (300), egg yolk (302), and cooking container (304) when cooked in a microwave oven for zero seconds. Figure 1B This indicates the egg white (300), egg yolk (302), and cooking container (304) when cooked in a microwave oven for ten seconds. Figure 1C This indicates the egg white (300), egg yolk (302), and cooking container (304) when cooked in a microwave oven for 20 seconds. Figures 1A-1C This indicates that when cooking eggs in a microwave oven, egg yolk 302 cooks much faster than egg white 300.

[0065] Figure 2 Examples of cooking apparatuses according to the subject matter described herein are shown. Figure 2 As shown, the cooking device 100 includes a base 10, a lid 20, and an egg yolk cap 30. Figure 2 The cooking apparatus 100 shown has a similar structure to that shown in the alternative cooking apparatus 400 (described below) and includes the same elements, except that the cooking apparatus 100 is configured to cook an egg. In the cooking apparatus 100, the base 10 has a top surface 18 and a bottom surface 17, including at least one container 15 extending from the top surface 18 toward the bottom surface 17 of the base 10, thereby forming a cavity having a base surface 16 and capable of receiving a broken egg. In one example, the base 10 includes two containers 15 to receive two broken eggs. It is contemplated that the base 10 could include one or more containers 15 to cook many eggs simultaneously. In one example, the base surface 16 of the container 15 has a circular shape. It is contemplated that the base surface 16 or the container 15 could have other shapes to produce the final shape of the cooked egg, such as a square, rectangle, triangle, heart, etc. Similarly, the shape or size of the container 15 can be set to position the yolk 2 at a specific position relative to the egg white 1, or to align with the lid 20. The egg yolk 2 can be positioned by an egg yolk retainer, which includes a raised edge (such as) on the base surface 16 of the container 15. Figure 13 , 14A (as shown in -14C and 16A) so that the yolk 2 is held in place when the egg is broken into the container 15. The raised edge may be a circle with a diameter of about 4-6 cm and is about 1-5 mm higher than the rest of the surface of the container 15 for the egg, such that when the egg is broken into the container 15, the raised edge forms a well to receive the yolk 2, while the egg white 1 will be contained in the rest of the container 15.

[0066] like Figure 2As shown, the base 10 also includes a receptor 12 and a first insulator 11. The receptor 12 is positioned below and in thermal contact with the base surface 16 of the container 15. In another example, the base surface 16 is the receptor 12. It is envisioned that at least some portions of the container 15 are in thermal contact with the receptor 12. Since at least a portion of the container 15 is in contact with the egg white 1, it is also in thermal contact with the receptor 12 to absorb electromagnetic radiation and convert it into heat. This heat is transferred to the bottom of the egg white 1 by conduction or infrared radiation to provide a high-temperature cooking effect at the base surface 16, thereby producing a crisp texture at the bottom of the egg white 1. It is envisioned that oil or grease, such as butter, could be added between the base surface 16 and the egg white 1 to help brown the bottom of the egg white 1. Moreover, the base surface 16 may have a non-stick coating, such as polytetrafluoroethylene (PTFE), ceramic, or other non-stick materials. For conductive heating, the receptor 12 is in good thermal contact with the egg white 1, resulting in some crispness of the egg white 1. For infrared heating, higher temperatures can be achieved when the sensor 12 is not in good thermal contact with the egg white 1, which allows the sensor 12 to reach higher temperatures due to its smaller heat capacity. This can be achieved by having an air gap or poor thermal conductivity between the sensor and the egg (not shown). Because infrared radiation has a lower ability to penetrate the egg (cooking more on the surface), infrared heating can result in more browning and crispness from a "baking" effect.

[0067] The receptor 12 can be constructed from a metallized thin film, ceramic, or metal (e.g., an aluminum sheet). Figure 2 As shown, the receptor 12 can be embedded within a first insulator 11 within the base 10. When the receptor 12 is embedded within the first insulator 11, the receptor 12 can be completely surrounded by the first insulator 11, or the receptor 12 can protrude from the first insulator 11. That is, the receptor 12 may not be completely surrounded by the first insulator 11. It is envisioned that the receptor 12 can be thermally insulated from the base 10. It is envisioned that the base 10 has a bottom surface 17, and the receptor 12 can be thermally insulated from the bottom surface 17 of the base 10. This can be achieved using food-grade silicone to provide safe handling of the base 10. It is envisioned that the base surface 16 of the container 15 is lined with a non-stick surface to facilitate cleaning of the base 10 after cooking eggs therein. As used herein, "embedded" is defined as fixed in or within a surrounding material while a portion or part of it is exposed from that surrounding material.

[0068] The base 10 may include a handle 13 that extends radially outward from the base 10 and allows a user to grip the base 10.

[0069] Figure 3 and 4 Another example is shown, in which the base 200 includes a receptor 112 that is in thermal contact with the bottom of the egg white 1.Figure 3 Two containers 115 are shown, each capable of receiving a broken egg, wherein the broken egg is contained within the container 115. Each container 115 is shaped to allow each egg white 1 to come into thermal contact with a receptor 112 located within the container 115. It should be noted that the receptors 112 may not be in physical contact with the egg white 1, but can be separated from the egg white 1 by a cooking surface made of a metallic material coated with a non-stick coating. Figure 3 It also indicates that the handle 113 may include a grip 114. The grip 114 may be made of a material that protects the user from burning their hands. Figure 4 This represents an egg inside a container 115 at the base 200, wherein the bottom of the egg white 1 is in thermal contact with a receptor 112.

[0070] Figure 5 and 6 An example is shown where each egg yolk cap 130 is fixedly connected to a cage-like member 131. It is conceivable that the egg yolk cap 130 can be used without the cage-like member 131. In this example, the cage-like member 131 is sized and shaped to fit within the container 115 and on top of the egg white 1, while the egg yolk cap 130 is sized and shaped to fit within both the container 115 and the cage-like member 131 and on top of the egg yolk 2. The cage-like member 131 can be sized and shaped to orient the egg yolk 2 in a desired or fixed position within the container 115. In one example, the cage-like member 131 is sized and shaped to mirror the container 115 and fit therein. As shown, the egg yolk cap 130 is sized and shaped to be concentrically nested within the cage-like member 131 and has a dome shape. It is conceivable that the egg yolk cap 130 can have various shapes and sizes. In this example, the yolk cap 130 and the cage-like component 131 together form a separate part of the cooking apparatus 100. It is conceivable that the yolk cap 130 may be integrated into the lid 120 or removably attached to the lid 120. The yolk cap 130 is in thermal contact at least with the top of the egg yolk 2 within the container 115. The yolk cap 130 serves to slow the cooking of the egg yolk 2 and allow the egg yolk 2 to remain fluid.

[0071] like Figure 12As shown, when the egg yolk cap 130 has a third insulator 132 to reduce convective heating, such as when the egg is in a high-speed cooking oven, it is possible to keep the egg yolk 2 flowing while the egg white 1 is cooked to a crisp state. The third insulator 132 can be a thermal insulator, such as food-grade silicone or some other heat-resistant food-grade elastomer, to be placed between the egg yolk 2 and the heat source (e.g., a microwave oven or high-speed cooking oven). The third insulator 132 can be made of a material that prevents egg residue from adhering during cooking. The third insulator 132 can also have a low specific heat, so that it facilitates heat transfer between the phase change material 133 and the egg yolk 2. The third insulator 132 can have sufficiently high stiffness to maintain its shape when the phase change material 133 transitions to a liquid state.

[0072] like Figure 12As shown (it works identically to the yolk cap 30 shown in Figure 1), the yolk caps 130 and 30 contain phase change materials 133 and 33, which are embedded in third insulators 132 and 32, allowing the phase change materials 133 and 33 to have thermal contact with the yolk 2. The phase change materials 133 and 33 are materials that provide heat to slow down the heating rate at the top of the yolk 2 near the yolk caps 130 and 30. More specifically, when the phase of the phase change materials 133 and 33 changes from solid to liquid, the phase change materials 133 and 33 absorb sufficient energy to maintain a set temperature before the energy can be used for further heating of the liquid. A large amount of heat is absorbed when the material changes from solid to liquid because the heat of fusion is much higher than the sensible heat. Because the yolk 2 solidifies at 65°C, the phase change materials 133 and 33 are chosen to have a transition temperature below 65°C. One material that can be used for phase change materials 133, 33 is food-grade CrodaTherm 60, which has a melting point of 60°C, a high latent heat capacity of 217 kJ / kg, and reversibly melts / crystallizes with very little loss. CrodaTherm 60 can prevent materials in thermal contact with it from heating above 60°C during the phase change process. The quality of phase change material 133, 33 required to achieve this depends on the size of the egg, the cooking method used, the type of phase change material 133, 33, and the thickness of the phase change material 133, 33. For example, in the case of cooking a large AA egg in a 1200W microwave oven, the phase change material 133, 33 is approximately 15g of CrodaTherm 60, formed into a 3mm thick hemisphere, and embedded in a third insulator 132, 32, which is 0.5mm-1mm of SmoothSil 940 silicone resin. This combination is sufficient to protect the egg yolk from coagulation during the 2-minute cooking cycle. Alternatives to phase change materials 133 and 33 can also be used, provided they have sufficient thermal mass to prevent the egg yolk from gelling during cooking. Phase change materials 133 and 33 are particularly advantageous in allowing for much thinner profiles and smaller masses compared to non-phase change alternatives.

[0073] In one example, phase change materials 133, 33 are embedded in third insulators 132, 32 within egg yolk caps 130 or 30. The phase change materials 133, 33 are embedded such that they cannot escape from the third insulators 132, 32 when they are in the liquid phase during cooking. The phase change materials 133, 33 are able to come into thermal contact with the egg yolks 2 within containers 115, 15. In one example, the third insulators 132, 32 will have the phase change materials 133, 33 embedded within them and will extend above the phase change materials 133, 33 to form a thicker layer above them than below. As described above, the egg yolk caps 130, 30 have a cup or dome shape, wherein the inner diameter is equal to the size of the egg yolk 2, which is approximately 3-4 cm in size. The yolk caps 130, 30 are arranged such that they are positioned above the yolk 2 and cover it as much as possible. It may be necessary to include means for positioning the yolk 2 or the yolk caps 130, 30, or both, to ensure alignment. In some embodiments, the yolk caps 130, 30 are separate parts of the means, such as... Figure 5 , 6 As shown in Figures 1 and 10. It is conceivable that the yolk caps 130 and 30 could be positioned relative to the egg and the base 200 and 10, and cover the yolk 2 during cooking without interfering with the rest of the egg. In other examples, the yolk caps 130 and 30 could be integrated into the lids 120 and 20.

[0074] Figures 7-11 This indicates the lid 120 of the cooking appliance 100. Lids 120, 20, and... Figure 2 The cover 20 is similar and has the same structure. Covers 120 and 20 have top surfaces 108 and 8 and bottom surfaces 109 and 9, and include shielding elements 122 and 22 and second insulators 121 and 21. The second insulators 121 and 21 embed the shielding elements 122 and 22 within the covers 120 and 20. The covers 120 and 20 are sized and shaped to mate with and enclose the bases 200 and 10. The bottom surfaces 109 and 9 of the covers are sized and shaped to cover containers 115 and 15. Figures 7-11 In the example shown, cooking device 400 is capable of cooking two eggs. In the example shown in Figure 1, cooking device 100 is capable of cooking one egg. It is conceivable that the shape and size of the cooking device are configured to cook a single egg or to cook multiple eggs simultaneously.

[0075] Lids 120 and 20 provide shielding against microwave and convection heating of the egg during cooking. Lids 120 and 20 reduce electromagnetic radiation (especially microwaves) reaching the egg within the cooking apparatus 400 during cooking and slow down cooking. Microwave radiation is thus directed away from the top surfaces of the egg white 1 and yolk 2 and to the receptors 112 and 12 within the bases 200 and 10. This concentrates heat on the bottom surface of the egg white 1, mimicking pan-frying of the egg. Shielding elements 122 and 22 may be made of conductive materials such as aluminum, copper, brass, nickel, silver, steel, or tin, and are arranged to cover the egg like a Faraday cage. Shielding elements 122 and 22 are embedded within second insulators 121 and 21. Shielding elements 122 and 22 may be completely surrounded by second insulators 121 and 21, or shielding elements 122 and 22 may extend beyond second insulators 121 and 21. Second insulators 121 and 21 may be food-safe insulators.

[0076] The structure of lids 120 and 20 reduces the cooking rate of eggs in the cooking apparatus by shielding the interior of the device from ambient heat. In high-speed cooking ovens, lids 120 and 20 reduce convection and / or shock heating on the top surface of the egg. In addition to protecting the egg from environmental conditions, lids 120 and 20 have additional functions. In the event of overheating, lids 120 and 20 act as a physical barrier against egg splashing or exploding. Lids 120 and 20 reduce mess and improve the safety of the cooking apparatus 400 and 100. The isolation provided by lids 120 and 20 also traps moisture that escapes from the egg during cooking, which helps reduce the negative drying effect that occurs in high-speed cooking scenarios. Lids 120 and 20 may include shielding elements 122 and 22 and second insulators 121 and 21, which are manufactured from silicone-lined steel cages using sheet metal and high-temperature food-grade silicone. The shielding elements 122, 22 can be boxes, domes, or any other shape, as long as they cover the entire egg and rest on top of containers 115, 115, to provide a loose-fit seal with a gap of no more than 1.5 mm between the metal of the lid and the metal of the container. 1.5 mm is chosen as the maximum gap to prevent microwave radiation from entering the cavity formed by the lid and container. This effectively acts as a Faraday cage to prevent microwave radiation, resulting in significantly lower exposure of the egg inside. Therefore, the microwave radiation is primarily directed at the receptors 112, 12 within the bases 200, 10 of the cooking apparatus 400, 100, so that the egg is heated primarily from the bottom, similar to how eggs are heated in a frying pan.

[0077] A method of cooking a sunny-side-up egg using cooking apparatus 100, 400 includes providing a base 200, 10 having a top surface 118, 18 and a bottom surface 117, 17. The base 200, 10 has at least one container 115, 15, wherein the container extends from the top surface 118, 18 of the base 200, 10 toward the bottom surface 117, 17 of the base 200, 10, thereby forming a cavity having a base surface 16, 116. The base includes receptors 112, 12 and a first insulator 111, 11. The receptors 112, 12 are embedded in the first insulator 111, 11. The receptors 112, 12 are positioned in thermal contact with the base surface 116, 16 of the container, providing at least one yolk cap 130, 30 having a top surface 34, 134 and a bottom surface 35, 135. The egg yolk caps 130 and 30 include phase change materials 133 and 33 and third insulators 132 and 32. The phase change materials 133 and 33 are embedded in the third insulators 132 and 32. The phase change materials 133 and 33 are in thermal contact with the bottom surfaces 135 and 35 of the egg yolk caps 130 and 30. The egg yolk caps 130 and 130 are sized and shaped to cover at least a portion of the containers 115 and 15. The method also includes providing lids 120 and 20 having top surfaces 108 and 8 and bottom surfaces 109 and 9. The lids 120 and 20 include second insulators 121 and 21 and shielding elements 122 and 22. The shielding elements 122 and 22 are embedded in the second insulators 121 and 21 and shaped to cover the containers 115 and 15 and the egg yolk caps 130 and 30 in the bases 10 and 200. The bottom surfaces 109, 9 of the lids 120, 20 are sized and shaped to cover the containers 115, 15 and yolk caps 130, 30 in the bases 200, 10. The method also includes providing broken eggs in each container 115, 15 of the base, wherein each egg includes an egg white 1 and an egg yolk 2. The method further includes aligning the yolk caps 130, 30 above each egg yolk 102, 102, and aligning the lids above the bases 200, 10 and the yolk caps 130, 30. The method also includes providing a microwave oven and cooking on high heat for approximately 1 to 2 minutes to provide a single-sided fried egg, wherein, in the microwave oven, the base has the egg in the containers 115, 15, the yolk caps 130, 30 above the egg yolk 2, and the lids 120, 20 above the bases 200, 10 and the yolk caps 130, 30.

[0078] Figure 13 Another example of a side sectional view of a cooking apparatus. (Reference) Figure 13 The cooking appliance 100 includes many [unclear text - possibly related to cooking appliances]. Figure 2 The cooking apparatus 100 shown has the same parts. However, Figure 13The cooking apparatus 100 shown includes an egg yolk retainer 500, which includes a riser ring 502 forming a well for positioning the egg yolk 2 at the center of the base 10. The base 10 also includes an alignment groove 504 configured to receive a corresponding alignment tab 506 on the cap 20 for aligning the base 10 and the cap 20. The depth of the alignment groove 504 may be less than the vertical height of the alignment tab 506 to create a vertical gap between the egg yolk cap 30 and the base 10, so that the egg yolk cap 30 does not leave an indentation or circular mark in the egg white 1 during cooking. It should be noted that the vertical gap between the shield 22 and the base 10 created by the alignment groove 504 and the alignment tab 506 may be less than one wavelength at the microwave cooking frequency to avoid direct microwave heating of the egg during cooking. It should also be noted that... Figure 13 Although the alignment groove 504 is formed in the base 10 and the alignment tab 506 is formed in the cover 20, the subject matter described herein is not limited to this embodiment. In an alternative embodiment, the alignment groove 504 may be formed in the cover 20 and the alignment tab 506 may be formed in the base 10.

[0079] exist Figure 2 In the cooking apparatus 100 shown, the phase change material 33 is positioned above the egg yolk 2. Figure 13 In the cooking apparatus 100 shown, the phase change material 33 is located above and below the egg yolk 2. Figure 13 In the egg yolk cap 30, the portion of the phase change material 33 formed has a dome shape. The portion of the phase change material located below the egg yolk retainer 500 has a disk shape and is situated within the central hole 508 formed by the receptor 12. Figure 13 In this embodiment, the receptor 12 includes an annular or ring structure forming a central aperture 508. In an alternative embodiment, the receptor 12 may be a continuous disk without a central aperture. In such an embodiment, the portion of the phase change material 33 located in the base 10 may be centered and located on top of the receptor 12.

[0080] A metal cooking plate 510 is located on top of the portion of the sensor 12 and the phase change material 33 located in the base 10. The metal cooking plate 510 can be made of any suitable metal or other heat-conducting material. For example, the metal cooking plate 510 can be made of aluminum, steel, copper, iron, or other heat-conducting materials. The metal cooking plate 510 can be coated with a non-stick coating, such as PTFE, to reduce egg adhesion to the base 10 and facilitate cleaning of the base 10.

[0081] Figures 14A-14C This shows another example of the cooking apparatus 100. Figure 14AIn the case of the lid 20, a handle 13B is included, and in the case of the base 10, a handle 13A is included. The lid 20 also includes a central handle 512 for facilitating lifting of the lid 20 from the base 10. An egg yolk retainer 500 is positioned at the center of the base 10. It should be noted that... Figures 14A-14C The design shown is a two-piece design, in which the egg yolk cap 30 is integrated into the lid 20.

[0082] exist Figure 14B In this configuration, a single alignment tab 506 is formed in the base 10 for circumferential alignment of the cover 20 with the base 10. For example... Figure 14C As shown, the lid 20 includes two alignment grooves 504 formed by the gap in the spacer 514. When either alignment groove 504 is aligned with the alignment tab 506, the handles 13A and 13B will be vertically aligned. The spacer 514 rests on an inclined surface 516 within the inner circumference of the base 10. The height of the spacer 514 can be set such that the egg yolk cap 30 hangs above the cooking surface of the base 10 at a sufficient distance to prevent the egg yolk cap 30 from imprinting itself on the egg white during cooking.

[0083] Figures 15A-15D This is an image of cooking appliance 100. Figure 15E This is an image of a single-sided fried egg cooked using cooking device 100. Figure 15A The base 10 is shown, which includes an egg yolk retainer 500, a base surface 16, and an alignment tab 506. Figure 15A It also shows the bottom side of the lid 20, including the egg yolk cap 30 and the alignment groove 504. Figure 15B This is a top view of base 10, in which an uncooked egg is located. Figure 15C The cooking device 100 is shown in the closed position, with the lid 20 positioned on top of the base 10. Figure 15D This is an image of a cooked egg located at base 10. Figure 15E This indicates that the egg has a runny yolk and a solidified egg white, demonstrating that the egg was successfully cooked on one side using the cooking device 100.

[0084] Figures 16A-16C This is an image of the cooking plate 510 and the sensor 12 before the silicone coating molding. Figure 16A This is a top view of the cooking plate 510, showing the egg yolk retainer 500. Figure 16B This is a bottom view of the cooking plate 510, showing the receptor 12 forming a central hole below the egg yolk retainer 500. Figure 16C This is a bottom view of the cooking plate 510, showing the receptor 12 and the phase change material 33 in the central hole located below the yolk retainer 500.

[0085] The features of the subject matter shown and described herein are exemplary. Therefore, it should be understood that the appended claims will cover unforeseen embodiments having non-substantial differences within the spirit of the claims.

Claims

1. A cooking apparatus that allows food to be cooked in a microwave oven or a high-speed cooking oven, the cooking apparatus comprising: A base having a top surface and a bottom surface, the base having at least one container, wherein the at least one container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including at least one sensor and an insulator, the at least one sensor being embedded in the insulator, the at least one sensor being positioned in thermal contact with the base surface of the at least one container; and A lid having a top surface and a bottom surface, the lid including an insulator and at least one shielding member, wherein the at least one shielding member is embedded in the insulator of the lid and is shaped to cover the at least one container, and the bottom surface of the lid is sized and shaped to cover the at least one container.

2. A cooking apparatus that allows food to be cooked in a microwave oven or a high-speed cooking oven, the cooking apparatus comprising: A base having a top surface and a bottom surface, the base having at least one container, wherein the at least one container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including at least one sensor and an insulator, the at least one sensor being embedded in the insulator, the at least one sensor being positioned in thermal contact with the base surface of the at least one container; and At least one egg yolk cap having a top surface and a bottom surface, the at least one egg yolk cap comprising a phase change material and an insulator, wherein the phase change material is embedded in the insulator of the at least one egg yolk cap, the phase change material being in thermal contact with the bottom surface of the at least one egg yolk cap, and the at least one egg yolk cap being sized and shaped to cover at least a portion of the at least one container.

3. The cooking apparatus according to claim 2, further comprising: A lid having a top surface and a bottom surface, the lid including an insulator and at least one shielding element, wherein the at least one shielding element is embedded in the insulator of the lid and is shaped to cover the container, and the bottom surface of the lid is sized and shaped to cover the container.

4. The cooking apparatus according to any one of claims 1 to 3, wherein: The at least one sensor is embedded in the insulator of the base and between the base surface and the bottom surface of the base of the at least one container.

5. The cooking apparatus according to any one of claims 1 to 4, wherein: The at least one sensor is thermally insulated from the bottom surface of the base.

6. The cooking apparatus according to any one of claims 1 to 5, wherein: The base includes: First side; The second side; as well as Two handles, wherein the handles extend outward from the first and second sides of the base.

7. The cooking apparatus according to any one of claims 1 to 6, wherein: The at least one sensor is made of a metallized thin film, ceramic or metal.

8. The cooking apparatus according to any one of claims 1 to 7, wherein: The base insulator is made of silicone resin.

9. The cooking apparatus according to any one of claims 1 to 8, wherein: The base surface is circular.

10. The cooking apparatus according to claim 2 or 3, further comprising: A cage-shaped component is fixedly attached to the at least one egg yolk cap, the cage-shaped component being sized to fit inside the container and hold the at least one egg yolk cap in a fixed position.

11. The cooking apparatus according to any one of claims 2, 3 or 10, wherein: The at least one egg yolk cap is dome-shaped.

12. The cooking apparatus according to any one of claims 2, 3, 10 or 11, wherein: The size and shape of the at least one egg yolk cap are configured to cover at least one egg yolk.

13. The cooking apparatus according to any one of claims 2, 3, or 10 to 12, wherein: The insulator in the egg yolk cap is a thermal insulator.

14. The cooking apparatus according to any one of claims 2, 3, or 10 to 13, wherein: The insulator of the at least one egg yolk cap is made of food-grade silicone resin.

15. The cooking apparatus according to any one of claims 2, 3, or 10 to 14, wherein: Phase change materials have a transition temperature below 65 degrees Celsius.

16. The cooking apparatus according to any one of claims 2, 3, or 10 to 15, wherein: The phase change material is made from CrodaTherm60.

17. The cooking apparatus according to any one of claims 2, 3, or 10 to 15, wherein: Phase change materials include waxes.

18. The cooking apparatus according to claim 17, wherein: Wax includes beeswax.

19. The cooking apparatus according to claim 1, wherein: The lid also includes at least one egg yolk cap having a top surface and a bottom surface, the top surface of the at least one egg yolk cap being fixed to the bottom surface of the lid, the at least one egg yolk cap comprising a phase change material and an insulator, the phase change material being embedded in the insulator of the at least one egg yolk cap, the phase change material being positioned in thermal contact with the bottom surface of the at least one egg yolk cap, and the at least one egg yolk cap being sized and shaped to cover at least a portion of the at least one container.

20. The cooking apparatus according to claim 19, wherein: Phase change materials have a transition temperature below 65 degrees Celsius.

21. The cooking apparatus according to claim 20, wherein: Phase change materials include CrodaTherm60.

22. The cooking apparatus according to claim 20, wherein: Phase change materials include waxes.

23. The cooking apparatus according to claim 22, wherein: Wax includes beeswax.

24. The cooking apparatus according to any one of claims 19 to 23, wherein: The base includes at least one egg yolk retainer, the egg yolk retainer including a ring for centering at least one egg yolk within the at least one container of the base.

25. The cooking apparatus according to claim 24, wherein: The at least one receptor includes at least one central hole located below the at least one yolk retainer.

26. The cooking apparatus according to claim 25, wherein: The base includes a phase change material located in the at least one central pore of the at least one sensor.

27. The cooking apparatus according to any one of claims 24 to 26, wherein: One of the base and the cover includes at least one alignment tab, and the other of the base and the cover includes at least one alignment groove, the at least one alignment tab being configured to engage the at least one alignment groove such that the cover and the base are aligned.

28. The cooking apparatus according to claim 27, wherein: The at least one alignment tab and the at least one alignment groove are configured to vertically space the yolk retainer from the base.

29. The cooking apparatus according to claim 1 or 3, wherein: The insulator of the cover is made of silicone resin.

30. The cooking apparatus according to claim 1 or 3, wherein: The at least one shielding element is made of a conductive material, which includes at least one of copper, brass, nickel, silver, steel, and tin.

31. The cooking apparatus according to claim 1 or 3, wherein: The bottom surface of the cover is shaped to form at least one dome.

32. The cooking apparatus according to claim 1 or 3, wherein: The bottom surface of the lid is sized and shaped to cover multiple food items within the at least one container.

33. The cooking apparatus according to any one of claims 1 to 3, wherein: The at least one container includes a plurality of containers, each container including a base surface, and the at least one receptor includes a single receptor positioned in thermal contact with the base surface of the container.

34. The cooking apparatus according to any one of claims 1 to 3, wherein: The at least one container includes a plurality of containers, each container including a base surface; and The at least one sensor includes a plurality of sensors positioned in thermal contact with the base surface of the container.

35. The cooking apparatus according to claim 1 or 3, wherein: The at least one container includes a plurality of containers, each container including a base surface, and the at least one sensor includes a plurality of sensors positioned in thermal contact with the base surface of the container. The at least one shielding element includes a plurality of shielding elements, the bottom surface of the cover is shaped to cover a container in the base, and each shielding element is positioned above one of the containers.

36. The cooking apparatus according to claim 2 or 3, wherein: The at least one container includes a plurality of containers, each container including a base surface, and the at least one sensor includes a plurality of sensors positioned in thermal contact with the base surface of the container. The at least one egg yolk cap includes a plurality of egg yolk caps, wherein the egg yolk caps are capable of covering at least a portion of each container.

37. The cooking apparatus according to any one of claims 1 to 3, wherein: The insulator of the cover is made of silicone resin.

38. A method of cooking food in a microwave oven or a high-speed cooking oven, the method comprising: Provide or obtain a cooking device, the cooking device including a base having a top surface and a bottom surface, the base having at least one container, wherein the at least one container extends from the top surface of the base toward the bottom surface of the base to form a cavity having a base surface, the base including a sensor and an insulator, the sensor being embedded in the insulator and the sensor being positioned to be in thermal contact with the base surface of the at least one container; Provide or obtain at least one egg yolk cap having a top surface and a bottom surface as a component of a cooking device, the at least one egg yolk cap comprising a phase change material and an insulator, wherein the phase change material is embedded in the insulator of the at least one egg yolk cap, the phase change material is in thermal contact with the bottom surface of the at least one egg yolk cap, and the at least one egg yolk cap is sized and shaped to cover at least a portion of the at least one container; Provide or obtain a lid having a top surface and a bottom surface as a component of a cooking device, the lid comprising an insulator and a shield, wherein the shield is embedded in the insulator of the lid and is shaped to cover a container in a base, the bottom surface of the lid being sized and shaped to cover at least one container in the base; Place at least one broken egg, having at least one egg white and at least one egg yolk, into the at least one container at the base; Place the cap on the base, wherein the at least one egg yolk cap is aligned on the at least one egg yolk; The cooking apparatus comprising at least one egg is placed in the cooking chamber of a microwave oven or a high-speed cooking oven; and Turn on the microwave or high-speed cooker to cook at least one egg.

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