DEVICE FOR PREPARING FRIED EGGS

Description

[0001] The invention relates to a device for preparing fried eggs, comprising a heat generation device and at least one preparation area, which is at least partially delimited by the heat generation device and a hood, wherein the preparation area has at least one cooking surface on which at least one fried egg to be prepared can be arranged, and wherein the hood has at least one separating insert by which a partial area of ​​the preparation area is separated from the remaining preparation area.

[0002] Unlike boiled eggs, there are hardly any devices specifically designed for preparing fried eggs that guarantee optimal cooking results through appropriate settings. While devices are known from DE 10 2006 058 099 A1 and CH 289645 where fried eggs can be placed in separate compartments to prevent them from running together, these devices offer little further control over the cooking outcome.

[0003] Fried eggs are therefore usually cooked in an oven or in a pan, the particular challenge being that while the egg white sets, the yolk remains glossy. Depending on the cooking method, if the eggs are cooked in an oven or pan with a lid, a whitish film forms on the yolk, making the fried egg less visually appealing.

[0004] A device that separates egg yolks and egg whites, at least in a controlled manner, is described in US 2014 / 0272037 A1. This allows for precise definition of the respective geometries of the yolk and egg white during preparation, enabling more targeted control of the applied temperature. However, US 2014 / 0272037 A1 does not provide any improvement regarding the visual appearance of the egg yolk.

[0005] US Patent 3,596,590 A discloses a cooking area to which a reservoir for liquid supplied to the cooking area is assigned. To prevent liquid from directly contacting a product being cooked, such as a fried egg, a deflector plate is assigned to an inlet of this reservoir, which deflects or distributes the liquid accordingly. However, this does not address the problem of the appearance of the egg yolk, nor does it achieve an optimized cooking result.

[0006] The object of the invention is now to provide a device which, like an egg cooker for boiled eggs, delivers improved heat distribution and thus an optimal cooking result, and ensures that the egg yolk retains its color and shine during preparation.

[0007] This problem is solved using the features of claim 1. Further developments and advantageous embodiments are specified in the respective subordinate claims.

[0008] The device for preparing fried eggs, comprising a heat generation device and at least one preparation area which is at least partially delimited by the heat generation device and a hood, wherein the preparation area has at least one cooking surface on which at least one fried egg to be prepared can be arranged, and wherein the hood has at least one separating insert by which a partial area of ​​the preparation area is separated from the remaining preparation area, is characterized according to the invention in that the separating insert forms a vent which is open at the top when used as intended.

[0009] The combination of cooking surface and divider ensures that the yolk of a fried egg is separated from the rest of the egg, particularly the egg white, preventing steam accumulating under the lid from hitting the yolk. The yolk must therefore be positioned on the cooking surface so that it remains below the divider during cooking. The cooking area, defined by the heat source and the lid, is thus divided into at least two sections. The heat source heats the entire egg from below by transferring heat to the cooking surface, but the hot steam generated by the heat source cannot affect the section separated by the divider.In the section not separated by the divider, the fried egg is exposed to a higher cooking intensity. This higher cooking intensity outside the divider, combined with a heat source that only indirectly affects the yolk, ensures an attractive appearance of the fried egg without a whitish film on the yolk.

[0010] To ensure that the yolk of a fried egg being cooked is positioned below the separating insert, within the portion of the cooking area separated by the insert, the cooking surface can, according to a further development, have at least one indentation. An egg cracked onto the cooking surface then spreads out in such a way that the yolk comes to rest in the indentation. If several eggs are to be cooked simultaneously with the device, several indentations must be provided accordingly, in particular one indentation for each egg or yolk.

[0011] In a further development, the hollow is therefore adapted to the size of a cracked egg yolk; in particular, all hollows are adapted to the size of one egg yolk each.

[0012] In an alternative design, the indentation is adapted to the overall size of a fried egg, with the indentation being funnel-shaped. With this design, the yolk automatically positions itself in the center of the indentation. This also determines the overall shape of the fried egg.

[0013] Following further development, the recess in the cooking surface is aligned with the section separated from the rest of the cooking area by the divider insert. An egg yolk placed in the recess is then accordingly shielded from hot air and steam by the rest of the cooking area. Advantageously, the recess and the divider insert can then have the same diameter, so that the entire recess corresponds to the section of the cooking area separated by the divider insert.

[0014] The separating insert itself can, after further development, be formed by a tubular part having a longitudinal axis that is oriented perpendicular to the cooking surface at least at one end section facing the cooking surface. This end section of the separating insert is then positioned a short distance from the cooking surface and is open towards it. In particular, the end section is brought to a distance from the cooking surface that is slightly less than the thickness of the egg white of a fried egg, so that the end section is immersed in the egg white.

[0015] The separating insert forms an open vent when used as intended. This outward opening allows for even better heat distribution compared to a closed separating insert. This, in turn, leads to further optimized cooking results.

[0016] An advantageous design results when the hood and divider insert are formed as a single piece, so that placing the hood on the device simultaneously ensures that the divider insert is always correctly positioned. A hood can also have multiple dividers, or a divider insert can be assigned to several compartments. Advantageously, the divider insert and hood can be formed from a single plastic molded part, particularly a transparent plastic molded part.

[0017] Optimized egg preparation is achieved by aligning the portion separated by the divider with the central section of the cooking surface. This ensures even heat distribution across the cooking area. Furthermore, the non-stick coating prevents the egg from sticking during cooking, allowing for easy serving.

[0018] Following further training, the heat generation unit is suitable and designed to generate steam within the cooking area. The heat generation unit thus largely corresponds to the water heater of a conventional egg cooker. The steam generated by the heat generation unit then directly heats both the cooking surface and the portion of the fried egg not separated by the divider, particularly the egg white. The portion containing the yolk, separated from the rest of the cooking area, is heated only via the cooking surface. The fried egg is therefore cooked normally on the cooking surface. Additionally, heat is trapped under the lid, and steam generated by the heat generation unit is introduced into this area, so that the fried egg is also steam-cooked from above.The separating insert isolates the yolk area, preventing a whitish film from forming on it. Instead, the yolk is heated only from below via the cooking surface. This results in a fried egg with a firm, fully cooked egg white and a comparatively runny to firm yolk, without any coating.

[0019] An embodiment of the invention, from which further essential features of the invention can be seen, is shown in the drawing. Identical parts are designated with the same reference numerals in all figures. The figures show: Figure 1: A top view of a device according to the invention disassembled into its individual parts; and Figure 2: A cross-section through the assembled device according to Figure 1 ;

[0020] Out of Figure 1A device according to the invention, consisting of a heat-generating unit 1, a cooking surface support 2, a cooking surface 3, and a hood 4 with a separating insert 5, is shown. In a further embodiment, the heat-generating unit 1 has a water reservoir 6 and a plug 7 for supplying power to the heat-generating unit 1. The rim of the water reservoir 6 is precisely fitted to the cooking surface support 2 and the hood 4, which are assembled one on top of the other to prepare a fried egg 12. The hood 4 and the water reservoir 6 of the heat-generating unit 1 then define a cooking area 8 of the device, as shown in the figure. Figure 2 evident.

[0021] The cooking surface 3 is provided with a non-stick coating and has a central recess 9 suitable for holding an egg yolk 13. Furthermore, the cooking surface 3 has a smaller circumference than the cooking surface support 2, which rests on the edge of the water container 6. When the device is assembled, a gap 10 is thus formed between the cooking surface 3 on the one hand and the cooking surface support 2 and the hood 4 on the other (see Figure 2 ). Through the gap 10 and the openings 11 of the cooking surface support 2, water vapor can thus enter the area between the cooking surface 3 and the hood 4.

[0022] In Figure 2 are the in Figure 1 The individual parts shown are assembled. Figure 2The device is shown during the preparation of a fried egg 12. The fried egg 12 is positioned on the cooking surface 3 such that its yolk 13 lies in the depression 9. The depression 9 is aligned with the tubular separator insert 5, with the depression 9 and an end section of the separator insert 5 associated with the cooking surface 3 having the same diameter. The yolk 13, which protrudes towards the separator insert 5, extends at least partially into the end section of the separator insert 5 that is open towards the cooking surface 3. The separator insert 5 is thus positioned at the smallest possible distance to the cooking surface 3, thereby thermally decoupling the section 8' of the cooking area 8 separated by the separator insert 5 from the rest of the cooking area 8.

[0023] There Figure 2In the device, during the preparation of a fried egg 12, the water reservoir 6 is filled with water 14, which is heated and, as steam, passes through the openings 11 of the cooking surface support 2 and the gap 10 around the cooking surface 3 into the preparation area 8 above the cooking surface 3. The separating insert 5 prevents the steam from entering the separated section 8' containing the egg yolk 13, thus preventing a whitish film from forming on the yolk 13. Furthermore, the open design of the separating insert 5 ensures that any steam entering section 8' despite its presence is effectively removed.

Claims

1. A device for preparing fried eggs (12), having a heat generating device (1) and at least one preparation region (8) which is defined at least in some portions by the heat generating device (1) and a cover (4), wherein the preparation region (8) has at least one cooking surface (3) on which at least one fried egg (12) to be prepared can be arranged, and wherein the cover (4) has at least one separating insert (5), a partial region (8') of the preparation region (8) being separated thereby from the remaining preparation region (8), characterized in that the separating insert (5) forms an upwardly open vent when used as intended.

2. The device according to Claim 1, characterized in that the cooking surface (3) has at least one depression (9).

3. The device according to Claim 2, characterized in that the depression (9) is adapted to the size of an egg yolk (13) from an egg which has been cracked open.

4. The device according to Claim 1 or 2, characterized in that the depression (9) is adapted to the size of a fried egg (12).

5. The device according to one of Claims 2 to 4, characterized in that the depression (9) in the cooking surface (3) is arranged aligned with the partial region which is separated by the separating insert (5) from the remaining preparation region (8).

6. The device according to one of Claims 1 to 5, characterized in that the separating insert (5) is formed by a tubular part which has a longitudinal axis which is oriented perpendicularly to the cooking surface (3) at least with an end portion facing the cooking surface (3).

7. The device according to one of Claims 1 to 6, characterized in that the cooking surface (3) has a non-stick coating.

8. The device according to one of Claims 1 to 7, characterized in that the heat generating device (1) is suitable and designed for generating steam.

9. The device according to Claim 8, characterized in that the steam generated by the heat generating device (1) acts on the cooking surface (3) from below and heats the cooking surface up.

10. The device according to one of Claims 8 or 9, characterized in that the heat generating device (1) is connected to the preparation region (8) such that steam generated in the heat generating device (1) passes into the preparation region (8) but not into the partial region (8') of the preparation region (8) separated by the separating insert (5).

11. The device according to Claim 10, characterized in that through-holes (11) are present in the cooking surface support (2) and a gap (10) is present all around the cooking surface (3) so that steam passes from the heat generating device (1) into the preparation region (8).