Fried eggs and their manufacturing method

Abstract

To provide stir-fried eggs excellent in a fluffy natural appearance.SOLUTION: Stir-fried eggs have multiple solid egg pieces, and the total mass of solid egg pieces with a volume of 15 cm3 or more and less than 50 cm3 is 30 to 80% of the total mass of all the solid egg pieces. It is also preferable that the total mass of solid egg pieces with a volume less than 15 cm3 is 0 to 60% of the total mass of all the solid egg pieces and that the total mass of solid egg pieces with a volume of 50 cm3 or more is 0 to 20% of the total mass of all the solid egg pieces.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a fried egg dish and a method for producing the same. [Background technology]

[0002] Traditionally, egg stir-fries have been made by stir-frying eggs with ingredients such as crab and egg, vegetables, meat, and seafood, and are popular for their fluffy appearance, and are used as prepared foods in convenience stores and supermarkets.

[0003] Several techniques for frying eggs have been reported so far. Patent Document 1 describes a method for cooking eggs by directly spraying superheated steam onto the eggs while stirring them to obtain scrambled eggs or fried eggs. Patent Document 2 describes a method for producing fried eggs for frozen food, in which a specified amount of oil is placed in a pan, heated to a specified temperature, and then stirred to mix the oil and liquid egg. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2002-58453 A [Patent Document 2] JP 2016-192956 A Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, due to the diversification of consumer needs, there has been a demand for a softer and more natural appearance in fried eggs, such as crab and egg dishes as well as stir-fried eggs with various ingredients. In contrast to this, the conventional techniques described in Patent Documents 1 and 2 do not at all take into consideration a configuration for achieving a soft and natural appearance.

[0006] An object of the present invention is to provide a fried egg having a fluffier and more natural appearance than conventional ones, and a method for successfully producing the fried egg. [Means for solving the problem]

[0007] As a result of extensive research into the appearance of fried eggs, the present inventors have found that the desired appearance of fried eggs can be obtained by controlling the proportion of coagulated egg pieces having a specified volume. In contrast, Patent Documents 1 and 2 make no consideration as to obtaining the soft and natural appearance.

[0008] The present invention has a plurality of coagulated egg pieces, Volume is 15cm 3 More than 50cm 3 The present invention provides fried eggs in which the total mass of the coagulated egg pieces that is less than 100% is 30% or more and 80% or less of the total mass of all the coagulated egg pieces.

[0009] The present invention also provides a cooking method comprising the steps of: heating a heating surface of a cooking utensil to 180° C. or more and 250° C. or less; pouring in an ingredient containing a liquid egg; leaving the ingredient containing the liquid egg for 5 seconds or more and less than 20 seconds after it comes into contact with the heating surface of the cooking utensil; and then peeling the egg from the heating surface. The method for producing scrambled eggs includes a second step of leaving the peeled egg for 5 to less than 20 seconds after it comes into contact with the heating surface and then peeling the egg from the heating surface, and the second step is performed once or repeatedly a number of times. Effect of the Invention

[0010] The present invention provides fried eggs with a fluffy and natural appearance. Taking advantage of its appearance, the fried eggs of the present invention are useful as crab and egg dishes, as well as stir-fries of eggs and ingredients such as tomatoes, lettuce, shrimp, wood ear mushrooms, and meat. The present invention also provides a production method that can successfully provide fried eggs with a fluffy and natural appearance. The production method of the present invention is industrially advantageous in that it allows mass production of fried eggs. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a photograph showing the appearance of the fried egg obtained in Comparative Example 1. [Diagram 2] FIG. 2 is a photograph showing the appearance of the fried egg obtained in Example 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will now be described based on its preferred embodiments. The fried egg of the present invention has a plurality of coagulated egg pieces and has a volume of 15 cm 3 More than 50cm 3 The total mass of the coagulated egg pieces that are less than 30% is 80% or more of the total mass of all coagulated egg pieces.

[0013] The coagulated egg pieces are obtained by mixing liquid egg with other ingredients as necessary, heating and coagulating the mixture by stir-frying. The coagulated egg pieces may be in any shape such as granular, plate-like, lump-like, or irregular shape, as long as the shape is one that can be obtained by stir-frying eggs. From the viewpoint of color, it is preferable that the coagulated egg pieces are obtained by coagulating a mixture of egg white and egg yolk.

[0014] Coagulated egg pieces have a definite shape, unlike eggs which are liquid or flowable and have no definite shape. To distinguish between coagulated egg pieces and liquid or fluid eggs, a horizontally held stainless steel sieve (with mesh holes of 0.2 cm x 0.2 cm) is placed 30 cm above the horizontal surface, one coagulated egg is placed on the sieve, and left to stand for 30 minutes, with the remaining part being the coagulated egg pieces. The coagulated egg is placed on the mesh so that its area projected downward from above is maximized when placed on the mesh. The remaining part is the part that is lifted after being left to stand for 30 minutes. If the lifted coagulated egg pieces do not contain any ingredients, they are immediately placed in a measuring cylinder placed on a balance and their volume and mass are measured. Furthermore, as described below, if the coagulated egg pieces contain ingredients, the coagulated egg pieces are transferred to a stainless steel tray or the like to remove the ingredients, and then placed in a measuring cylinder placed on a balance to measure their volume and mass. Furthermore, the remaining part weighing 0.1 g or more is considered to be a coagulated egg piece, and if it weighs less than 0.1 g, it is not included in the coagulated egg pieces. In addition, to determine whether or not there are coagulated egg fragments, and to measure their mass and volume, the fried eggs should be vacuum-cooled to a product temperature of 10°C after completion, then left to stand at room temperature and measured once the product temperature has reached room temperature. When measuring frozen fried eggs, they should be thawed in a microwave oven at 600W with a heating time of 1 second per gram of weight, and once completely thawed, they should be subjected to the same measurements as above.

[0015] The coagulated egg pieces are adjacent to each other, and when the fried egg contains ingredients other than eggs, the coagulated egg pieces contain the ingredients or are adjacent to the ingredients. Incidentally, when the coagulated egg pieces contain ingredients, for example, the ingredients and the eggs are in a state of being bound together.

[0016] When the coagulated egg pieces contain ingredients, the weight and volume of the coagulated egg pieces shall be measured by removing the ingredients adhering to the surface of the coagulated egg pieces and the ingredients inside the coagulated egg pieces with tweezers, etc. If the coagulated egg pieces separate when removing the ingredients, the volume shall be measured by counting the separated pieces as one piece, including the coagulated egg pieces before separation. Examples of dishes that can be used in this way include dishes in which ingredients are mixed with liquid egg and then heated, such as crab meat and egg dishes and Chinese-style fried eggs. In addition, even in cases where eggs are fried on their own, the heated eggs are removed, other ingredients are fried separately from the eggs, and then the fried eggs are added to the fried ingredients and mixed together for cooking, separation of the coagulated egg pieces from the ingredients is performed as necessary.

[0017] During egg frying, the volume will be 15cm 3 More than 50cm 3 The number of coagulated egg pieces less than this is preferably 5 to 20 per 500 g of the liquid egg-containing raw material, and more preferably 7 to 16, since this tends to further improve the above-mentioned appearance.

[0018] As described above, the fried egg of the present invention contains a plurality of coagulated egg pieces and has a volume of 15 cm 3 More than 50cm3 The total mass of the coagulated egg pieces that are less than 15 cm3 is 30% to 80% of the total mass of all the coagulated egg pieces. The present inventors have thoroughly studied the appearance of scrambled eggs. As a result, they have found that the size of each coagulated egg piece and the uniformity of those sizes are important for the appearance of scrambled eggs. 3 More than 50cm 3 The proportion of coagulated egg fragments that are less than 15 cm3 in volume is important. 3 The above is important because it is different from scrambled eggs, which gives the impression of fried eggs in Chinese cuisine, and is also different from minced fried eggs. 3 It is important that the volume is less than 15 cm3 in order to prevent burning and to heat the inside efficiently. 3 More than 50cm 3 The advantage of having the total mass of the coagulated egg pieces of less than 15 cm3 being 30% or more of the total mass of all the coagulated egg pieces is that it has a fluffy appearance due to the large particles. 3 More than 50cm 3 The total mass of the coagulated egg pieces that is less than 15 cm is 80% or less of the total mass of all the coagulated egg pieces, which has the advantage of making it easier to prevent burning and to improve the appearance, as well as making it possible to heat efficiently. 3 More than 50cm 3 The total mass of the coagulated egg pieces that is less than 100% is preferably 30% or more and 80% or less, and more preferably 60% or more and 80% or less, of the total mass of all coagulated egg pieces.

[0019] As described above, the volume of the coagulated egg pieces can be measured using a measuring cylinder, for example, by the method described in the Examples below. The coagulated egg pieces are lifted with chopsticks or tweezers, and the volume and mass are measured while they are placed in a measuring cylinder placed on a balance. If part of the coagulated egg pieces is chipped while moving them from the mesh into the measuring cylinder, the volume is measured including the separated part.

[0020] In the present invention, the volume is further set to 15 cm 3The total mass of the coagulated egg pieces is 0% to 60% of the total mass of all the coagulated egg pieces, and the volume is less than 50 cm 3 It is preferable that the total mass of the coagulated egg pieces is 0% to 20% of the total mass of all the coagulated egg pieces, in order to obtain a more fluffy and desirable appearance and to perform efficient heating. 3 The total mass of the coagulated egg pieces that is less than 50 cm is 60% or less of the total mass of all the coagulated egg pieces, which is preferable in that the whole egg scramble can be composed of large coagulated egg pieces and the fluffy appearance can be improved. 3 The fact that the total mass of the coagulated egg pieces is 20% or less of the total mass of all the coagulated egg pieces is preferable in that it is easy to obtain fried eggs without burning, and therefore the appearance can be good and heating can be performed efficiently. 3 The total mass of the coagulated egg pieces is 0% to 60% of the total mass of all the coagulated egg pieces, and the volume is less than 50 cm 3 It is preferable that the total mass of the coagulated egg pieces is 0% to 20% of the total mass of all the coagulated egg pieces, and the volume is 15 cm 3 The total mass of the coagulated egg pieces is 0% to 30% of the total mass of all the coagulated egg pieces, and the volume is less than 50 cm 3 It is particularly preferable that the total mass of the coagulated egg pieces is 0% to 15% of the total mass of all the coagulated egg pieces.

[0021] As for ingredients for fried eggs, for example, as described above, they can be produced using the above-mentioned liquid eggs and other ingredients. Liquid eggs are obtained by breaking eggs and collecting the contents, and include whole egg liquid, egg yolk liquid, egg white liquid, and a mixture of these in any ratio. In addition, as long as they are liquid and can be solidified by heating, they may be obtained through various processes such as enzyme treatment, sugaring, salting, refrigeration, and freezing. In addition to chicken eggs, eggs include quail eggs, duck eggs, and ostrich eggs, with chicken eggs being preferred.

[0022] Ingredients for scrambled eggs other than liquid egg include flour, seasonings, sugar, fats and oils, ingredients other than eggs such as vegetables, meat, and mushrooms, and water.

[0023] It is preferable that fried eggs contain cereal flours, because it is easy to obtain a fluffy texture, and the fluffy appearance and texture can be maintained even after refrigeration or freezing. Examples of cereal flours include cereal flour and starch. Examples of cereal flours include wheat flour, rice flour, corn flour, waxy corn, potato flour, tapioca flour, sweet potato flour, etc. Examples of starch include starch derived from the above-mentioned cereal flours and processed starch thereof, and the processed starch includes unprocessed starch that has been subjected to one or more of the following treatments: etherification, esterification, gelatinization, cross-linking treatment, oxidation treatment, oil processing, etc. Etherification includes hydroxypropylation, and esterification includes acetylation. The term "starch" used here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour. From the viewpoint of texture, the starch is preferably waxy corn starch, tapioca starch, potato starch, or modified starch thereof. From the viewpoint of freeze resistance, modified starch is preferable, cross-linked starch is more preferable, and acetylated phosphate cross-linked starch is particularly preferable.

[0024] In order to obtain the advantages of containing the above-mentioned cereal flours and in terms of texture and taste, the fried egg contains preferably 0.5 to 6 mass % of cereal flours, and more preferably 1 to 4 mass %.

[0025] Since fried eggs are fried, they contain fats and oils that are not derived from eggs. When fried eggs contain fats and oils, they are less likely to burn, and it becomes easier to obtain fried eggs with the above-mentioned volume of coagulated egg pieces in the above-mentioned ratio range. Examples of fats and oils include various animal and vegetable fats and oils such as rapeseed oil, olive oil, rice oil, sesame oil, coconut oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, palm fractionated oil (palm olein, etc.), butter oil, medium chain fatty acid oil, and fish oil. It is preferable that the fats and oils are liquid at room temperature (25°C) because the fluffy texture can be maintained even when the product temperature of the fried eggs is around room temperature. The coagulated egg pieces constituting the fried eggs preferably contain fats and oils in an amount of 1 to 40% by mass, and more preferably 3 to 30% by mass.

[0026] The fried egg may contain ingredients other than eggs, such as vegetables, mushrooms, tofu, meat such as pork, beef, chicken, seafood such as shrimp, crab, fish, tempura flakes, condiments, etc. As described above, the form in which these ingredients are contained in the fried egg may include a form in which the ingredients are contained separately from the coagulated egg pieces, and a form in which the ingredients are contained in the coagulated egg pieces.

[0027] Next, a method for producing the fried egg of the present invention will be described. The method includes a first step of heating a heating surface of a cooking utensil to 180° C. or more and 250° C. or less, pouring liquid egg into the heating surface, and leaving the liquid egg for 5 seconds or more and less than 20 seconds after the liquid egg comes into contact with the heating surface, and then peeling the egg from the heating surface; The method includes a second step of leaving the peeled egg for 5 seconds or more but less than 20 seconds after it comes into contact with the heated surface and then peeling the egg from the heated surface, and the second step is performed once or repeatedly multiple times.

[0028] Cooking equipment includes pots, hot plates, frying pans, steam cookers, induction cookers, stir fryers, etc.

[0029] In the first and second steps, the time from when the egg comes into contact with the heating surface until it is peeled off and the temperature of the heating surface may be the same or different.

[0030] As described above, in the first step, the liquid egg-containing raw material is put into the cooking utensil when the heating surface of the cooking utensil is at a temperature of 180°C or more and 250°C or less. Oil may be put on the heating surface of the cooking utensil before the liquid egg-containing raw material is put in, and depending on the surface properties of the cooking utensil, oil may not be used. In the first and second steps, the heating surface of the cooking utensil contacting the egg includes a state in which the egg and the heating surface contact each other via oil. In the first and second steps, the egg in the liquid egg-containing raw material is left for 5 to 20 seconds after coming into contact with the heating surface of the cooking utensil, which is at 180°C or more and 250°C or less, and then peeled off from the heating surface. In the first and second steps, the egg is left for 5 to 20 seconds after coming into contact with the heating surface, and then peeled off from the heating surface, thereby obtaining a fried egg containing coagulated egg pieces in the above volume range at the above mass ratio. If the temperature of the heating surface in the first step is less than 180°C, or if the time from when the liquid egg-containing raw material comes into contact with the heating surface to when it is peeled off is less than 5 seconds in the first and second steps, 3 More than 50cm 3 It is difficult to obtain 30% or more of coagulated egg pieces with a volume of less than 100 parts, and the resulting mixture will be in the form of fine particles like scrambled eggs. If the temperature of the heating surface is over 250°C, or if the time from when the liquid egg comes into contact with the heating surface until it is peeled off is more than 20 seconds in the first and second steps, coagulated egg pieces of the desired size will not be obtained and the egg is likely to burn. From these points of view, it is more preferable that in the first and second steps, the egg is left for 5 to 12 seconds after it comes into contact with the heating surface before being peeled off from the heating surface. It is also preferable that the temperature of the heating surface during heating is 200°C to 250°C.

[0031] The second step is preferably repeated until the temperature at the center of the coagulated egg mass reaches 85°C or higher. The temperature at the center of the coagulated egg mass is also called the core temperature. The position of the center of the coagulated egg mass is a position that is not exposed to the outside, and is determined within the scope of technical common sense in the food industry and is judged visually. The temperature at the center of the coagulated egg mass can be measured by inserting a needle probe thermometer into the above-mentioned center position. The coagulated egg mass may be a single coagulated egg piece or an agglomerate of multiple coagulated egg pieces. It is preferable that the length, width, and height of the coagulated egg mass to be the temperature measurement target are all 1 cm or more in plan view. The length in plan view refers to the length of the longest line segment that crosses the planar image of the mass, and the width refers to the length in the direction perpendicular to the longest line segment in the planar image. It is preferable that the center of the mass is approximately the center of the mass in the height direction, and the position in a cross section parallel to the horizontal plane at that height position is also approximately the center. There is no restriction on the location of the coagulated egg mass to be measured for temperature during egg frying, but the minimum temperature shall be the central temperature of three or more randomly selected masses. The central temperature shall be measured with stirring stopped. Furthermore, in this production method, it is preferable that the yield obtained is 88% or more in terms of realizing a fluffy appearance. The upper limit of the yield is preferably 95% or less in terms of ease of production. The yield can be calculated as the ratio of the mass of the obtained scrambled eggs to the mass of the liquid egg-containing raw material, and can be measured when the central temperature of the scrambled eggs mentioned above reaches 85°C or more.

[0032] When oil is added before the liquid egg-containing raw material is added to the cooking utensil, it is preferable to heat the oil to 180°C or more and 250°C or less, and add the liquid egg-containing raw material to the oil. The oil may be the same as the oil described above. The oil may be present on at least a part of the part of the heating surface of the cooking utensil that comes into contact with the liquid egg, and it is preferable that the oil is present in, for example, 40% or more of the area of ​​the part. The amount of oil to be present on the heating surface of the cooking utensil before the liquid egg is added is preferably, for example, 2 to 8 parts by mass per 100 parts by mass of the liquid egg in terms of preventing burning and efficient heating.

[0033] In the above manufacturing method, the liquid egg-containing ingredients put into the pot in the first step are heated on the heating surface of the cooking utensil. The amount of liquid egg put into the pot is set to 1 cm 2 on the heating surface. 2 The amount of liquid egg-containing raw material per unit is preferably 0.1 g to 20 g, and more preferably 0.2 g to 15 g, from the viewpoint of successfully obtaining scrambled eggs having coagulated egg pieces with a volume in the above range and in the above mass ratio.

[0034] In the first and second steps, the egg is preferably peeled from the heated surface using a scraper that moves along the heated surface and relatively to the heated surface. The term "relatively moving" as used herein includes the case where the scraper does not move but the heated surface moves relative to the scraper. The scraper may be a manual spatula, and the egg peeling step may be performed, for example, manually.

[0035] In the case of mass production, for example, a heating device may be used in which a pot is used as a cooking utensil, the pot is rotated around an axis extending in the vertical direction, and a stirrer is provided in the pot that rotates around an axis (hereinafter also referred to as a horizontal axis) that intersects with the vertical axis, and the stirrer has a scraper at a position facing the bottom of the pot. In this case, for example, the stirrer may be located at a position corresponding to the radius when the pot is viewed from above. When using the above heating device, in the first and second steps, the eggs left on the heating surface for a predetermined time are peeled off from the bottom of the pan after the time has elapsed. During this peeling step, the heating surface of the pan rotates around a vertical axis of rotation, and the stirring body rotates around a horizontal axis. It is preferable that the rotation of the two axes is such that the eggs scraped up by the scraper (stirring body) are sent from the side of the heating surface close to the scraper (stirring body) to the side away from the scraper. The shape of the scraper can be, for example, a spiral shape that rotates around a horizontal axis. Such a heating device is described, for example, in Japanese Patent Publication No. 2020 / 084815. The eggs that have been peeled are repeatedly left on the heating surface for the above-mentioned time.

[0036] In addition to the liquid egg, other ingredients may be added and mixed into the liquid egg-containing ingredient for the fried egg before heating, and the preferred types and amounts of these ingredients are as described above. More specifically, when cereal flour is used, the amount of flour used is preferably 0.5 to 8 parts by mass, more preferably 1 to 6 parts by mass, per 100 parts by mass of liquid egg, in terms of texture, etc.

[0037] When water is added to the liquid egg-containing ingredient in advance, the amount of water is preferably 5 to 60 parts by mass per 100 parts by mass of liquid egg from the standpoints of appearance, texture, and taste, and 10 to 50 parts by mass is more preferable from the standpoint of achieving a fluffy texture while maintaining the egg flavor.

[0038] When fats and oils are added to the liquid egg-containing raw material before heating, the amount of fats and oils is preferably 1 to 40 parts by mass per 100 parts by mass of liquid egg from the standpoints of appearance, texture, and taste, and 5 to 30 parts by mass is more preferable in terms of preventing separation while achieving a fluffy texture.

[0039] In addition, when the liquid egg-containing raw material contains other ingredients, the other ingredients may be preheated or may be unheated. The proportion of liquid egg in the liquid egg-containing raw material is preferably, for example, 40% by mass or more, because it has excellent egg flavor and coagulation properties, and more preferably 50% by mass or more.

[0040] In the present production method, it is preferable from the standpoint of production efficiency that the amount of liquid egg-containing raw material to be put into the cooking utensil at one time is 50 g or more, and more preferably 100 g or more.

[0041] Taking advantage of its fluffy and natural appearance, the fried egg obtained by the present invention can be used in, for example, fried eggs with crab meat, tomatoes or other vegetables, seafood or meat, rice bowls, etc. EXAMPLES

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0043] [Examples 1 to 5, Comparative Examples 1 and 2] In Examples 1 to 4 and Comparative Examples 1 and 2, a liquid egg-containing raw material was obtained by mixing whole eggs, water, and processed starch (acetylated phosphate-crosslinked waxy starch) from the ingredients in Table 1 using the formulation shown in Table 1 below. In Example 5, a liquid egg-containing raw material was obtained by mixing whole eggs, water, processed starch (acetylated phosphate-crosslinked waxy starch) and crab meat paste from Table 2 using the formulation shown in Table 2 below.

[0044] [Table 1]

[0045] [Table 2]

[0046] Fried eggs were obtained from the liquid egg-containing raw materials of each of the Examples and Comparative Examples as follows. 23.8 g of sesame oil was placed in a frying pan (heating surface radius 18.5 cm), and the frying pan and sesame oil were heated to the temperature shown in Table 3. Then, the liquid egg-containing raw material was added, and the frying pan was heated at that temperature. When the time shown in Table 3 below had elapsed, the egg was peeled off from the inner surface of the frying pan using a spatula. This was repeated to obtain fried eggs. Heating was stopped when the core temperature of the coagulated egg mass rose to 85°C. The core temperature was measured as the temperature at the center of the mass of the above-mentioned preferred size. The heating time is shown in Table 3. The yield of the obtained fried eggs and the volume and mass of each coagulated egg piece constituting the fried egg were measured by the above-mentioned procedure. The volume of the coagulated egg pieces was measured by putting 200 ml of water into a measuring cylinder (capacity 500 ml, inner diameter 50 mm) placed on a balance, putting the coagulated egg pieces into the measuring cylinder, and measuring the increase in volume. The resulting fried eggs were evaluated by 10 trained panelists according to the following evaluation criteria, and the average scores are shown in Table 3. The results are shown in Table 3.

[0047] <Appearance evaluation criteria> 5 points: The coagulated egg pieces are moderately large and have a fluffy appearance suitable for Chinese egg stir-fry. 4 points: The coagulated egg pieces are moderately large and have a slight fluffy texture that is suitable for Chinese egg stir-fry. 3 points: The size of the coagulated egg pieces is somewhat small, but within the acceptable range. 2 points: The coagulated egg pieces are not large enough to create the fluffy texture required for Chinese egg stir-frying, or they are burnt. Score 1: The coagulated egg pieces are not large enough to create the fluffy texture required for Chinese egg stir-frying, and are burnt.

[0048] [Table 3]

Claims

1. Having a plurality of coagulated egg pieces, The volume is 15 cm ３ More than 50cm ３ The total mass of the coagulated egg pieces that are less than 100% is 30% or more and 80% or less of the total mass of all the coagulated egg pieces (excluding fried boiled eggs).

2. The volume is 15 cm ３ The total mass of the coagulated egg pieces that is less than 0% is 0% or more and 60% or less of the total mass of all the coagulated egg pieces, and The volume is 50 cm ３ 2. The scrambled egg method according to claim 1, wherein the total mass of the coagulated egg pieces is 0% or more and 20% or less of the total mass of all the coagulated egg pieces.

3. A multi-piece egg with a volume of 15 cm ３ More than 50cm ３ 3. The scrambled egg method according to claim 1, wherein the total mass of the coagulated egg pieces that is less than 100% is 60% or more and 80% or less of the total mass of all the coagulated egg pieces.

4. A multi-piece egg with a volume of 15 cm ３ More than 50cm ３ The total mass of the coagulated egg pieces that are less than 15 cm3 is 30% or more and 80% or less of the total mass of all the coagulated egg pieces, and the volume is 15 cm3 or less. ３ More than 50cm ３ The scrambled egg method according to any one of claims 1 to 3, wherein the number of coagulated egg pieces less than 1000g is 5 to 20 pieces per 500g of the liquid egg-containing raw material.

5. A method for producing a food product comprising the steps of: A method for producing scrambled eggs, comprising the steps of: a) preparing a scrambled egg by mixing the scrambled egg pieces with a volume of 15 cm3 or more and less than 50 cm3; b) preparing a scrambled egg by mixing the scrambled egg pieces with a volume of 15 cm3 or more and less than 50 cm3; A first step of heating a heating surface of a cooking utensil to 180° C. or more and 250° C. or less, pouring in a liquid egg-containing raw material, and leaving the liquid egg-containing raw material for 5 seconds or more and less than 20 seconds after it comes into contact with the heating surface of the cooking utensil, and then peeling the egg from the heating surface; The method for producing scrambled eggs includes a second step of leaving the peeled egg for 5 seconds or more and less than 20 seconds after it comes into contact with the heating surface, and then peeling the egg from the heating surface, and the second step is performed once or repeatedly a plurality of times.

6. 6. The method for producing scrambled eggs according to claim 5, wherein in the first and second steps, the egg is left for 5 to 12 seconds after contacting the heating surface, and then the egg is peeled off from the heating surface.

7. 7. The method for producing scrambled eggs according to claim 5 or 6, wherein in the first step, the heating surface of the cooking utensil is heated to 200° C. or more and 250° C. or less and the liquid egg-containing raw material is poured in.

8. 8. The method for producing scrambled eggs according to claim 5, wherein heating is performed until the central part of the coagulated egg mass reaches 85° C. or higher and the obtained yield is 88% or higher.

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