Fried Egg Yolk Texture Control via Temperature Parameter Changes
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Solution Overview
Problem
Existing methods fail to produce frozen or refrigerated fried eggs from whole, fresh eggs that maintain the texture, taste, and appearance of freshly fried eggs, as they often result in overcooked yolks or unstructured egg products.
Innovation Solution
Frying whole, fresh eggs in edible fat within a controlled temperature range, followed by rapid cooling and controlled freezing or refrigeration to preserve the liquid yolk and curdled white texture, without separating the egg yolk from the white or adding additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If whole fresh eggs are fried and then frozen or refrigerated, then the eggs can be distributed industrially, but the yolk may become overcooked or gel-like instead of remaining liquid
Solution Approach 1:
The patent applies parameter changes by precisely controlling the frying temperature range (150-170°C) and monitoring the yolk temperature to reach exactly 65-73°C. This specific temperature parameter control prevents overcooking while ensuring the egg is sufficiently cooked, allowing the yolk to remain liquid after freezing or refrigeration rather than becoming gel-like.
Solution Approach 2:
The patent implements feedback control by continuously monitoring the yolk temperature during the frying process. The method specifies that the oven is heated until the inner part of the yolk reaches a specific temperature range (65-73°C), and the support is removed once this temperature is achieved. This feedback mechanism ensures precise control over the cooking process to maintain the desired yolk texture.
2Manufacturing precision
If egg yolk and white are separated and independently manipulated, then the egg structure can be controlled, but the product becomes a simulated egg rather than a real fried egg
Solution Approach 1:
The patent applies segmentation in reverse by keeping the egg components unified rather than separated. The method specifically uses whole fresh eggs that are not cracked or separated, maintaining the natural structure of the egg with yolk and white together. This approach preserves the authenticity of the product as a real fried egg rather than a simulated one, while still allowing control over the final structure through the frying and cooling process.
3Reliability
If the egg is cooked to high temperature to ensure yolk is set, then the yolk becomes compact like boiled egg, but if cooked at lower temperature, the yolk remains liquid and may not be fully cooked
Solution Approach 1:
The patent resolves this contradiction by changing the temperature parameters to a specific range (150-170°C oven temperature resulting in 65-73°C yolk temperature). This intermediate temperature range is high enough to ensure the egg is sufficiently cooked for safety and reliability, but not so high that it overcooks the yolk and makes it compact like a boiled egg. The rapid cooling step after reaching this temperature helps maintain the liquid yolk consistency.
Solution Approach 2:
The patent applies periodic action through the two-stage thermal process: first heating the egg to the precise yolk temperature of 65-73°C to ensure cooking completeness, then rapidly cooling it to lock in the liquid yolk texture. This periodic application of heat and cold allows the egg to reach the necessary cooking temperature while preventing overcooking, maintaining both reliability and desired consistency.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method ensures that frozen or refrigerated eggs retain the characteristics of freshly fried eggs, with a liquid yolk and curdled white, maintaining their texture, taste, and appearance when thawed or unpacked, suitable for industrial and domestic distribution.
Implementation Method 1
The heat necessary for cooking the egg (in this case, for frying it) is transmitted to the egg by the fat, which in turn receives heat from the support
Implementation Method 2
heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 degrees Celsius
Implementation Method 3
cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk from exceeding 73° C.
Implementation Method 4
freezing or refrigerating the cooled fried eggs
Data Source
AI summary
A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs.