Steam-Injection Scrambled Egg Device for Fat-Free Portioned Cooking
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Solution Overview
Problem
Existing methods for preparing scrambled eggs are time-consuming, lack reproducibility, and often require excessive fat, making them unsuitable for large-scale catering and health-conscious diets, while existing devices either result in uneven cooking or are too slow for commercial use.
Innovation Solution
A device that uses steam to foam egg mixtures, allowing for fully automatic, fat-free preparation of portioned scrambled eggs, with a steam generator, dispenser for spices, and a lance for controlled steam release to create a fluffy, consistent product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If scrambled eggs are cooked in conventional pans with fat, then they prevent sticking and are easy to prepare, but excessive fat is detrimental to health and cholesterol
Solution Approach 1:
The patent introduces steam as an intermediary medium to replace fat in the cooking process. The steam generator produces steam that is injected into the egg mixture, allowing the eggs to cook without direct contact with fat, thus eliminating the harmful fat content while maintaining ease of preparation through the automated steam injection system
Solution Approach 2:
The patent replaces the mechanical stirring and flipping process with an automated steam injection system. The lance with openings distributes steam uniformly throughout the egg mixture, substituting the manual mechanical cooking process with an automated thermal process that eliminates the need for fat as a lubricant
2Productivity
If scrambled eggs are cooked for several people in conventional pans, then they can serve multiple portions, but the process is time-consuming and lacks reproducibility
Solution Approach 1:
The patent segments the cooking process into controlled phases: steam generation, steam injection into portioned egg mixtures, and automated timing. Each portion can be prepared simultaneously in separate containers, allowing multiple servings to be produced quickly and consistently through standardized steam injection parameters
Solution Approach 2:
The patent incorporates a control system that monitors and regulates the steam injection process, ensuring consistent cooking parameters for each portion. The controller manages the steam generator and injection timing to maintain quality consistency across multiple portions, enabling reproducible results for catering use
3Object-affected harmful factors
If a vertical egg cooker is used to prepare scrambled eggs, then they can be cooked without fat, but a vertical density gradient forms and the process is too slow for commercial use
Solution Approach 1:
The patent transitions from vertical steam injection to horizontal/lateral steam injection through the lance design. The lance with multiple openings distributes steam laterally across the egg mixture surface, eliminating the vertical density gradient problem while maintaining fat-free cooking and enabling faster commercial-scale preparation
4Productivity
If beaten eggs are cooked in a microwave, then they cook quickly in just over a minute, but the product is unappealing and too firm
Solution Approach 1:
The patent changes the cooking parameters by using steam injection at controlled temperatures and pressures rather than microwave radiation. The steam temperature, injection pressure, and duration are optimized to produce a fluffy, appealing texture while maintaining quick cooking time suitable for commercial use
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
Enables quick, reproducible, and healthy preparation of fluffy scrambled eggs, suitable for both private and commercial use, with automatic operation and adjustable parameters for consistent results.
Implementation Method 1
An electrically operated steam generator is arranged in the housing for producing steam
Implementation Method 2
at least one lance is provided, which has a nozzle at its end for discharging the steam generated in the steam generator into a container holding the portioned egg mixture
Data Source
Figure 1
AI summary
The invention relates to a device for preparing portioned quantities of scrambled egg or scrambled egg variants without fat by foaming egg mass, in particular fresh eggs, whole eggs or liquid eggs, or ready-made egg mixtures with spices and ingredients, comprising - a housing, - an electric steam generator arranged in the housing, - a connection to a water source or a water tank, said connection being fluidically connected to the steam generator and being arranged within or outside of the housing, - an electric pump which is preferably arranged in the flow path between the water source or the water tank and the steam generator, - preferably a safety valve, - at least one lance which is arranged outside of the housing and comprises an end-face nozzle for discharging the steam generated in the steam generator into a container that contains the portioned egg mass, and - a control/regulating device for a control of the temperature, pressure, and time or for a corresponding regulation.