Egg based foodstuff resembling french fries and the method of making same

1. A method of making an egg based product comprising:

heating a liquid egg base to a selected temperature such that the liquid egg base coagulates into a solid mass;

forming the solid mass into French fry shaped pieces;

baking the French fry shaped pieces for a selected amount of time in an oven such that the French fry shaped pieces have a crisp exterior with no exterior batter similar to the texture of a baked French fry potato; and

removing the French fry shaped pieces from the oven for consumption or storage.

2. The method of claim 1 and further comprising:

pouring a selected amount of the liquid egg base onto a cooking surface such that the egg base has a selected thickness.

3. The method of claim 1 wherein forming the solid mass into a French fry shape includes:

slicing the solid mass into strips resembling the size and shape of a potato based French fry.

4. The method of claim 1 and wherein the liquid egg base comprises:

a selected amount of a starter egg product; and

a selected amount of water.

5. The method of claim 4 and wherein the selected amount of starter egg product comprises between about 50 weight percent and 85 weight percent of the liquid egg base.

6. The method of claim 4 and wherein the starter egg product comprises whole scrambled eggs.

7. The method of claim 1 and wherein the liquid egg base comprises a selected amount of a cooking oil.

8. The method of claim 1 and wherein the cooking oil comprises up to about 12 weight percent of the liquid egg base.

9. The method of claim 1 and wherein the liquid egg base comprises a selected amount of a water binding carbohydrate.

10. The method of claim 9 and wherein the water binding carbohydrate comprises a starch.

11. The method of claim 1 and wherein the liquid egg base is heated in an oven at a temperature of between about 300° F. and 500° F. for up to about 10 minutes.

12. The method of claim 1 and wherein the coagulated mass is cut and baked at a temperature of between about 300° F. and 500° F.

13. A method of making an egg based product comprising:

heating a liquid egg base to a selected temperature such that the liquid egg base coagulates into a solid mass;

forming the solid mass into French fry shaped pieces;

storing the solid mass in a frozen condition; and

baking the French fry shaped pieces taken from frozen storage such that the French fry shaped pieces have a crisp exterior with no exterior batter on all sides with the texture similar to a baked French fry potato.

14. A baked egg based product in the form of a French fry and is the result of an egg based mixture sufficiently cooked to form a coagulated solid mass subsequently cut into French fry shaped pieces and wherein the French fry shaped pieces have been subsequently baked and have a crisp exterior similar to a baked French fry potato and remain as the solid mass after cutting and baking.

15. The baked egg based product of claim 14 and wherein the egg based mixture comprises coagulated whole eggs.

16. The baked egg based product of claim 14 and wherein the egg based mixture comprises:

a selected amount of an egg component; and

a selected amount of water.

17. The baked egg based product of claim 16 and wherein the egg component comprises more than 65 weight percent of the egg based mixture.

18. The baked egg based product of claim 14 and wherein the egg based mixture further comprises a vegetable oil.

19. The baked egg based product of claim 18 and wherein the vegetable oil comprises up to about 12 weight percent of the egg based mixture.

20. The baked egg based product of claim 14 and wherein the egg based mixture further comprises a water binding carbohydrate or hydrocolloid or both.

21. The baked egg based product of claim 14 wherein the exterior surface has no exterior batter.