Microwavable refrigerated scrambled eggs and process
A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.
1. A microwavable, refrigerated scrambled egg composition, comprising:
a) frozen precooked egg portions, at least about 50% by weight of the frozen egg portions being pieces that are at least about ½ inch in one dimension; and
b) a slurry comprising pasteurized liquid egg and pregelatinized modified food starch;
wherein the precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition.
2. The scrambled egg composition of claim 1 , wherein the slurry has a viscosity of from about 2,000 to about 3,500 cps.
3. The scrambled egg composition of claim 1 , wherein the frozen egg portions have a smallest dimension, and at least about 50% by weight of the frozen egg portions being pieces that are at least about ½ inch in the smallest dimension.
4. The scrambled egg composition of claim 1 , wherein the frozen egg portions have a smallest dimension, and least about 50% by weight of the frozen egg portions being pieces that are from about ½ inch to about 1 inch in the smallest dimension.
5. The scrambled egg composition of claim 1 , wherein the frozen egg portions have a smallest dimension, and least about 75% by weight of the frozen egg portions being pieces that are from about ½ inch to about 1 inch in the smallest dimension.
6. The scrambled egg composition of claim 1 , wherein less than about 5% by weight of the frozen precooked egg portions are provided by pieces small enough to pass a #7 screen.
7. The scrambled egg composition of claim 1 , wherein the frozen egg portions are non-uniform in size and shape.
8. The scrambled egg composition of claim 1 , wherein the frozen egg portions are quick frozen.
9. The scrambled egg composition of claim 1 , wherein the pasteurized liquid egg of the slurry is from about 40% to about 95% by weight of the slurry.
10. The scrambled egg composition of claim 1 , wherein the pregelatinized modified food starch is from about 3% to about 15% by weight of the slurry.
11. The scrambled egg composition of claim 1 , wherein the pregelatinized modified food starch is from about 5% to about 10% by weight of the slurry.
12. The scrambled egg composition of claim 1 , wherein the pregelatinized modified food starch is tapioca starch.
13. The scrambled egg composition of claim 1 , wherein the scrambled egg composition is provided in a self-venting microwavable package.
14. The scrambled egg composition of claim 13 , wherein the microwavable package is irregularly shaped, so that the resulting scrambled egg product after cooking is in the form of non-uniform portions.
15. The scrambled egg composition of claim 1 , additionally comprising non-egg food inclusions selected from the group consisting of meat, cheese, and vegetables and mixtures thereof.
16. The scrambled egg composition of claim 15 , wherein the non-egg food inclusions are incorporated in the frozen precooked egg portions.
17. A process for preparing the scrambled egg composition of claim 1 , comprising:
a) providing frozen precooked egg portions at least about 50% by weight of the frozen egg portions being pieces that are at least about ½ inch in one dimension;
b) preparing a slurry comprising pasteurized liquid egg and pregelatinized modified food starch,
c) mixing the precooked egg portions and the slurry together to provide a scrambled egg composition of claim 1 .
18. The process of claim 17 , wherein all slurry components are combined prior to pasteurization.
19. The process of claim 17 , wherein liquid egg is pasteurized prior to mixing with the pregelatinized modified food starch.
20. The process of claim 17 , wherein the scrambled egg composition is deposited in individual portions after mixing the precooked egg portions and the slurry together.
21. The process of claim 17 , wherein the precooked egg portions and the slurry are deposited as two separate streams and packaged together to form the scrambled egg composition.
22. The process of claim 17 , further comprising the step of storing the resulting scrambled egg composition under refrigeration conditions for a period of at least 96 hours prior to cooking.