FOOD PRODUCT INCLUDING FULLY OR PARTIALLY COOKED EGG
A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.
1 . A method of making a food product that comprises an at least partially cooked egg layer and an edible, grain-based solid substrate, said method comprising:
a) introducing from about 1.5 to about 3 ounces of a flowable egg-containing composition to a primary surface of said edible solid substrate, wherein the thickness of said flowable egg-containing composition is from about 0.3 to about 0.5 inches, said edible solid substrate being amenable to being handheld,
b) allowing said flowable egg-containing composition to soak or wick beyond the topmost layer of said primary surface of said edible solid substrate so as to provide a food product precursor, and
c) heating said food product precursor so as to convert said flowable egg-containing composition to said at least partially cooked egg layer, which is integrally connected with and bound to said substrate,
thereby providing said food product.
2 . The method of claim 1 further comprising repeating steps (a), (b) and (c) so as to provide a second food product and introducing said second food product to said food product so as to provide a sandwich construction.
3 . The method of claim 1 wherein, at the time of being introduced to said primary surface of said edible solid substrate, said flowable egg-containing composition is at a temperature of from about 90° to about 150° F.
4 . The method of claim 3 wherein said flowable egg-containing composition has had its temperature elevated via exposure to a kettle heater, convection, conduction, microwaving, tube heating, RF or induction heating.
5 . The method of claim 1 wherein said flowable egg-containing composition comprises one or more solid additives.
6 . The method of claim 1 wherein said primary surface of said edible solid substrate comprises macroscopic roughness.
7 . The method of claim 6 wherein said edible solid substrate is a portion of a bagel.
8 . The method of claim 6 wherein said edible solid substrate is a portion of an English muffin.
9 . The method of claim 1 wherein said primary surface of said edible solid substrate comprises microscopic roughness.
10 . The method of claim 9 wherein said edible solid substrate is a tortilla.
11 . The method of claim 1 further comprising packaging said food product and then cooling the resulting packaged food product.
12 . The method of claim 1 wherein said heating step involves raising the internal temperature of said at least partially cooked egg layer to at least 165° F., thereby providing a fully cooked egg layer.