The present process relates to forming of precooked egg patties for future
heating within a microwave oven for consumption as a portion of a food
article. The process involves the initial step of acquisition of liquid
whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening
ingredients (a mix of an acid and a base) to create an egg patty with
improved texture and appearance for use within a breakfast sandwich
following initial cooking. The following ingredients may be added to
further improve the product: non-fat dry milk, modified food starch, gums,
and emulsifiers. The process in summary involves adding to liquid eggs
leavening ingredients or agents and then cooking of the mixed eggs and
leavening ingredients prior to the dissipation of the leavening
ingredients to form an egg patty having improved appearance and a light
and airy texture.
