AT520298A4 - Method and device for cooking eggs - Google Patents

Abstract

A method for cooking eggs to obtain eggs (4) like onsen eggs, comprises a step of heating the eggs (4) in a water bath (5) to a temperature below the coagulation temperature of egg yolk, further raising the temperature of the water bath (5) to the coagulation temperature of egg white and dropping the temperature of the water bath (5) after maintaining the coagulation temperature of egg white to a temperature below the coagulation temperature of egg yolk. These steps may be followed by a holding step of the eggs 4. For carrying out the method according to the invention, a device (1) is provided which has a container (3) and a lid (7) associated with the container (1), all of them electrical components, such as heating, control, temperature sensor, etc. are provided in the cover (7) When the cover (7) is placed, a receptacle (19) for eggs to be cooked (4) together with the eggs (4) against the force of a Spring (27) in the container (3) arranged water bath (5) submerged and the process for cooking the eggs (4) by pressing a switch or started automatically.

Description

The invention relates to a method for cooking at least one egg in a water bath.

The invention also relates to a device with which the method according to the invention for cooking eggs can be carried out.

Normal egg cookers evaporate boiling water and the cooking point is determined by the amount of water added and the number of times

Eggs determined in the egg cooker. The size of the eggs, the temperature and the amount of water to be evaporated are decisive

Parameters for cooking eggs.

It is also known to cook eggs directly in a pot, with the decisive criteria being the size of the eggs and the cooking time.

The problem with cooking eggs is to achieve an egg with the desired degree of hardness, the different ones

Coagulation temperatures of protein on the one hand and egg yolk on the other are to be taken into account.

In conventional methods for cooking eggs, the protein is ideally firm and the egg yolk has a consistency between "liquid and" crumbly hard or "very hard.

DE 10 2005 032 361 A1 discloses a method and a device for cooking eggs. In the known method, a heated gaseous medium, water, steam or air is used to achieve the desired degree of hardness of the eggs.

DE 10 2005 032 361 A1 proposes to achieve the desired degree of hardness solely by selecting the temperature of the gaseous medium, the gaseous medium being used for at least a predetermined minimum time. According to the known method, the degree of hardness

2/25 • · ·· ·· · · · · · ·· ········ ·· • · · · · · · ··· ·> ·· · · · · · • * 9 · · · · · · · ·· ·· ···· ··· · ·· regardless of the duration of the cooking or cooking time, the size of the eggs and the amount of water. According to DE 10 2005 032 361 A1, several operating modes can be used. In a first mode for soft-boiled eggs, a first temperature of 62 to 65 ° C should be applied for at least 5 minutes. In a second mode for hard-boiled eggs, a temperature of 68 to 100 ° C should be used for at least 15 minutes. DE 10 2005 032 361 A1 also proposes a third mode with which medium-hard eggs are to be obtained, a temperature of 66 to 88 ° C. being used for at least 10 minutes.

The problem with the method known from DE 10 2005 032 361 A1 is that a gaseous medium is used which makes precise control of the cooking process difficult, since a gaseous medium is difficult to set to the desired temperature because of its inherent small specific heat, and this temperature is not easy to maintain. In addition, in DE 10 2005 032 361 A1 the actual exposure time of the gaseous medium proposed there (water vapor or air) is left open, so that the method proposed there for cooking / cooking eggs cannot be easily implemented.

The invention has for its object to provide a method and an apparatus of the type mentioned, with which eggs are cooked at a low temperature according to a predetermined program (programmable control or temperature control) so that the protein coagulates and the egg yolk has a soft, waxy consistency experiences.

This object is achieved according to the invention with a method which has the features of claim 1.

To this extent, this object is achieved by the device according to the invention

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is affected, solved with a device having the features of claim 10 directed to the device.

Preferred and advantageous refinements of the method according to the invention and the device according to the invention are the subject of the dependent subclaims.

In contrast to known methods, eggs are not cooked as usual with the method according to the invention, but are cooked using special temperature profiles.

In contrast to the method known from DE 10 2005 032 361 A1, the eggs in the method according to the invention are cooked in a water bath in which they are preferably completely immersed, different temperatures being used in the course of the method according to the invention.

Another advantage of the method according to the invention is that, regardless of the size of the eggs, eggs with the desired degree of hardness of the egg yolk are obtained.

The following steps can be used in the method according to the invention:

Eggs, whether taken from a refrigerator or stored at room temperature, are heated in a water bath and at "plateau temperature below

Egg yolk clotting temperature is warmed for a time so that the eggs always have the desired and exactly the same starting temperature at the beginning of the egg cooking process according to the invention. The “plateau temperature” can be between 40 and 50 ° C., and in particular 45 ° C.

The next step is the temperature of the water bath

4/25 from the "plateau temperature to a temperature between 70 and

80 ° C, especially to 74 ° C, increased to the protein

Bring coagulation.

This denaturing of the protein is carried out in the method according to the invention in particular for a time, namely preferably for 10 to 15 minutes, in particular for 13 minutes. This can prevent the egg yolk from sticking completely, i.e. becoming hard.

Subsequently, the temperature is reduced to between 60 and 70 ° C., in particular to 64 ° C., in order to continue cooking until the egg yolk has the desired consistency. After this step, the temperature to keep the egg warm is further reduced, e.g. to a temperature between 55 and 60 ° C, whereby the consistency of the egg is no longer changed, but is retained.

In a preferred embodiment, the device according to the invention comprises, as essential components, a water container, a receptacle for eggs, for example made of silicone, and a lid, in which in particular the control / display, a heating element, a temperature sensor, a counterpart (“holder) for the receptacle Eggs and a control board for temperature control can be integrated.

In a preferred embodiment, the device according to the invention allows the handling outlined below:

By pressing on the lid of the device, the device opens via a pre-tensioned spring, which particularly stresses the egg holder.

Eggs can then be placed on the egg holder.

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The cover is then pressed down against the spring force.

In the area of the cover, a holder for eggs is provided, which fixes the eggs without exerting pressure on the eggs, since the receptacle for eggs is pressed downward by pressing the cover against the force of the spring.

When the holder for the eggs is moved downwards, water can flow through the holder if there are small openings in the holder.

As soon as the lid has reached the lower end position relative to the container, the cooking process according to the invention is started, preferably automatically.

An indicator or a timer can light up on the lid and indicate the remaining cooking time of the eggs.

In the device according to the invention, it is not necessary for an alarm to sound when the eggs have been fully cooked, since overcooking is excluded in the method according to the invention.

Depending on the embodiment, the advantages of the method and the device according to the invention are as follows:

overcooking of the eggs is not possible, automatic temperature control of the cooking process including a keep-warm function is given, the process according to the invention always gives the same result for eggs with room temperature or refrigerator temperature as the starting temperature, it is possible to preselect the time of eating,

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Salmonella are successfully killed by the defined minimum cooking time at a temperature above 60 ° C, the water container and the holder for eggs can also be cleaned in the dishwasher, for example, since these parts do not contain any electronics or other moisture-sensitive components.

Technology and electronics on the one hand and water tanks on the other are separated.

An advantage of the device according to the invention is that the device for heating, temperature sensor, electronics, display, etc. is integrated in the lid of the device according to the invention, so that the container provided in the device according to the invention mainly serves to create a cooking space.

It is also an advantage of the method according to the invention that the eggs are cooked in a water bath instead of - as is known from DE 10 2005 032 361 A1 - in steam.

In one embodiment, there is the possibility that a gap remains between the upper edge of the container and the cover in the operating state, through which a gap can escape. Alternatively, it can be provided that the lid is fixed with the aid of a closure, for example with the aid of a magnetic closure on the upper edge of the lid. This embodiment allows the device according to the invention to be switched on without a mechanical switch, but with the aid of a reed contact or a capacitive switch. In this embodiment, a defined steam outlet from the device can be provided in the container.

In the method according to the invention, the parameters mentioned below by way of example can be used and, as indicated in the examples below, proceeded:

7/25 ·· ·· • · ·

• ···· ·· • · • ··· • · ·

The starting point for the process according to the invention are, for example, eggs of size S (up to 53 grams, 41.11 mm in diameter), size M (53 to 63 grams, 41.11 to 43.55 mm in diameter) and size L (63 to 73 grams, 43.55 to 45.74 mm diameter) can be used.

When eggs are removed from the refrigerator, they have an initial temperature of, for example, 4 ° C.

If eggs stored at room temperature are used, they have an initial temperature of, for example, 22 ° C.

The individual phases of the method according to the invention can be defined, for example, as follows:

Plateau phase (heating the egg in the water bath, the one

Temperature below the clotting temperature of egg yolk) for 12 to 15 minutes (especially 13 minutes) at a temperature of 45 ° C

Cook at 74 ° C for 12 to 14 minutes, for example 13 minutes, depending on the desired consistency of the egg yolk

Cool after cooking to 64.5 ° C (for at least 10 minutes)

Keep warm at 55 ° C, whereby the time is not critical, since below the clotting temperature of protein on the one hand and egg yolk on the other.

The following criteria must be taken into account when clotting protein:

Egg white (egg white) has an average weight percentage of 58% of a coagulated egg. In the specialist literature, the egg white is a 10% aqueous solution with various globular

8/25 ·· ·· ·· · ···· ·· • ·· ·· ··· · · • · · · · · · ··· • <B · · · ···· • Q · · ···· ·· ·· ···· ··· · ··

Proteins described.

Egg white consists of three main components, the conalbumin, which coagulates from a temperature of 61.5 ° C, the ovalbumin, which only solidifies at 84.5 ° C, and the ovomucoid. Ovalbumin has a 54.0% share in the total protein of the hen's egg and this promotes coagulation when heated. According to the invention, the denaturing of the protein is preferably carried out at 74 ° C. over a period of, for example, 13 or 14 minutes, depending on the size S, M or L.

Egg yolk (yolk) clots at a temperature between 65 and 70 ° C.

Two examples of the method according to the invention are given below:

Example 1:

Initial temperature egg: 4 ° C, size M

Plateau phase at 45 ° C for 12 minutes

Cooking at a process temperature of 74 ° C for 13 minutes, cooling after cooking to 64.5 ° C (12 minutes) Egg is now fully cooked and can be kept warm at 55 ° C (time is not critical, as the temperature is below both coagulation temperatures)

Example 2:

Initial temperature egg: 22 ° C, size L

Plateau phase at 45 ° C for 12 minutes

Cooking at a process temperature of 74 ° C for 14 minutes, cooling after cooking to 64.8 ° C (17 minutes). The egg is now fully cooked and can be kept warm at 55 ° C (time is not critical because of the temperature

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• · · ·· · · • · · ·· • a · ·· • -3 · ·· ·· ·· ···· · below both coagulation temperatures)

In order to accelerate the cooling in the method according to the invention when going from step c) to step d), the device according to the invention can be assigned cooling devices which reduce the water bath in the container of the device according to the invention to the temperature provided for step d). Such cooling devices can be, for example, Peltier elements which are assigned to the lid of the device according to the invention and are operatively connected to the water bath when the lid is in the position of use.

Further details and features of the invention result from the following description of exemplary embodiments with reference to the drawings. It shows:

1 schematically shows an inventive device in the open state,

2 shows a device according to the invention in an oblique view from above,

3 shows a device according to the invention in an oblique view from below,

4 shows an open device according to the invention in an oblique view from above,

5 an apparatus according to the invention in an exploded state, viewed obliquely from above,

Fig. 6 is an egg-loaded device according to the invention and

Fig. 7 shows a device according to the invention in section.

In the basic structure shown in FIG. 1, a device 1 according to the invention comprises a container 3 in which a water bath 5 is accommodated, with a receptacle in the container 3

10/25 * ··· ·· ··· • · · · ·· ·· ·· ·· • · · · · · · • · · · ·: w::. · · «« ·· ···· ··· · for an egg 4 is provided. The device 1 according to the invention further comprises a lid 7 with an attachment 9 which, when the lid 7 is placed on the container, projects into the container 3 and presses the receptacle 19 downward against the force of the spring 27, so that the egg 4 is entirely in the water bath 5 is submerged.

2 and 3 show that in a preferred embodiment, when the lid is closed, there is a gap 29 between the upper edge of the container 3 and the lid 7.

Operating and display elements 11 are provided on the side of the lid 7 facing away from the container 3, the display elements 11 being able to display, for example, the temperature and the time remaining for the cooking of eggs. The size of the egg to be cooked can also be set using the control element in order to adapt the process to the size of the egg.

A cable 13 leads away from the cover 7, in which elements for the control and operation of the device 1 according to the invention are provided, for the power supply.

In particular, a temperature sensor, a heating device and optionally cooling devices in the form of Peltier elements are provided in the extension 9 of the cover 7.

In the bottom of the container 3 there is an emptying opening 15, which is assigned a closure element (not shown) which can be opened by actuating an actuating element 17, so that the water in the water bath 5 can be emptied from the container 3.

A receptacle 19 is received in the container 3, in which a plurality of trough-like depressions 23 are shown

11/25 «· ·· • · · · · ···· ·· • ·

• · • · ······ · «

Embodiment five trough-like depressions 23 are provided. In addition, openings 19 are provided in the receptacle 19 through which the water of the water bath 5 can pass when the receptacle 19 is pressed down against the force of the spring 27 by the attachment 9 when the lid 7 is placed on the container 3, so that the Eggs 4, which sit on the receptacle, are completely immersed in the water bath 5.

In the exemplary embodiment shown, it is provided that the free end of the projection 9 is designed as a polygonal end 33 which engages in an opening which is designed as a polygonal recess 31 in the projection 9.

On the side of the lid 7 facing the container 3, holders 25 for eggs 4 can be provided, which hold them in the correct position for cooking and prevent the eggs 4 from falling over.

It is provided that the brackets 25 only prevent the eggs 4 from tipping over, but do not exert any pressure on the eggs 4 themselves, since the receptacle 19 is pressed down by the attachment 9 of the cover 7 against the force of the spring 27 when the Lid 7 is placed on the container 3 and the device 1 is in the operating position (Fig. 2, 3 and 7).

In the embodiment shown in section in FIG. 7, no gap 29 is provided between the cover 7 and the upper free edge of the container 3 and a closure 35 is provided there, which is designed, for example, as a magnetic closure, for which purpose magnets and counter magnets or ferromagnetic components are provided. This embodiment allows the device 1 to be switched on automatically, for example by a switch in the form of a reed contact or in

12/25 • «····

Form of a capacitive switch is provided.

If, as shown in FIG. 7, the cover 7 sits tightly on the free edge of the container 3, an opening 37 can be provided in the wall of the container 3, which allows pressure equalization by the entry / exit of air and water vapor.

In summary, an embodiment of the invention can be described as follows:

A method of cooking eggs to obtain eggs 4 in the manner of onsen eggs comprises a step of heating the eggs 4 in a water bath 5 to a temperature below the clotting temperature of egg yolk, and further increasing the temperature of the water bath 5 to the clotting temperature of protein and lowering the temperature of the water bath 5 after maintaining the coagulation temperature of protein to a temperature below the coagulation temperature of egg yolk. A step to keep the eggs 4 warm can follow these steps.

To carry out the method according to the invention, a device 1 is provided which has a container 3 and a cover 7 assigned to the container 1, all electrical components, such as heating, control, temperature sensors etc. being provided in the cover 7. When the lid 7 is put on, a receptacle 19 for eggs 4 to be cooked is immersed together with the eggs 4 against the force of a spring 27 in the water bath 5 arranged in the container 3, and the method for cooking the eggs 4 is started by actuating a switch or automatically.

Claims (28)

Claims: 1. A method for cooking at least one egg (4) in a water bath (5), characterized by the following steps: a) heating the egg in the water bath (5), which has a temperature below the clotting temperature of egg yolk, b) raising the temperature of the water bath (5) to the coagulation temperature of protein, c) maintaining the temperature of step b), d) lowering the temperature of the water bath (5) to a temperature below the clotting temperature of egg yolk and e) maintaining the temperature of step d). 2. The method according to claim 1, characterized in that the water bath (5) in step a) has a temperature of 40 to 50 ° C, in particular 45 ° C. 3. The method according to claim 1 or 2, characterized in that the temperature of the water bath (5) in step b) to 70 to 80 ° C, in particular to 74 ° C, is increased. 4. The method according to any one of claims 1 to 3, characterized in that in step c) the temperature is held for 10 to 15 minutes, in particular 13 minutes. 5. The method according to any one of claims 1 to 4, characterized in that the temperature of the water bath (5) in step d) is reduced to 60 to 70 ° C, in particular to 64.8 ° C. 6. The method according to claim 5, characterized in that the temperature by a cooling device associated with the water bath (5), in particular one with at least one 14/25 ·· ··. «• · · · · i4 ^;; :. ·· ·· ·· - ··· · Peltier element equipped cooling device, is actively lowered. 7. The method according to any one of claims 1 to 6, characterized in that the temperature of the water bath (5) in step e) is maintained until the egg yolk has a soft, waxy consistency. 8. The method according to any one of claims 1 to 7, characterized in that the cooked egg (4) is removed after step e) or a step f) is carried out as a warming step of the egg. 9. The method according to claim 8, characterized in that the water bath in step f) is kept as a warming step at a temperature between 55 and 60 ° C. 10. The device (1) for performing the method according to one of claims 1 to 9, characterized by - a container (3) for the water bath (5), - A receptacle (19) for eggs (4) arranged in the container (3), - a lid (7) for the container (3), - A heater for the water bath (5) arranged on the cover (7), - A on the lid (7) and the water bath (5) assigned temperature sensor and by - A time control arranged on the cover (7) and assigned to the heating device. 11. The device according to claim 10, characterized in that the receptacle (19) for eggs (4) in the container (3) against the force of a spring (27) in the water bath (5) can be lowered. 15/25 12. The apparatus of claim 10 or 11, characterized in that a holder (25) for eggs (4) is arranged on the side of the lid (7) facing the container (3). 13. The apparatus according to claim 12, characterized in that trough-like depressions (23) for eggs (4) are provided in the receptacle (19 and in the holder (25). 14. Device according to one of claims 10 to 13, characterized in that the receptacle (19) and the holder (25) are plate-shaped and made of elastic plastic, in particular silicone. 15. Device according to one of claims 10 to 14, characterized in that openings (21) are provided in the receptacle (3) arranged in the container (3) for eggs (4). 16. Device according to one of claims 10 to 15, characterized in that the heating device and the temperature sensor are arranged in a projection (9) projecting from the cover (7) into the container (3). 17. The apparatus according to claim 16, characterized in that the approach (9) with the lid (7) placed on the container (3), the receptacle (19) for eggs (4) and the egg (4) arranged on the receptacle (19) ) submerged in the water bath (5). 18. Device according to one of claims 10 to 17, characterized in that operating and / or display elements (11) are provided on the side of the lid (7) facing away from the container (3). 19. Device according to one of claims 10 to 18, characterized 16/25 • Ί that in the bottom of the container (3) a ·· ·· .. • ::: · 16. ·::. · ·· ·· ···. which is associated with a closure member is provided. 20th Device according to claim 19, characterized in that an actuating element (17), which is provided in a side wall of the container (3), is assigned to the closure member. Device according to one of claims 10 to 20, characterized in that from the cover (7) a cable (13) to Supply of the heating device with electrical energy. 22. Device according to one of claims 10 to 21, characterized in that when the cover (7) is placed on the container (3) between the surface of the cover (7) facing the container (3) and the edge of the container (3), which is assigned to the cover (7), there is a gap (29). 23. Device according to one of claims 10 to 22, characterized in that the device (1) is assigned a device for actively cooling the water bath (5), which preferably has at least one Peltier element. 24. Device according to one of claims 10 to 23, characterized in that between the cover (7) and the container (3) for the water bath (5), preferably with at least one magnet equipped closure (35) is provided. 25. The device according to claim 24, characterized in that in the lid (7) a switch which responds to the closure (35) and which the device (1) on and 17/25 ···· switches off, is provided. 26. The device according to claim 25, characterized in that the switch comprises a reed contact. 27. Device according to one of claims 10 to 24, characterized in that a capacitive switch which switches the device (1) on and off is provided in the cover (7). 28. Device according to one of claims 10 to 27, characterized in that the container (3) for the water bath (5) has an opening (37) for pressure compensation, in particular the entry and exit of water vapor and / or air. 29. Device according to one of claims 18 to 28, characterized in that the control element is set up to adjust the size of the ice cream to be cooked.