AT520298B1 - Method and device for cooking eggs - Google Patents

Abstract

For cooking eggs, a device (1) is provided which has a container (3) and a lid (7) associated with the container (1), all electrical components such as heating, control, temperature sensors, etc. in the lid (7). are provided. When placing the lid (7) is 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 Method for cooking the eggs (4) by pressing a switch or started automatically.

Description

Description: The invention relates to a device for cooking eggs.

Normal egg cookers evaporate boiling water and the cooking point is determined by the amount of water added and the number of eggs in the egg cooker. The size of the eggs, the temperature and the amount of water to be evaporated are decisive parameters for the cooking of eggs.

It is also known to cook eggs directly in a pot, 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, taking into account the different clotting temperatures of protein on the one hand and egg yolk on the other.

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

[0006] DE 10 2005 032 361 A1 discloses 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 should be decoupled regardless of the duration of the cooking time 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 applied 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 exact 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 is, 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 for cooking / cooking eggs there cannot be easily implemented.

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

[0010] This object is achieved with a device which has the features of claim 1.

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

In contrast to the device known from DE 10 2005 032 361 A1, the eggs in the invention are cooked in a water bath in which they are preferably completely immersed.

The following steps can be used when cooking eggs with the device according to the invention:

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AT 520 298 B1 2019-03-15 Austrian

Patent Office Eggs, whether removed from a refrigerator or stored at room temperature, are heated in a water bath and warmed at "plateau temperature, which is below the clotting temperature of egg yolk, for a time so that the eggs are at the beginning of the process for cooking eggs according to the invention always have the desired and exactly the same starting temperature. The “plateau temperature” can be between 40 and 50 ° C., and in particular 45 ° C.

In a next step, the temperature of the water bath from the "plateau temperature to a temperature between 70 and 80 ° C, in particular to 74 ° C, is increased to coagulate the protein.

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

Subsequently, it is lowered to a temperature between 60 and 70 ° C, in particular to 64 ° C, in order to achieve further cooking to the desired consistency of the egg yolk. 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 example made of silicone, for eggs and a lid, in which in particular the control / display, a heating element, a temperature sensor, a counterpart (“holder) for the inclusion of eggs and a control board for temperature control can be integrated.

[0019] In a preferred embodiment, the device according to the invention allows the handling outlined below:

By pressing the lid of the device, the device opens via a preloaded spring, which in particular strains the intake for the eggs.

Then eggs can be placed on the egg holder. The cover is then pressed down against the spring force.

In the area of the lid, 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 lid against the force of the spring.

When moving the receptacle for the eggs downward, water can flow through the receptacle if small openings are provided in the receptacle.

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

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

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

- The water tank and the receptacle for eggs can also be cleaned in the dishwasher, for example, since no electronics or other moisture-sensitive components are contained in these parts, [0028] - Technology and electronics on the one hand and water tanks on the other hand 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.

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Patent Office 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 water vapor 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.

When using the device for cooking eggs according to the invention, the parameters mentioned below by way of example can be applied and, as indicated in the examples below, proceeded:

Starting point 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, these have an initial temperature of, for example, 22 ° C.

The individual phases of cooking eggs with the device according to the invention can be defined, for example, as follows:

- Plateau phase (heating the egg in the water bath, which has a temperature below the clotting temperature of egg yolk) for 12 to 15 minutes (especially 13 minutes) at a temperature of 45 ° C - Cooking at 74 ° C for a period of 12 to 14 minutes, for example 13 minutes, depending on the desired consistency of the egg yolk - cooling after cooking to 64.5 ° C (for at least 10 minutes) - keeping warm at 55 ° C, where Here the time is not critical, since below the coagulation temperature of protein on the one hand and egg yolk on the other.

The following criteria must be taken into account for the coagulation of protein:

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

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.

The clotting of egg yolk (yolk) takes place at a temperature between 65 and 70 ° C.

Two examples of egg cooking with the device according to the invention are given below:

EXAMPLE 1:

Starting temperature egg: 4 ° C., size M [0046] - plateau phase at 45 ° C. for 12 minutes [0047] - cooking at process temperature 74 ° C. for 13 minutes

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Patent Office - Cooling after cooking to 64.5 ° C (duration 12 minutes) - Egg is now fully cooked and can be kept warm at 55 ° C (time is not critical since the temperature is below both coagulation temperatures)

EXAMPLE 2:

Starting temperature egg: 22 ° C., size L [0051] - plateau phase at 45 ° C. for 12 minutes [0052] - cooking at process temperature 74 ° C. for 14 minutes [0053] - cooling after cooking to 64.8 ° C (duration 17 minutes) - Egg is now fully cooked and can be kept warm at 55 ° C (time is not critical, since the temperature is below both coagulation temperatures). To cool, if from step c) to step d ) is accelerated, 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 will become apparent from the following description of exemplary embodiments with reference to the drawings. It shows:

1 schematically shows a device according to the invention in the open state, [0058] FIG. 2 shows a device according to the invention in an oblique view from above, [0059] FIG. 3 shows an inventive device in an oblique view from below, [0060] FIG. 4 an open device according to the invention in an oblique view from above, [0061] FIG. 5 an inventive device in an exploded state in an oblique view from above, [0062] FIG. 6 a device according to the invention equipped with eggs and [0063] FIG. 7 one Device according to the invention in section.

A device 1 according to the invention comprises, in the basic structure shown in FIG. 1, a container 3 in which a water bath 5 is accommodated, a receptacle 19 for an egg 4 being provided in the container 3. 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 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, when the lid is closed, in a preferred embodiment 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 indicate, for example, the temperature and the time still left 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.

From the cover 7, in which elements are provided for the control and operation of the device 1 according to the invention, a cable 13 leads to 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, an emptying opening 15 is provided, which is a closure

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AT 520 298 B1 2019-03-15 Austrian

Patent office is assigned element (not shown), which can be opened by actuating an actuating element 17 so that the water of the water bath 5 can be emptied from the container 3.

A receptacle 19 is accommodated in the container 3, in which a plurality of trough-like depressions 23, in the exemplary embodiment shown five trough-like depressions 23, are provided. In addition, openings 21 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 downwards against the force of the spring 27 by the shoulder 9 of the cover 7 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 there is a closure 35 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 providing a switch in the form of a reed contact or in the form of a capacitive switch.

If, as shown in Fig. 7, the lid 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 compensates for pressure by entry / exit of air and Steam allowed.

A method for cooking eggs which can be carried out with the device according to the invention in order 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 coagulation 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. These steps can be followed by a warming step for the eggs 4.

[0077] In summary, an embodiment of the invention can be described as follows:

For cooking eggs, 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.

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Patent Office

Claims (20)

claims 1. Device (1) for cooking at least one egg (4) in a water bath (5), 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. 2. Device according to claim 1, 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. 3. Device according to claim 1 or 2, characterized in that a holder (25) for eggs (4) is arranged on the side of the cover (7) facing the container (3). 4. The device according to claim 3, characterized in that trough-like depressions (23) for eggs (4) are provided in the receptacle (19) and in the holder (25). 5. The device according to claim 3 or 4, characterized in that the receptacle (19) and the holder (25) are plate-shaped and made of elastic plastic, in particular silicone. 6. Device according to one of claims 1 to 5, characterized in that in the container (3) arranged receptacle (19) for eggs (4) openings (21) are provided. 7. Device according to one of claims 1 to 6, 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). 8. The device according to claim 7, 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). 9. Device according to one of claims 1 to 8, characterized in that on the side of the cover (7) facing away from the container (3), operating and / or display elements (11) are provided. 10. Device according to one of claims 1 to 9, characterized in that in the bottom of the container (3) an emptying opening (15), which is assigned a closure member, is provided. 11. The device according to claim 10, characterized in that the closure member is associated with an actuating element (17) which is provided in a side wall of the container (3). 12. Device according to one of claims 1 to 11, characterized in that a cable (13) for supplying the heating device with electrical energy starts from the cover (7). 13. Device according to one of claims 1 to 12, 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). 14. Device according to one of claims 1 to 13, characterized in that a device for actively cooling the water bath (5), which preferably has at least one Peltier element, is arranged on the cover (7) of the device (1). 6.10 AT 520 298 B1 2019-03-15 Austrian Patent Office 15. Device according to one of claims 1 to 14, characterized in that between the lid (7) and the container (3) for the water bath (5), preferably with at least one magnet equipped closure (35) is provided. 16. The apparatus according to claim 15, characterized in that in the cover (7) has a switch which responds to the closure (35) and the device. (1) switches on and off, is provided. 17. The apparatus according to claim 16, characterized in that the switch comprises a reed contact. 18. Device according to one of claims 1 to 17, characterized in that a capacitive switch which switches the device (1) on and off is provided in the cover (7). 19. Device according to one of claims 1 to 18, 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. 20. Device according to one of claims 9 to 19, characterized in that the control element (11) is set up to adjust the size of the ice cream to be cooked.