GB1579500A

GB1579500A - Cooking of scrambled eggs

Info

Publication number: GB1579500A
Application number: GB23688/78A
Authority: GB
Original assignee: McDonalds Corp
Current assignee: McDonalds Corp
Priority date: 1977-09-22
Filing date: 1978-05-30
Publication date: 1980-11-19
Also published as: FR2403770B1; SE7806376L; AU517778B2; CH638668A5; AU3664678A; JPS5446868A; SE440177B; NL7806144A; CA1109328A; FR2403770A1; DE2837081A1

Abstract

A container (26) is in sealed engagement with a lid member (28). A feed pipe (110) for steam and/or air protrudes into the container (26) and the eggs to be cooked. Flows of steam, with or without compressed air, flow from outlet apertures (114), located at different places, of the feed pipe (110) into the eggs to be cooked. The duration of steam flowing in is 6-12 seconds. During this time, the eggs are stirred, heated and cooked. In the lid member (28) there is a venting line (56). The latter communicates via an annular aperture in the cover plate (88) with the interior of the container (26). The cooking thus takes place under ambient pressure. An impact plate (130) is connected to the feed pipe (110). This prevents splashing during the supply of steam. Provided in the container (26) is a free expansion space (70). In 6-12 seconds, small batches of scrambled eggs can be cooked which are identical to those cooked on a hot plate for a much longer time. <IMAGE>

Description

(54) COOKING OF SCRAMBLED EGGS (71) We, MCDONALD'S CORPORATION, a Corporation organised under the laws of the State of Delaware, United States of America, of 2111 Enco Drive, Oak Brook, Illinois 60521, United States of America, do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following state ment :- This invention generally relates to a method of and apparatus for, high-speed batch cooking of scrambled eggs. The method and apparatus of the present invention are intended generally for use in restaurants wherein it is desired to cook individual servings of scrambled eggs (consisting of from 1 to 8 eggs) in a very short time and without requiring the cook to stir or manipulate the egg mixture continuously.The method and apparatus of the present invention can produce a substantially homogenous scrambled egg product that is uniformly and evenly cooked and that is light, "fluffy", tender and delectable in appearance and flavour.

According to one aspect of the invention a method of cooking scrambled eggs in a containerized batch, comprising the steps of: A. charging a container with a batch of uncooked shelled eggs; and then B. introducing a plurality of jets of steam at spaced stationary locations in the interior of the batch to disperse steam throughout the batch whereby the batch is agitated and heated to produce a uniformly cooked substantially homogenous scrambled egg mass having an expanded volume.

According to another aspect of the invention, apparatus for cooking scrambled eggs in a containerized batch comprises: a support frame; an open-mouthed container having a lower holding portion for receiving a batch of uncooked shelled eggs and having a free space above the lower holding portion to accommodate expansion of the batch; cover means on the frame for engaging the mouth of the container and holding the container in an upright position; conduit means depending from the frame and having a plurality of discharge orifices for supplying a plurality of jets of steam or steam mixed with at least one other gas, the conduit means being adapted to be received within the container for discharging the jets into the interior of the batch to disperse the steam therein whereby the batch is agitated and cooked; and means for continuously venting the container to allow escape of gases from the container to maintain the interior of the container at substantially atmospheric pressure as the batch is being cooked.

By means of the invention, scrambled eggs can be cooked extremely quickly (in about 8 seconds) and in a containerized batch, preferably a batch of from 1 to 8 eggs suitable for one or more individual servings.

In performing the method the selected number of uncooked shelled eggs are first placed within a container. They need not be premixed. Subsequently, in the preferred embodiment, a plurality of jets of steam and air are introduced into the interior of the batch at spaced, stationary locations so that the steam is dispersed throughout the batch, thereby agitating and cooking the eggs.

Simultaneously with the introduction of the jets of steam and air, the container is continuously vented to allow escape of steam, air and other gases that may be generated from cooking, so as to maintain the interior of the container at substantially atmospheric pressure. The process can be automatically terminated in response to a predetermined condition (e.g. elapsed time, egg temperature, or totalized steam flow) when the batch is cooked.

The apparatus preferably comprises a support housing containing a compressed air supply system, such as a compressor and compressed air receiving tank, a steam generator such as a steam boiler, a condenser, an injection conduit and an open-mouthed, cupshaped container for holding the batch of shelled eggs. The injection conduit may be a cylindrical tube projecting downwardly from a portion of the support housing. A cover assembly is supported from the housing and presents a downwardly facing cover surface for sealing engagement with the mouth of the container and for holding the container upright around the injection tube during cooking of the batch of eggs.The cylindrical tube has a plurality of orifices for discharging a plurality of jets of steam and air and is adapted to be received within the container for discharging the jets into the interior of the batch to disperse the steam and air therein, whereby the batch is agitated and cooked.

Preferably, the interior shape of the container and the tube orifices are proportioned and located to promote reflection of the steam and air back through the egg mixture to enhance complete cooking.

A generally disc-shaped baffle plate is preferably secured to the injection tube above the plurality of orifices in generally coaxial alignment with the tube. When the container is engaged with the cover assembly with the tube projecting therein, the baffle plate lies within the upper portion of the container generally parallel to, and below, the cover surface to restrict upward spattering of the egg mixture and to maintain the egg mixture generally in the lower portion of the container about the steam and air injection orifices.

Preferably, the cover assembly has an annular aperture extending from the underside or downwardly facing sealing cover surface, in communication with the interior of the container, for allowing the steam, air and other gases to vent from the container during cooking through that aperture.

The method of the invention when effected by the apparatus of the invention, is completely atutomatic and requires no operator manipulation of the eggs during cooking. As a result, scrambled eggs can be repeatedly made in individual batches of substantially identical and consistent density, texture, flavour and quality.

The method and apparatus of the invention produce a scrambled egg product without the use of a heated surface, such as a pan, which is commonly used in preparation of scrambled eggs. When cooking scrambled eggs using a heated surface, part of the egg mixture is in direct contact with that surface but the remaining portion of the egg mixture is not in direct contact with it. This leads to nonuniform cooking of the egg mixture unless the cook stirs the egg mixture continuously during cooking.

It is believed that scrambled eggs cooked according to the method of the invention, being continuously agitated, uniformly heated and not in contact with a heated surface, become so uniformly cooked that all portions of the scrambled egg product are cooked to the same and proper degree such that very little, if any, of the scrambled egg product is either overcooked or undercooked.

The invention may be performed in various ways, and one embodiment will now be described by way of example with reference to the accompanying drawings, in which: Figure 1 is a perspective view of apparatus embodying the invention with a portion of the housing wall cut away to show internal-components; Figure 2 is a front elevation of the apparatus with a portion of the housing wall cut away to show internal components; Figure 3 is a fragmentary, vertical partial sectional view of the container and steam/air injection tube assembly; Figure 4 is an end view of the injection tube taken along the line 44 of Figure 3; and Figure 5 is a simplified diagram of a control system for the apparatus.

The method of cooking scrambled eggs according to the present invention will first be described in general terms.

A batch of shelled, uncooked eggs is first placed within a container. Additional ingredients, such as butter, cream, salt, and pepper may also be added. The eggs and ingredients need not be mixed. Steam is then injected into the interior of the batch of eggs in the container to aggitate and cook the eggs.

Preferably, a steam injection conduit having a plurality of injection orifices for discharging jets of steam is provided. When that is the case, the conduit is juxtaposed with the container so that the portion of the conduit with the steam injection orifices is submerged within the interior of the batch of eggs.

Ideally, the conduit is placed approximately at the geometric vertical centre line of the container so that when the jets of steam are injected the steam is dispersed substantially uniformly through the batch of eggs. Preferably, compressed air is also injected through the same, or different, orifices with the steam to aid in agitating the egg mixture and to provide aeration of the mixture which results in a fluffier product.

While the jets of steam and air are being injected into the batch of eggs, the container is sealingly engaged adjacent its top with a cover to prevent the steam, air, and any resulting cooking gases from being released directly to the surrounding atmosphere. Also, while the jets of steam and air are being injected into the batch of eggs, the container is continuously vented, preferably to a remotely located condenser, to allow escape of steam and air from the container to maintain the interior volume of the container at substantially atmospheric pressure.The injection of the jets of steam and air is terminated in response to a predetermined condition, such as in response to an elapsed time interval, temperature, or totalized steam flow, when the batch of eggs has been uniformly cooked to a substantially homogenous scrambled egg mass having an expanded volume and which is light and tender and delectable in appearance and flavour.

The preferred pressures, temperatures and flow rates of the steam and air depend on, among other things, the shape and size of the container and of the injection tube.

With reference to Figure 1, there is illustrated a scrambled egg cooking apparatus 10 embodying the invention. The apparatus 10 is a self-contained, compact, mobile unit providing a support frame assembly and comprising a lower housing 12, a conduit housing 14 above the lower housing 12, and a control valve housing 16 cantilevered from the conduit housing 14. The unit is mounted on wheels 18. The lower housing 12 has a top working surface 20 which may serve to hold food items and implements.

The eggs are cooked in a container 26 which is releasably engageable with a cover assembly 28. The cover assembly 28 projects downwardly from the underside of the control valve housing 16 and includes a steam injection conduit and steam vent passage.

The lower housing 12 contains and supports several large components. An air compressor 30 is mounted on the lower floor of housing 12 and an air receiver tank 34 is connected to the output of to the air compressor 30 and is mounted above it. For cooking a small number of eggs, an air compressor of about 1/4 horsepower will provide sufficient air flow when coupled with an air receiver tank of sufficient capacity designed to hold compressed air at a pressure between 15 and 30 psi gauge.

Steam is supplied to the batch of eggs from a steam generator or boiler 40 mounted within the lower housing 12. A non-reicrculating boiler can be used and can be refilled with water after a certain number of cooking cycles (e.g. at the end of a day in a restaurant).

The boiler should be designed to supply the steam at a pressure of 10 to 12 psi gauge and at a rate corresponding to about 2 ounces of water by weight per cooking cycle. Steam dryer baffles may be employed.

The container 26 isventedduringcookingto maintain the interior volume of the container substantially at atmospheric pressure. To avoid exhausting steam, air, and any resulting cooking gases directly into the ambient at mosphere at objectionable temperatures and pressures, a condenser 44 is provided within the lower housing 12 to receive the steam, air and cooking gases through a vent conduit in which the steam cools and begins to condense.

The condenser may simply be a finned plate against which the steam, air and gases are directed.

The air compressor 30, the air receiver tank 34, the steam generator 40 and the condenser 44 may be of any suitable conventional design and construction.

A control panel 4A (Figure 2) is mounted within the lower housing 12 to provide individual control over the compressor 30, the steam generator 40 and other components.

The air receiver tank 34, the steam generator 40, and the condenser 44 all communicate with the container 26 through a conduit 98 in the cover assembly 28 via suitable pipes or conduits which pass from the lower housing 12, up the conduit housing 14 and through the control valve housing 16. In Figure 1, the air supply conduit 48 is shown connected to the top of the air tank 34 and the steam supply conduit 52 is shown connected to the top of the steam generator 40. A vent conduit 56 is connected to the cover assembly 28 and enters the front of the conduit housing 14.

From there it passes to the lower housing 12 where it is connected to the condenser 44.

Suitable conventional pressure relief mechanisms and vents (not illustrated) may be provided on the air compressor 30, the air receiver tank 34, the steam generator 40, and the condenser 44.

The container 26 (see Figure 3) is generally cup-shaped and open-mouthed and has a substantially upright vertical, cylindrical wall portion 60 rising from a concave rounded bottom portion 62 which may be of partspherical or paraboloidal shape. The batch 66 of eggs or of eggs plus other ingredients is placed in the container 26 and occupies a lower holding portion, indicated by the bracket 68. The sidewall portion 60 extends a sufficient distance above both the bottom portion 62 and the lower holding portion 68 to provide a free space, indicated by the bracket 70, for expansion of the batch of eggs during cooking.

The container 26 is preferably made of stainless steel and has a smooth interior surface which may be coated with polytetrafluoroethylene. The exterior of the bottom of the container is formed as a base or pedestal 74. A handle 76 is secured to the container 26 by suitable means. Insulating members 78, e.g. of wood, are secured by studs 80 to the exterior of the container 26 to provide a cool gripping surface. The studs 80 may have an annular groove 82 for receiving an adhesive 84 which secures the insulating members 78 to the studs 80.

For cooking between 1 and 8 eggs, it has been found that a container with an interior height of between 4 and 8 inches, preferably about 6-5 inches, and having a maximum inside diameter at the mouth of between 3 and 5 inches, preferably about 3 875 inches, will yield excellent results with the injection tube having a design and with the steam and air flow rates and temperatures mentioned below.

Preferably, the rounded bottom 62 of the container has an inside radius of about 1-5 inches. It has been found that when stainless steel is used as a container material, a wall thickness of about 0 06 inch is sufficient to provide the requisite structural integrity and an overall heat sink capacity which, when combined with the preferred steam and air flow rates and temperatures, yields an excellent scrambled egg product.

The container 26 is adapted for sealingly engaging, and being held by, the cover assembly 28. To this end, the top of the container terminates in bayonet-type lugs 85 for interlocking with the cover assembly 28.

The cover assembly 28 has a generally discshaped cover 88 which presents a downwardly facing cover surface 90 for sealingly engaging and interlocking the mouth of the container 26 and for holding the container upright during cooking of the batch of eggs. A flange 92 is provided at the periphery of the cover surface 90 for matingly engaging the bayonet lugs 85.

A sealing ring 94, preferably one made from an elastomeric material and having a generally square cross-section, may be provided in the flange 92 to ensure liquid-tight sealing.

An aperture 96 is provided in the centre of the cover 88 and communicates with a vent chamber 98. The steam, air and cooking gases are exhausted through the aperture 96 from the inside of the container 26 into the vent chamber 98 and thence via the vent conduit 56.

To prevent the steam and/or air from being supplied to the injection tube 110 whenever the container is not sealingly engaged with the cover assembly 28, a lug 132 is provided on the exterior of container 26 to engage a limit switch 134, (see Figures 1 and 5). The limit switch 134 is interconnected with the control system for the steam and air supply.

Located partially within, and projecting downwardly from, the cover assembly 28 is a tube 110 for injecting steam and/or air into the interior of the batch of eggs within the container 26. The tube 110 has a plurality of discharge orifices 114 in its cylindrical wall.

The tube 110 is in communication at its upper end 116 with a conduit 118 which supplies air and steam. The tube 110 has at its lower end a generally flat, disc-like closure member 120 defining a plurality of orifices 122.

It has been found that a good scrambled egg product is produced when the orifices 114 are located in three vertically spaced-apart circumferential rows about the tube 110.

Preferably, the orifices in each row are located at 60 spacings around the tube. The orifices in the middle row are displaced in one direction 20 circumferentially from the orifices in the bottom row and the orifices in the top row are displaced in the same direction 20 circumferentially from the orifices in the middle row.

Preferably, each orifice 114 is circular and has a diameter of about 0-0625 inch and the tube 110 has an outside diameter of 0-675 inch. For use with a container of the size and shape previously described, it has been found that a good scrambled egg product is obtained when the tube 110 extends to within a distance of between 0 06 inch and 1-0 inch above the bottom portion 62 of the container 26. Each orifice 114 in the cylindrical wall of the tube 110 is illustrated as being aligned about an axis which is perpendicular to, and radiates out from, the central longitudinal axis of the tube. If desired, the orifices 114 may be angled, e.g. downwardly at about 15 , within the wall of the tube 110.

The orientation and direction of the orifices with respect to the rounded interior cup surface such that the steam and/or jets will be redirected or reflected by the cup surface back through the egg mass to maximise their agitating and cooking effect.

The number of orifices, the number of rows of orifices and the array of configuration of the orifices of the tube may be varied and it is not essential that all orifices be disposed within the egg mixture. In Figure 3, the dashed and solid lines 124 and 126, respectively, illustrate the relative surface heights of batches of two and four eggs.

A baffle plate 130 may be provided within the container 26 in the expansion space 70 to prevent the egg mixture from spattering upwardly above a certain height and thereby maintain the egg mixture in the lower portion of the container surrounding the orifices 114 and 122. Further, the baffle plate 130 prevents the egg mixture from spattering upwardly against inner cover surface 90 and out through the aperture 96 into the vent chamber 98.

Both the tube 110 and the baffle plate 130 are preferably coated with polytetrafluorethylene.

To facilitate rapid dismantling for cleaning of the injection tube 110 and the cover assembly 28, the injection tube 110 has only one point of attachment to the cover assembly 28.

To accommodate the injection tube 110 and provide venting space, the vent chamber 98 has a generally cylindrical wall spaced away from the tube 110. An upwardly extending portion of the vent chamber 98 terminates in a flange 136 having an annular shoulder 138 on the interior thereof. A washer 140 is disposed on the shoulder 138 and supports an annular gasket 142 of shallow V-shaped crosssection. The gasket 142 is made of resilient material, such as rubber, and is adapted to engage an annular groove 144 in the injection tube 110 near its upper end 116. A steam and air mixing conduit 118 has an annular flange 148 which engages a portion of the upper surface of the gasket 142. The conduit 118, the gasket 142, the washer 140 and the flange 136 are all secured together by a rotatable sleeve 150 which is threadingly engaged with the exterior of the flange 136.The weight of the injection tube 110 is borne along the groove 144 by the inner portion of the annular gasket 142. The gasket 142 prevents air and steam from passing from the conduit 118 along the outside of the injection tube 110 into the vent chamber 98. Thus, air and steam within the conduit 118 must flow inside the injection tube 110 and out through the orifices 114 and 122 into the batch of eggs 66.

When it is desired to remove and clean the injection tube 110, the injection tube 110 need merely be pulled downwardly. Owing to the flexibility of the gasket 142, the tube 110 becomes disengaged therefrom and can be fully withdrawn from the cover assembly 28.

If it is desired to remove the cover assembly 28 also, the sleeve 150 can be unscrewed from the flange 136 and a connection in the vent conduit 56 (not shown) can be similarly released.

The operation of the apparatus 10 will now be described. The compressor 30 delivers compressed air to the tank 34 for supplying the steam and air mixing conduit 118 and the injection tube 110 with compressed air through the conduit 48. Referring to Figure 5, an electric solenoid operated valve 151 is provided in the conduit 48 to admit or terminate the flow of air through the conduit 48.

The steam generator 40 is connected via the conduit 52 to the steam and air mixing conduit 118 and the injection tube 110. An electric solenoid operated valve 152 is provided in the conduit 52 to admit or terminate the flow of steam through the conduit. A fill line 154 and a fill valve 156 are provided to allow replenishment of the water supply in the steam generator. The container 26 is vented through the conduit 56 to the condenser 44 which may be drained through a drain line 160 controlled by a drain valve 162.

In this embodiment steam and air are admitted to the container 26 by an initiating signal, namely by the operator pushing a momentary contact push button 164. The flow of steam and air is terminated in response to a predetermined condition which may be a sensed batch temperature, a totalized flow of steam and/or air, or as in this embodiment, a predetermined time interval during which the steam and/or air is injected. As illustrated in Figure 5, the flows of steam and air are controlled by the valves 152 and 151 which are opened by actuation of the push button 164 and which are subsequently closed by a timer 166.

The valves 151 and 152 are interconnected with the previously described limit switch 134 to prevent their being opened, or, if open, to close them, when the container 26 is not properly sealingly engaged with the cover assembly 28.

A lamp 168 is provided in the control system to indicate that the cooking cycle is completed. It may be desirable to provide a 10-second time delay after the termination of the steam injection before the light 168 is energized to ensure that all steam and any resulting cooking gases have been vented to the condenser.

In a preferred embodiment of the method of cooking scrambled eggs according to the invention, the above described apparatus is used to inject at a pressure of from 6 to 14 pounds per square inch gauge, preferably between 11 and 12 pounds per square inch gauge, at a saturation temperature corresponding to the pressure. The steam is injected for a period of between 6 and 12 seconds, preferably for about 8 seconds. The steam is injected at a substantially constant rate of flow corresponding to about two ounces of water over the duration of the 8 second steam injection period.

The air is preferably injected for a period of between 3 and 7 seconds, preferably about 5 seconds, the air injection period commencing with the commencement of the steam injection period. The air is supplied to the injection tube 110 at a pressure between 5 and 15 pounds per square inch gauge, preferably at about 10 pounds per square inch gauge. The rate of flow of air into the container is preferably substantially constant over the injection period and corresponds to between 1 and 5, preferably 2-5 to 3, U.S. gallons of air, measured at standard temperature and pressure, over the duration of the air injection period.

The cycle cooking time, that is the preferred steam injection time of 8 seconds and the air injection time of 5 seconds, is substantially independent of the number of eggs for a relatively small number of one to eight eggs being cooked.

It has been found that when the steam and air is injected for the time period described above, the interior temperature of the scrambled egg mass raised to between about 1900 and about 200"F at the termination of the cooking cycle.

Though the preferred embodiment has been described with reference to the use of steam and air, scrambled eggs can be effectively made by the use of steam alone or by the use of steam with other inert gases.

It is also possible that the steam and/or air may be injected intermittently until the desired degree of agitation and cooking has been achieved.

Though the preferred embodiment is described as using an injection tube 110 having orifices 114 through which a mixture of steam and air pass, it may be desirable, in some instances, to provide an injection tube having separate orifices connected to a steam supply and another set of separate orifices connected to another gas supply (such as air), or, a plurality of separate tubes may be inserted into the egg mixture.

It is possible with the method and apparatus of the present invention to add other food items or ingredients, such as salt and butter to the scrambled egg mixture. This can be done either before the egg mixture is cooked, or during the cooking, e.g. through the injection tube.

It has been found that the scrambled eggs are best produced when the container is preheated. To this end, it is preferred that the empty container 26 first be positioned under the cover assembly 28 and sealingly engaged in place and that the apparatus be actuated to execute a cook cycle wherein the steam and air is injected into the container 26 as if scrambled eggs were being cooked. The hot steam preheats the container.

By use of the method and apparatus, uniformly cooked scrambled eggs can be produced very rapidly, without operator attention and in less time than can be achieved with the conventional methods and even faster than can be done by microwave. It has been found that if a batch of eggs is cooked for 8 seconds by the method of the invention as described above, the scrambled eggs can be "recooked" under the same 8 second cycle with no noticeable burning.

WHAT WE CLAIM IS: 1. A method of cooking scrambled eggs in a containerized batch, comprising the steps of: A. charging a container with a batch of uncooked shelled eggs; and then B. introducing a plurality of jets of steam at spaced stationary locations in the interior of the batch to disperse steam throughout the batch whereby the batch is agitated and heated to produce a uniformly cooked substantially homogenous scrambled egg mess having an expanded volume.

2. A method as claimed in Claim 1, including the further steps of C. simultaneously with step B, continuously venting the container to allow escape of steam from the container to maintain the interior of the container at substantially atmospheric pressure; and then D. terminating step B in response to a predetermined condition when the batch is cooked.

3. A method as claimed in Claim 1 or Claim 2 in which the container has a concave bottom wall portion and an upright sidewall portion and in which step B includes directing at least some of the jets through the batch toward the bottom portion so that some of the jets are reflected back through the batch to increase the agitation.

4. A method as claimed in any of the preceding Claims in which step A includes leaving a free space in the container above the batch to accommodate expansion of the batch, and in which step B includes venting steam from the container through this free space.

5. A method as claimed in Claim 4 in which step A includes providing a baffle plate in the free space above the batch to restrict upward spattering of the eggs being cooked.

6. A method as claimed in any of the preceding Claims in which step B comprises introducing a plurality of jets of steam mixed with at least one other gas.

7. A method as claimed in any of Claims 1 to 5 in which step B comprises introducing a plurality of separate jets of steam and jets of at least one other gas.

8. A method as claimed in any of the preceding Claims in which step B includes introducing the jets of steam from a constant pressure source of up to 15 pounds per square inch gauge for up to 8 seconds.

9. A method as claimed in any of the preceding Claims in which the batch comprises from 1 to 8 eggs and in which step B includes introducing the steam into the batch for a period of between 6 to 12 seconds at about 12 pounds per square inch gauge at saturation temperature and at a substantially constant flow rate corresponding to about 2 ounces of water by weight over the duration of the steam introduction period.

10. A method of cooking scrambled eggs in a containerized batch, comprising the steps of: A. charging a generally cup-shaped container with a batch of uncooked shelled eggs; B. effecting relative movement between the container and a generally cylindrical steam conduit having a plurality of steam jet orifices to locate the conduit generally coaxially with the vertical centre line of the container and with the orifice within the batch; C. sealing the container from the ambient atmosphere; D. introducing a plurality ofjets of steam from the orifices at spaced stationary locations in the interior of the batch radiating generally outwardly from the conduit to disperse the steam throughout the batch whereby the batch is agitated and cooked; ; E. simultaneously with step D, continuously venting the container to a condenser to allow escape of steam from the container to maintain the interior of the container at substantially atmospheric pressure; and then F. terminating step D in response to a predetermined condition when the batch is uniformly cooked to a substantially homo

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. orifices 114 through which a mixture of steam and air pass, it may be desirable, in some instances, to provide an injection tube having separate orifices connected to a steam supply and another set of separate orifices connected to another gas supply (such as air), or, a plurality of separate tubes may be inserted into the egg mixture. It is possible with the method and apparatus of the present invention to add other food items or ingredients, such as salt and butter to the scrambled egg mixture. This can be done either before the egg mixture is cooked, or during the cooking, e.g. through the injection tube. It has been found that the scrambled eggs are best produced when the container is preheated. To this end, it is preferred that the empty container 26 first be positioned under the cover assembly 28 and sealingly engaged in place and that the apparatus be actuated to execute a cook cycle wherein the steam and air is injected into the container 26 as if scrambled eggs were being cooked. The hot steam preheats the container. By use of the method and apparatus, uniformly cooked scrambled eggs can be produced very rapidly, without operator attention and in less time than can be achieved with the conventional methods and even faster than can be done by microwave. It has been found that if a batch of eggs is cooked for 8 seconds by the method of the invention as described above, the scrambled eggs can be "recooked" under the same 8 second cycle with no noticeable burning. WHAT WE CLAIM IS:

1. A method of cooking scrambled eggs in a containerized batch, comprising the steps of: A. charging a container with a batch of uncooked shelled eggs; and then B. introducing a plurality of jets of steam at spaced stationary locations in the interior of the batch to disperse steam throughout the batch whereby the batch is agitated and heated to produce a uniformly cooked substantially homogenous scrambled egg mess having an expanded volume.

10. A method of cooking scrambled eggs in a containerized batch, comprising the steps of: A. charging a generally cup-shaped container with a batch of uncooked shelled eggs; B. effecting relative movement between the container and a generally cylindrical steam conduit having a plurality of steam jet orifices to locate the conduit generally coaxially with the vertical centre line of the container and with the orifice within the batch; C. sealing the container from the ambient atmosphere; D. introducing a plurality ofjets of steam from the orifices at spaced stationary locations in the interior of the batch radiating generally outwardly from the conduit to disperse the steam throughout the batch whereby the batch is agitated and cooked;; E. simultaneously with step D, continuously venting the container to a condenser to allow escape of steam from the container to maintain the interior of the container at substantially atmospheric pressure; and then F. terminating step D in response to a predetermined condition when the batch is uniformly cooked to a substantially homo

genous scrambled egg mass having an expanded volume.

11. A method of cooking scrambled eggs in a containerized batch, substantially as described with reference to the accompanying drawings.

12. A batch of scrambled eggs cooked by a method as claimed in any of the preceding Claims.

13. Apparatus for cooking scrambled eggs in a containerized batch, comprising: a support frame; an open-mouthed container having a lower holding portion for receiving a batch of uncooked shelled eggs and having a free space above the lower holding portion to accommodate expansion of the batch; cover means on the frame for engaging the mouth of the container and holding the container in an upright position; conduit means depending from the frame and having a plurality of discharge orifices for supplying a plurality of jets of steam or steam mixed with at least one other gas, the conduit means being adapted to be received within the container for discharging the jets into the interior of the batch to disperse the steam therein whereby the batch is agitated and cooked; and means for continuously venting the container to allow escape of gases from the container to maintain the interior of the container at substantially atmospheric pressure as the batch is being cooked.

14. Apparatus as claimed in Claim 13 including means for terminating the flow of steam in response to a predetermined condition when the batch is cooked.

15. Apparatus as claimed in Claim 13 or Claim 14 including baffle means for restricting upward spattering of eggs during introduction of steam into the container, the baffle means being adapted to be received in the free space of the container.

16. Apparatus as claimed in any of Claims 13 to 15 in which the cover means is adapted to engage and seal the mouth of the container, and the conduit means passes through the cover means.

17. Apparatus as claimed in any of Claims 13 to 16 in which the container is generally cup-shaped and has a substantially cylindrical wall portion extending above the lower holding portion and defining the free space, and wherein the lower holding portion is of rounded concave internal shape.

18. Apparatus for cooking scrambled eggs in a containerized batch, comprising; a support housing; means in the housing for supplying compressed inert gas; means in the housing for supplying pressurized steam; an open-mouthed cup-shaped container for holding a batch of shelled eggs; a cover assembly supported from the housing and presenting a downwardly facing cover surface for sealing engagement with the mouth of the container and holding the container upright during cooking of the batch; a cylindrical tube projecting downwardly through the cover assembly and having a plurality of discharge orifices for discharging a plurality of jets of steam and air, the tube being adapted to be received within the container for discharging the jets into the interior of the batch to disperse steam and air through out the batch whereby the batch is agitated and cooked;; a baffle plate above the discharge orifices for restricting upward spattering of eggs during the introduction of steam and air into the container; a steam supply conduit connecting the means for supplying steam to the cylindrical tube; a gas supply conduit connecting the means for supplying compressed gas to the steam supply conduit; a valve located in the gas supply conduit; a valve located in the steam supply conduit downstream of the connection between the steam supply conduit and the pressurized gas supply conduit; a vent chamber connected with the cover assembly and communicating with the downwardly facing cover surface, the vent chamber surrounding a portion of the cylindrical tube whereby the container can be continuously vented into the chamber to allow escape of steam from the container for maintaining the interior of the container at substantially atmospheric pressure; and control means for actuating the steam and gas supply conduit valves to admit the flow of steam and gas to the tube and subsequently to terminate the flow of steam and gas in response to a predetermined condition when the batch is uniformly cooked to a substantially homogenous scrambled egg mass having an expanded volume.

19. Apparatus for cooking scrambled eggs in a containerized batch, substantially as described with reference to the accompanying drawings.