JPH0739462A - Pan for cooking fried eggs - Google Patents

Abstract

PURPOSE:To provide a pan for cooking fried eggs, by which the yoke of an egg is positioned in the center, and good fried eggs without burning can be made easily without skill. CONSTITUTION:The pan for cooking fried eggs comprises an outer pan 1 where a water reservoir 16 is formed between an outer wall and an inner wall and an inner pan 2 which has a diameter smaller than that of the outer pan, has a downward circular projection which is inserted in the cylindrical inner wall 15 of the outer pan in the central part of the lower surface, and the upper surface of which is formed like a cone recessed from the peripheral edge toward the center. In thus formed pan, the yoke 6 of an egg dropped in the pan is automatically positioned at the center by its dead load. As a through hole 14 is provided in the central part of the outer pan 1, the center of the inner pan 2 is increased in its temperature than that of the peripheral edge part, and even if heating is continued until the yoke is solidified, the disadvantage that the white in the peripheral part is burned is not caused so as to make fried eggs having good appearance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking pot used for egg dishes generally called fried eggs.

[0002]

2. Description of the Related Art In general, fried eggs are prepared by placing a shallow flat-bottomed pan (101) such as a frying pan as shown in FIG. 4 on a gas stove (102) and heating it to split the eggs on the pan (101). Drop,
Made During cooking, the pan (101) is covered with an appropriate lid (103) in order to heat the egg yolk (104) and egg white (105) of the split egg from the top.

[0003]

[Problems to be Solved by the Invention] When a fried egg is made using a normal flat bottom pot (101) such as a frying pan, the egg yolk (104)
Since the position of is not stable and is likely to fluctuate, the egg yolk of the fried egg that is completed may shift from the center. Even if the position of the egg yolk deviates from the center of the fried egg, it does not hurt the taste or nutrition, but it becomes a so-called bad looking,
The result is an appetite effect.

In addition, since the gas stove (102) generally has strong heat in the peripheral portion and weak heat in the central portion, the pot (10)
Regarding the temperature distribution of 1), the temperature is higher in the peripheral area than in the central area. For this reason, the yolk (104) located in the center of the pot (101)
However, when heated to a desired degree of solidification, the egg white (105) that has spread to the surroundings is heated more than necessary, and there is a problem in particular that the edges are charred.

Conventionally, these problems are usually dealt with by the skill of the cook, but in the case of a young housewife who is an immature cook, it is quite difficult to cook fried eggs well. There are many people.

An object of the present invention is to solve these problems and to provide a fried egg cooking pot capable of producing a good quality fried egg without requiring a high degree of skill.

[0007]

[Means for Solving the Problems] The present invention for achieving the above object is configured as follows.

An outer pot having a water reservoir (16) formed between an outer wall (12) standing on the periphery and a cylindrical inner wall (15) standing around a through hole (14) provided at the center. (1) and a smaller diameter than the outer pot, and has a downwardly facing annular projection (24) to be inserted into the cylindrical inner wall (15) of the outer pot at the center of the lower surface, with the upper surface (23) facing from the periphery to the center. A fried egg cooking pot consisting of a conical inner pot (2) with a concave shape.

It is desirable that the central portion of the lower surface of the inner pot is recessed upward to form a thin central portion of the inner pot.

It is desirable to provide a lid which engages with the upper end of the outer wall of the outer pot and covers the upper surface of the outer pot containing the inner pot.

[0011]

[Operation] When the eggs are chopped on the inner pot (2), the upper surface of the inner pot
The yolk (6) is automatically positioned at the center of the inner pot by its own weight because the (23) is recessed toward the center.
Since the through hole (14) is provided in the center of the outer pot and water is stored outside the hole, the flame at the center of the gas stove directly heats the center of the inner pot. On the other hand, the flame in the peripheral area where the firepower is strong,
The water contained in the water reservoir (16) of the outer pot is heated to a boil, and the generated steam goes to the upper surface of the inner pot through the gap between the outer wall and the inner pot, heating the upper surface of the egg yolk and egg white, and the whole egg. Can be heated almost on average to easily make a good quality fried egg.

[0012]

EXAMPLE FIG. 1 is a cross-sectional view showing a state in which a fried egg cooking pot according to an embodiment of the present invention is used. An inner pot is placed on the upper surface of an outer pot (1).
A lid (3) on which (2) is placed and which engages with the outer pot (1) is attached. A handle (4) is fixed to the outer periphery of the outer pot (1). The outer pot (1) is a disc-shaped bottom plate as shown in FIG.
An outer wall (12) is provided upright on the periphery of (11), and a step (13) with which the lid (3) engages is formed on the inner peripheral side of the upper end of the outer wall (12). A circular through hole (14) is provided at the center of the bottom plate (11), and a cylindrical inner wall (15) is erected on the periphery of the circular through hole (14) and an outer wall (1).
A water reservoir (16) is formed between the water reservoir and (2).

The inner pot (2) is, as shown in FIG. 2, the outer pot (1).
A rim member (22) is projectingly provided on a peripheral edge of a disc-shaped bottom plate (21) having a smaller diameter, and an upper surface of the bottom plate (21) is formed as a downward conical surface which is recessed toward the center. On the lower surface of the bottom plate (21), an annular protrusion (24) concentric with the outer peripheral edge is provided so as to protrude downward. The outer side of the protrusion (24) is set to a size that is fitted and engaged with the inner wall (15) of the outer pot (1). Further, since the recessed portion (25) which is recessed toward the upper surface side is formed at the center of the lower surface of the bottom plate (21), the central portion of the bottom plate (21) is thin.

In use, an appropriate amount of water is poured into the water reservoir (16) of the outer pot (1), and the ridges (24) of the inner pot (2) engage the inner wall (15) of the outer pot (1). The inner pot (2) and the outer pot (1) are positioned and placed in the center.

The outer pot (1) and the inner pot (2) that are stacked are placed on the gas stove (5) as shown in FIG. 1 and ignited, and the inner pot (2)
Chop the eggs on the top of the. The upper surface (23) of the inner pot (2) is formed into a conical surface that is recessed toward the center, and the egg yolk (6) has a higher specific gravity than the egg white (7). Due to its large size, the yolk (6) will automatically fill the inner pan (2) due to its own weight.
Move to the center of.

When the lid (3) is attached and heating is continued, the outer pot
Since the through hole (14) is provided in the center of (1) and the central portion of the bottom plate (21) of the inner pot (2) is thin, the center of the gas stove (5) with a relatively small amount of heat. The central portion of the inner pot (2) is also sufficiently heated by the heating power of the part. Therefore, the egg yolk (6) located in the center of the upper surface of the inner pot (2) is also sufficiently heated and solidified. On the other hand, the egg white (7) having a smaller specific gravity than the egg yolk (6) spreads on the upper surface of the inner pot (2) around the egg yolk (6), and the peripheral portion becomes thin due to the inclination of the upper surface of the inner pot (2).

As described above, the inner pot (2) is heated to the highest temperature in the central portion thereof, and the peripheral portion is also heated to the temperature at which the egg white (7) is solidified by the heat conducted from the central portion. There is. In addition, the water in the water reservoir (16) at the peripheral portion of the outer pot (1) is boiled, and high temperature steam is generated between the outer wall (12) of the outer pot (1) and the inner pot (2). Fill the upper surface of 2) and heat the egg yolk (6) and egg white (7) from the upper surface to promote solidification.

Heating with these inner pots (2) and steam sufficiently solidifies the egg yolk (6) in the central part of the inner pot (2), which has the highest temperature, and the peripheral egg white (7) Since it is also heated at the low temperature peripheral portion, there is no inconvenience that the outer edge of the egg white portion is burnt and turns black.

Here, since the central portion of the inner pot (2) is directly heated, it is possible that the central portion of the egg burns.
Since the upper surface of (2) is conical and the central part is the lowest, part of the steam becomes hot water, which flows under the egg yolk (6) and can prevent direct heating of the egg. Then, the adjustment of the charring of the lower surface, which is important for fried eggs, may be performed after removing the lid (3) and allowing the water vapor to dissipate.

Since the upper surface of the inner pot (2) is conically recessed, the egg yolk (6) is automatically set at the center of the inner pot (2),
Egg white (7) is distributed almost evenly around it, so that you can easily make good-looking fried eggs with egg yolk (6) in the center, and even inexperienced people can make good-quality fried eggs without failure. You can cook yaki.

[0021]

【The invention's effect】

(a) When cooking a fried egg, the egg yolk can be automatically placed at the center to make a fried egg that looks good. (b) The center of the inner pot that heats the egg yolk becomes the hottest,
Since the peripheral portion for heating the egg white is configured to have a temperature lower than that, it is possible to prevent the inconvenience that the outer peripheral edge of the egg white is burnt and turns black even if the egg yolk is heated until it is sufficiently solidified. (c) A water reservoir is provided in the peripheral portion of the outer pot to fill the upper surface of the inner pot with boiling high-temperature steam, and the egg is also heated from the upper surface, so that a good quality fried egg can be quickly obtained. (d) Even with little experience, a good quality fried egg can be easily produced without failure.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a usage state of a fried egg cooking pan according to the present invention.

2 is a cross-sectional view of the inner pot of FIG.

FIG. 3 is a sectional view of an outer pot.

FIG. 4 is a cross-sectional view showing a state where fried eggs are cooked using a normal frying pan.

[Explanation of symbols]

 (1) Outer pan (2) Inner pan (3) Lid (4) Handle (5) Gas stove (6) Egg yolk (7) Egg white (11) Bottom plate (12) Outer wall (13) Step (14) Through hole (15) Inner wall (16) Water reservoir (21) Bottom plate (22) Edge material (23) Top surface (24) Protrusion (25) Recessed part

Claims (3)

[Claims] 1. An outer pot having a water reservoir formed between an outer wall erected on a peripheral edge and a cylindrical inner wall erected around a through hole provided at a center, and a diameter smaller than that of the outer pot and a center of a lower surface. A fried egg cooking pot comprising: a conical inner pot having a downwardly facing annular projection that is fitted into the cylindrical inner wall of the outer pot and having an upper surface recessed from the periphery toward the center. 2. The fried egg cooking pot according to claim 1, wherein the central portion of the lower surface of the inner pot is recessed upward to form a thin central portion of the inner pot. 3. The pan for fried eggs according to claim 1, further comprising a lid which engages with an upper end of an outer wall of the outer pan and covers an upper surface of the outer pan containing the inner pan.