SE440177B - PROCEDURE FOR PREPARING A KIT EGGRORA IN A CLOSED CONTAINER AND APPLICATION FOR IMPLEMENTATION OF THE PROCEDURE - Google Patents

Description

780637645 10 15 20 25 V30 35 2 preparation of egg products or egg masses with steam. Thus, U.S. Patent No. 3,113,87 discloses? a process for the treatment of peeled eggs for the purpose of killing pathogenic bacteria. U.S. Pat. No. 2,768,126 discloses a continuous process for preparing a can of packaged puree or egg yolk. U.S. Patent No. 3,958,035 discloses a method of making an omelette-type egg product; where one of the manufacturing steps involves heating the egg mass by injecting steam to a temperature in the range of 70 - 77 ° C.

According to all these patents, the stated method for treating an egg product refers to an application on an industrial scale along a production path or in the form of a continuously flowing slurry. None of the patents discloses a process for producing a substantially conventional egg product of the scrambled egg type, and no one discloses any method or apparatus for batchwise preparation of individual serving portions of an egg product in a closed container and approximately at atmospheric pressure.

There is a desire to be able to offer a method and an apparatus for batch preparation of scrambled eggs in individual serving portions or in relatively small quantities for consumption in restaurants or in the household.

Furthermore, it is desirable to be able to offer an apparatus and method for cooking scrambled eggs with the aid of steam, where the cooking can be carried out in a container closed from the ambient air to prevent the steam, the egg product and any gases evolved from spreading into the surrounding atmosphere, and so on. that when the container is opened at the end of the cooking process, no large amounts of steam or other gases remain in the container and are released into the ambient air.

It is desirable to provide a method for preparing scrambled eggs, in which compressed air is introduced into the interior of the egg mass during cooking, in particular to help to produce a light and porous product.

The present invention provides a method for preparing scrambled eggs. The eggs are cooked extremely quickly (in only about 8 seconds) in a batch placed in a closed container, preferably a batch of between 1 and 8 eggs, suitable for one or more individual portions. The egg batch is boiled evenly into an approximately homogeneous mass of scrambled eggs which has increased volume and is light and "smooth" and pleasant in appearance and taste.

According to the invention, it is intended to boil a relatively small number of raw, shell-free eggs in a batch in a closed container. The raw, shell-free eggs are first placed in the container, they do not need to be stirred in advance. Then, in the preferred embodiment, several jets of steam and air are introduced into the interior of the egg batch at separate, fixed locations, so that the steam is distributed throughout the egg batch and causes agitation and boiling of the eggs.

Simultaneously with the introduction of the meadow and air jets, the container is continuously vented, so that steam, air and other gases, which may develop as a result of the boiling, can flow out and the interior of the container is kept approximately at normal atmospheric pressure. The process can be brought to an end automatically upon reaching a given condition (eg elapsed time, egg temperature or total steam flow), after the egg batch has been thoroughly and homogeneously cooked through.

Jets of steam or of air and steam for batch cooking of scrambled eggs have never been used before, although steam in other contexts has been used for cooking food, which is shown e.g. in U.S. Patents 218 H97, 1,461,653, 1,522,795, 1,524,623, 2,967,773 and 3,700,931.

The apparatus for cooking scrambled eggs proposed according to the invention preferably comprises a supporting apparatus housing, containing a device for supplying compressed air, e.g. a compressor and a tank for receiving the compressed air, a steam generator, e.g. a steam boiler, a condenser, an injection line and an open-mouthed, bowl-shaped container for receiving a batch of shell-free (ie cracked) eggs. The injection line consists of a substantially cylindrical tube, which extends downwards from a part of the apparatus housing. A lid assembly is carried by the apparatus housing and has a downwardly facing sealing surface for sealingly closing the orifice of the container and for holding the container the straightening tube during the cooking of the egg batch. The cylindrical tube has several holes around the injection for discharging several jets of steam and air and is arranged to be placed in the container for discharging these jets inside the egg set, so that the steam and air are dispersed therein, whereby the egg set is stirred and boiled. Preferably, the interior of the container and the holes of the tube are dimensioned and positioned to facilitate the steam and the air to be reflected back through the egg mass and thereby facilitate its complete boiling.

A substantially plate-shaped shield plate is preferably attached to the injection tube above its outlet hole substantially coaxially with the tube. When the container and the lid device are assembled with each other with the tube projecting into the container, the shield plate is located in the upper part of the container, substantially parallel to and below the sealing surface of the lid to prevent egg mass from splashing up and to keep the egg mass in the lower part of the container around the steam and air injection holes.

The lid device preferably has an annular opening which extends from the underside or the downwardly facing sealing lid surface and communicates with the interior of the container, so that the steam, air and other gases can flow out of the container through this opening during boiling.

When the method according to the invention is carried out with the apparatus according to the invention, this takes place completely automatically, so that no manual measures need be taken with the eggs during cooking. Consequently, the scrambled egg can be cooked repeatedly in individual batches with substantially identical and constant density, structure, taste and quality in general.

By means of the method and apparatus according to the present invention, a scrambled egg is produced without the use of any heated plate or cooking surface, e.g. frying pan, which is commonly used for cooking scrambled eggs. Tlllaguíh fi HV scrambled eggs on a grill, frying pan or in a frying pan require the preparation of an egg mass by whisking eggs and this egg mass is placed on a heated surface so that a part of the egg mass 10 15 20 25 30 35 7806376-5 5 at any moment is in contact with the heated surface, while the rest of the egg mass is located above the heating surface and is not in direct contact with it. This results in an uneven boiling of the egg mass and requires a constant manual stirring of it on the heated surface. Scrambled eggs that have been prepared according to the present invention, through the constant stirring and the even heating, become without contact with heated grill surfaces or the like. so homogeneously cooked through that all parts of the egg mass will be cooked to the same and correctly adjusted degree, so that little or nothing or too boiled. in connection with! The invention is described in more detail in the accompanying drawings.

Pig. 1 is a perspective view of the apparatus according to the invention with a part of the wall of the apparatus housing cut away.

Pig. 2 shows the apparatus according to the invention in front view with a part of the wall of the house cut away.

Pig. 3 shows on a larger scale and in partial section the container and the meadow and air injection device in the apparatus according to the invention.

Pig. Fig. 4 shows the injection pipe in end view, seen from the plane 4-4 in Fig. 3.

Pig. 5 is a simplified operating diagram of the apparatus according to the invention.

The process for preparing scrambled eggs intended according to the invention is first described in broad outline. A batch of shell-free raw eggs is first placed in a container. Additives, such as butter, cream, salt and pepper, can also be added. The eggs and additives do not need to be mixed. Steam is then injected into the egg batch in the container to stir and boil the eggs.

Preferably, the apparatus has a steam injection line with several injection holes for emitting jets of steam. In that case, this line is so placed next to the container that the part of the line provided with the injection holes is held in the egg batch zone inside. It is best if the charge is located approximately adjacent to the egg center, geometric, so that the steam jets, when directed through the holes outwardly through the egg set, are scattered therein. Preferably, in addition to the steam, compressed air is injected through the same or other holes to help stir the egg mass and provide aeration of this mass, so that a more airy and porous product is obtained.

While the jets of steam and air are injected into the egg batch, a tight-fitting lid is applied to the upper end of the container to prevent the steam, air and any evolved boiling gases from being released directly into the environment. In addition, while the jets of steam and air are injected into the egg batch, the container is kept constantly vented, preferably to a condenser located elsewhere, to release steam and air from the container, normal atmospheric pressure. Finally, the injection of steam is interrupted so that its interior is kept approximately at and the air jets at reached nv utL given condition, e.g. as after a given time interval, at reaching a given temperature or a certain determined amount of steam, etc., after the egg batch has been evenly boiled into an almost homogeneous scrambled egg, which has expanded volume and is light and "smooth" and pleasant in appearance and taste.

The preferred pressures, temperatures and flows of steam and air depend, among other things, on of the shape and size of the base holder and the injection device or tube.

Fig. 1 shows an apparatus 10 constructed according to the invention for cooking scrambled eggs. The apparatus 10 is preferably designed as a closed, compact, movable unit, comprising a supporting body with a lower apparatus housing 12, a conduit housing 14 placed thereon and a control valve housing 16 projecting cantilevered from the conduit housing 1n. The apparatus 10 is provided with wheels 18. The lower housing 12 has a working surface 20, on which the starting material and tools can be placed. The scrambled egg is prepared in a container 26, which may be releasably connected to a lid or holder device 20. The lid device 20 projects down from the underside of the control valve housing 16 and contains a steam injection line and a steam discharge valve. The lower apparatus housing 12 contains an air compressor 30, which is mounted on the bottom of the lower housing 12, and an air container 3H, which is connected to the air compressor outlet 30 and mounted above it. For the preparation of a relatively small batch of scrambled eggs, it has been found in a practical embodiment of the apparatus according to the invention that an air compressor of about 0.5 hp gives a sufficient air flow, when it is connected to air containers of sufficient space and suitable design. to contain compressed air at an overpressure of between 1 and 2.1kp / cm2. Steam The egg batch is supplied from a steam generator H0 mounted in the housing 12. A steam boiler without circulation can be used and can be filled with water after a certain number of cooking processes (eg at the end of a working day in a restaurant). The boiler should be designed to emit steam at a pressure of 0.7 - 0.9 kp / cm? and in an amount of about 57 ml of water per boiling period (or 57 g of liquid water per boiling period). Suitable steam drying screens can be used.

The container 26 is vented during boiling, so that its interior is kept approximately at atmospheric pressure. In order that steam, air and any evolved boiling gases are to be released directly into the environment at too high temperatures and pressures, a condenser H4 is preferably mounted in the lower housing 12 and arranged to supply the steam, air and boiling gases through a vent line, in which steam cools. and begins to condense. The condenser may consist of a plate provided with cooling fins, against which the steam, air and gases are directed.

The compressor 30, the air tank 30, the steam generator 40 and the condenser 44 can be of any known type. A control panel H9 (Fig.?) may be provided in the lower housing 12 to allow adjustment of the compressor 30, the steam generator 40 and other components separately.

The air container 34, the steam generator 40 and the condenser HU communicate with the container 26 through a conduit 98 in the cover device 28 and suitable pipes or other conduits extending from the lower housing 1. upwards through lcdningshuuel 1H samL through manövervcntílhuuul lh. I lig. 1 7ao631e ~ S 10 15 20 30 35 8 shows an air line_H9 connected to the upper end of the air container 34 and a steam line 52 connected to the upper end of the steam generator 40. A vent line 56 is connected to the cover device 26 and inserted into the side wall of the line housing IH . From there it extends down into the lower housing 12, where it is connected to the capacitor HH.

Suitable pressure reducing and venting devices (not shown) may be provided on the air compressor 30, the air container 34, the steam generator 40 and the condenser Mä.

The container 26 is substantially cup-shaped with an open upper end and has an approximately vertically upwardly directed cylindrical side wall 60, which extends upwards from a downwardly concavely rounded bottom part 62. The batch of eggs or other ingredients 66 is placed in the container 26 and receives it with a bracket 60 indicated lower part. The container side of egg 26 rising side wall or cylindrical wall portion 60 extends a sufficiently long distance over both the bottom portion 62 and the lower portion 68 of the side wall to form a space indicated by staples 70 to allow the egg mass to expand during cooking.

The container 26 is preferably made of stainless steel and has a smooth inner surface, which may be Teflon coated. The outer part of the bottom of the container may be formed into a foot 74. A handle 76 may be suitably mounted on the container 26. Insulating means 78, e.g. of wood, may be attached by means of bolts or rivets 80 to the outside of the container 26 to form a cool gripping surface for the manual handling of the container. The bolts or rivets 80 may be provided with an annular groove 82 for receiving a suitable adhesive or glue 84, whereby the insulating means 78 obtain a fixed connection with the rivets 80.

For boiling between 1 and 8 eggs into scrambled eggs, it has been found that a container with an internal height of between 100 and 200 mm, preferably about 16.5 mm, and with a largest inner diameter of between 75 and 125 mm, preferably about 100 mm, gives excellent results, if the steam injection pipe has the design and the flow meter of the meadow and air supply 10 15 20 25 30 35 vàbëzvà-so 9 meters have the values given below. Preferably, the rounded bottom 62 of the container 26 has an inner radius of about 75 mm. As the container consists of stainless steel, it has been found that a wall thickness of about 1.5 mm is sufficient to give the container the required strength and a total heat capacity, which in combination with the preferred flows of steam and air and the temperatures gives a scrambled egg. of excellent quality.

The container 26 is arranged to be fluidly connected to and held by the lid device 20. For this purpose, the upper end portion of the container is provided with bayonet lock-type locking tongues 85 for engagement with the lid device 28. The lid device 28 comprises a substantially plate-shaped lid 88, which has a downwardly facing lid surface 90 to seal the mouth of the container 26 and to hold the container during the cooking of the egg batch. A flange 92 is arranged around the periphery of the lid surface for locking engagement with the bayonet locking tongues 85.

A sealing ring 94, preferably of elastomeric material and having a main aquadratic cross-section, can be arranged in the flange 92 for liquid-tight closure of the container 26.

An opening 96 is provided in the central part of the lid 88 and communicates with a deaeration chamber 98. The steam, air and boiling gases can be removed through the opening 96 from the interior of the container 26 to the deaeration chamber 98 via the deaeration line 57.

In order to prevent the steam and / or air from being supplied to the injection pipe 110, when the container is not sealingly connected to the lid device 28, a lug 132 is arranged on the outside of the container 26 for adjusting a limit switch 134, which is connected to the operating system. for the meadow and air supply.

Partially within and projecting from the lid device 28, there is a conduit or tube 110 for injecting steam and / or air into the egg set placed in the container 26. The conduit or tube 110 has several outlet holes 11H in its cylindrical wall. The pipe 110 communicates at one end 116 with a conduit 118 which supplies air and steam. 780637647 »10 The other end of the tube 110 has a substantially flat plate-like closing member 120, which is provided with flow holes 122.

It has been found that a good scrambled egg is obtained if the flow holes 114 are arranged in three vertically spaced circular rings around the tube 110. Preferably the holes in each ring are located at an angular distance of 600 around the tube.

The holes in the middle ring are offset 200 circumferentially in one direction relative to the holes in the lower ring, and the heels in the other ring are offset in the same direction 200 circumferentially with respect to the holes in the middle ring, i.e. each hole in the intermediate ring is located on an axial straight line which is offset 200 from a parallel line therethrough through a hole in the upper ring and 200 from another parallel line therethrough through a hole in the lower ring.

Preferably, each hole is circular with a diameter of about 1.6 mm and the tube 110 has an outer diameter of 17 mm. It has been found that in a container of the above-mentioned size and shape a product is obtained, i.e. scrambled eggs, of good quality if the landing or tube 110 reaches a place between 1.5 and 23.5 mm above the bottom part 62 of the container 26. Each hole 11H of the cylindrical side wall of the tube 110 is shown here being arranged on a shaft, which is perpendicular to the longitudinal axis of the tube and radiates therefrom. The holes 114 can also be arranged inclined, e.g. 1s ° down, in make 110 wall.

The orientation and direction of the heel in relation to the inner, downwardly concave bowl surface, which may be partially parabolic or spherical, are such that the meadow and / or gas jets are deflected or reflected by the said surface of the bowl back through the egg mass, so that their stirring and boiling effect is increased.

The number of nozzle holes, the number of hole rings and the distribution and design of the holes in the tube wall can vary, and it is not absolutely necessary that all the holes open into the egg mass. Fig. 3 shows in solid and solid lines 124, 126 the level of the pulp using two and four eggs, respectively. _. ...____.___...______ ~ .__... _. e. 10 15 20 25 30 35 vàósxàsês 11 A screen plate 130 may be provided in the expansion space 70 of the container 26 to prevent the egg mass from splashing above a certain level and thereby retain it in the lower part of the container around the nozzle holes 114 and 122. In addition, the screen prevents the plate 130 the egg mass to splash up against the inner surface 90 of the lid device and out through the opening 96 to the venting chamber 98.

Both the tube 110 and the shield plate 130 are preferably Teflon coated.

To enable rapid disassembly and cleaning of the injection tube 110 and the lid device 28, this tube 110 is mounted in a special manner in the lid device 28.

To provide space for the injection tube 110 and at the same time provide venting space in the chamber 98, this chamber 98 has a substantially cylindrical wall at some distance from the tube 110. An upwardly directed part of the venting chamber 98 terminates with a flange 136, which on the inside has an annular shoulder 138 .

A washer 140 rests on the shoulder 128 and carries a substantially annular gasket 142 with a V-shaped cross section. The gasket 142 consists of an elastic material, e.g. rubber, and is adapted to engage an annular groove 144 in the injection tube 110 near its end 116. The tube 118 has an annular flange 148 which rests on a portion of the top of the gasket 142.

The tube 118, the gasket 142, the washer 140 and the flange 136 are held together by a nut 150 which is screwed onto the externally threaded flange 136. The weight of the tube 110 is carried along the groove 144 by the radial inner portions of the surface of the annular gasket 142. The gasket 142 prevents air and steam from flowing from the tube 188 along the outside of the injection tube 110 to the vent chamber 98. Thus, air and steam from the tube 118 must flow along the inside of the tube 110 and out through the nozzle holes 114 and 122 into the egg mass in the container 26.

When you want to disassemble and clean the injection tube 110, this tube only needs to be pulled down. Due to the elasticity and flexibility of the gasket 142, the tube 110 detaches therefrom and can be pulled out of the lid assembly 28. If one also wants to disassemble the lid assembly 28, the sleeve 150 can be unscrewed from the flange 136 and one located in the vent line 58 ( not shown) coupling is loosened in a similar way. 7806376 '5 10 15 20 25 30 35 12' The function of the device 10 is described in more detail below.

The compressor 30 is connected to the air container 34 for feeding the steam and air mixing line 118 and the injection pipe 110 with compressed air through the line 48 (Fig. 5). A solenoid valve 151 is provided in the conduit 48 to start and shut off the air supply through this conduit. The steam generator 40 communicates through the line 52 with the steam and air mixing line 118 and the injection pipe 110. A solenoid valve 152 is provided in the line 52 for starting and shutting off the steam supply through this line. A filling line 15H and a filling valve 156 are provided to allow the steam generator to be filled with water. The container 26 is vented through the line 56 to the water trap or condenser H4, which can be emptied through drain lines 160 by means of an emptying valve 162.

Preferably, steam and air are let into the container 26 upon the occurrence of a start signal, obtained e.g. by pressing a button 16H (fig. 1 and 2). The supply of steam and air is terminated upon attainment of a given condition, which may be a certain batch temperature, a total flow of steam and / or air, or a given period of time during which the steam and / or air is injected. In the embodiment illustrated in Fig. 5, the supply of steam and air is regulated by means of the valves 152 and 151, which can be opened by actuation of a torque switch button 16U and then switched off by a timer 166.

The valves 151 and 152 are connected to the aforementioned limit switch 134 in such a way that their opening is prevented or, if they are open, that they are connected if the container 26 is not completely sealing, connected to the lid device 28.

A signal lamp 168 may be connected to the signal control operating system when the cooking process is completed. It may be desirable to provide a delay of 10 s after cessation of the steam injection, before the lamp 168 is lit, so that all steam and any evolved boiling gases have time to be vented to the condenser. In the preferred embodiment of the method of preparing scrambled eggs according to the invention, the described apparatus is used to inject steam at a manometer pressure of from 0.0 to 1 kp / cm 2, preferably between 0 , 75 een 0.85 kp / emz, and at a saturation temperature corresponding to this pressure. The steam is injected for a period of between 6 and 12 s, preferably about 8 s. The steam is injected in an almost constant flow, corresponding to about 28 g of water during an injection time of 8 s.

The air is preferably injected for a time of between 3 and 7 seconds, preferably about 5 seconds, and the air injection is started at the same time as the meadow injection. The air is supplied to the air injection tube 110 at a pressure of between 0.35 eeh 1.05 kp / emz, preferably at ee 0.7 kp / emz. The supply of air to the container is preferably kept approximately constant during the entire injection time and corresponds to between U, 5 and 22.5 l of air of normal pressure and temperature during the air injection time. Preferably, the flow is equivalent to about 11 to 13.5 liters of air, measured at normal temperature and pressure, during the air injection time.

The length of the cooking period, ie. the assumed steam injection time of 8 s and the air injection time of 5 s, is practically independent of the number of eggs, as long as this is relatively small, ie between 1 and 8.

It has been found that when steam and air are injected during the time periods just stated, the internal temperature of the egg mass rises to between 88 and 93 DEG C. at the end of the boiling period.

Although the preferred embodiment is described with the indication of steam and air, scrambled eggs can also be prepared with good results using steam alone or using steam together with inert gases other than air.

It is also possible to apply intermittent injection of the steam and / or air, until the desired degree of stirring and boiling has been reached.

Although the preferred embodiment is described as utilizing an injection tube 110 with nozzle or injection holes 11H, which is passed through by a mixture of steam and air, a mixture of steam and air, but that having special nozzles may in some cases be desirable. with an injection pipe, holes connected to a steam supply source and another set of special nozzle holes connected to a source for supplying other gas (eg air). or several different tubes can be inserted into the egg mass.

When using the method and apparatus according to the invention, other foods or ingredients may be added, e.g. salt and butter, to the egg mass. This can be done either before or during the cooking of the egg mass. Instead of adding the additional ingredients to the egg batch before cooking, you can add them through the injection tube during the cooking process.

It has been shown that the scrambled egg container is preheated. For this purpose, the empty container should be best prepared, if the groove 28 is first placed under the lid device 28 and tightly, so that the machine 10 is started and allowed to pass through and the air is injected with it, for a boiling period, during which in the container 26 on the same way as if the container mass for boiling. The hot steam then heats the container 26. contained egg- It is understood that a well-worked and homogeneously cooked scrambled egg can be cooked very quickly, without manual intervention and in a shorter time than with the hitherto applied methods with a frying pan, even faster than with a microwave oven. . If a batch of eggs is boiled for 8 seconds with the method described here according to the invention, the scrambled egg can be "boiled again" for an equally long period, 8 seconds, without being noticeably burnt.

Claims (12)

10 15 20 25 30 35 | 9uuu | v v 7806376-5 PATENTKRAV 15 Process for preparing a batch of scrambled eggs in a closed container, characterized in that (A) a batch of raw, shell-free eggs with yellow unmixed is placed in a container, (B) injecting several jets of steam, possibly in combination with at least one other gas or in addition to separate jets of at least one other gas at different fixed points in the interior of the egg batch continuously during cooking from a source with a constant pressure between 1 and 2.1 kp / cm2, so that the steam is spread throughout the batch, whereby the egg batch is stirred and heated so as to form an evenly cooked, substantially homogeneous scrambled egg with expanded volume, which is light and "smooth" and pleasant in appearance and taste, optionally (C) simultaneously with step B continuously venting the container to let steam out of it, so that the interior of the container is kept when? at atmospheric pressure, and (D) interrupts step B after the egg batch has been evenly cooked through. A method according to claim 1, wherein the container has a cup-shaped, solid bottom part and a side wall projecting therefrom, characterized in that step B is performed by directing at least one or some of the steam jets through the egg set towards the bottom part and some of these jets. reflected back through the egg batch to increase the stirring effect and the cooking speed as much as possible. 3. A method according to claim 1, characterized in that in step A a free space is prepared for the upward expansion of the egg set, and that step B comprises venting the steam from the container through this free space. H. A method according to claim 1, characterized in that in step A (a) a free space above the egg set is prepared to allow its upward expansion, and (b) a screen plate is placed in this free space above the egg set for to prevent egg mass from splashing up and out from the upper surface of the egg set. 2806376-5 10 15 20 25 30 35 16 5. A method according to claim 1, characterized in that in step B the steam jets are introduced from a source with a constant pressure of up to about 2.1 kp / cm2 for about 8 s. The method of claim 1, wherein the egg batch comprises 1 to 8 eggs, characterized by comprising injecting steam into the batch for a period of between 6 and 12 seconds and at an overpressure of about 0.8 kp / cm 2 at saturation temperature and at an almost constant flow corresponding to about 0.057 kg of water during steam injection of that step B time. 7. A method according to claim 1, characterized in that (A) in a substantially bowl-shaped container is placed a batch of raw, shell-free eggs, inducing relative movement between the container and a substantially cylindrical steam pipe, which is provided with several steam spray nozzle holes, so that this tube is located substantially coaxially with the vertical center line of the container and with the nozzle holes located in the egg set, and shuts off the container tightly from the ambient air, (B) injects several steam jets through the nozzle holes fixed on separate places radially outwards from said tube, so that the steam is dispersed in the interior of the egg batch, throughout the egg batch, whereby it is stirred and boiled, (C) simultaneously with step B continuously aerates the container to a condenser to release the steam from the container and keep the container inside approximately at atmospheric pressure, and thereafter (D) interrupts step B at the attainment of a given condition, after the egg batch has been evenly cooked to a substantially homogeneous scrambled eggs with expanded volume. Apparatus for batch cooking of scrambled eggs in containers, characterized by a supporting frame, closed a container with an open upper end and with a lower container part for receiving a batch of raw, shell-free eggs, together with a free lower the container part, for mounting on the upper end of the container and intended to keep the container in an upright position, a tube which extends downwards from a part of the frame and has several nozzle holes for expansion space is arranged above the lid device 10 mounted on the frame Giving several jets of either steam or steam together with at least one other gas, this tube being arranged to be introduced into the container for emitting said jets into the interior of the egg set, so that the steam spreads therein, whereby the egg batch is stirred and boiled, a device for continuous deaeration of the container to release gases from the container and keep the interior of the container approximately at atmospheric pressure, while the egg batch becomes thorough and h evenly cooked to a substantially homogeneous egg mass or scrambled eggs with expanded volume, and a device for interrupting the steam supply when a given condition is reached, after the egg batch has been thoroughly and evenly cooked through. Apparatus according to claim 8, characterized by a shielding device for preventing the egg set from splashing out of the container during the injection of steam therein, the shielding device being located in said free space in the container. 10. Apparatus according to claim 8, characterized in that the device for injecting the steam jets comprises a lid device which is attachable to the open end of the container for air and liquid to close the container during the cooking of the egg batch. Apparatus according to claim 8, characterized in that the container is cup-shaped and has a substantially cylindrical side wall, which extends upwards above the lower container part and delimits the free expansion space, and that the lower container part is concave inside . Apparatus according to claim 9 for batch cooking of scrambled eggs in a closed container, characterized by a supporting frame in the form of an apparatus housing, partly in this housing a device for supplying inert gas under pressure, and partly a device arranged in the housing for supply of steam under pressure, partly an open, shell-shaped container at the top for receiving a batch of shellless eggs, partly a lid-borne lid device with a downwardly facing surface for sealing the container opening and for keeping the container upright below * 1aoe316 ~ Boiling of said egg set, partly a cylindrical tube extending downwards through the lid device and having several nozzle holes for discharging several jets of steam and inert gas, this tube being arranged to be received in the container for dispensing said jets in the interior of said egg set, so that the steam and the inert gas are dispersed within this whole set, whereby this is stirred and boiled, partly a rake placed above the nozzle holes to prevent the egg batch from splashing during injection of steam and inert gas into the container, partly a steam line connecting the steam supply source to the cylindrical pipe, partly an inert gas line connecting the source of inert gas to the steam line, and partly arranged in the inert gas line valve, partly a valve placed in the steam line downstream of the connection between the steam line and the gas line, partly a vent chamber, which is connected to the lid device and partly limited by the downwardly facing lid surface and which surrounds a part of the cylindrical tube, so that the container can be continuously vented to this chamber to release steam from the container and hold its internal cavities. Approximately at atmospheric pressure; steam and inert gas in the attainment of a given state.