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ABSTRACT

Experimental scrambled egg products were prepared with liquid whole eggs or liquid egg whites as the major ingredient. The effects of ingredients, length of cooking time and holding time on the weeping of double boiler cooker products were observed. For both types of products, longer cooking time resulted in products with lower weeping volumes. The presence of yolk greatly reduced the weeping. Most of the weeping occurred within the first 5 min after cooking and reached a maximum between 20 and 30 min of holding. A slight reabsorption of the weeping fluid was observed for some of the products after 40 min of holding. The addition of carboxymethylcellulose either reduced or prevented weeping.