Development of Ready-to-Eat Product Using Poultry Eggs

Abstract

In the present study, a process for the production of 'ready-to-eat' eggs in gravy has been optimized. Eggs used for the present study were boiled for several temperatures and time combinations by considering the age of the eggs, ease of peeling and edible. loss during peeling. The five days old egg boiled for 8 minutes recorded minimum hardness value of 6.62 N with 2. 5 per cent edible loss and 20 days old eggs boiled for 11 min recorded maximum hardness of 10. 23 N with 0.19 per cent edible loss. Similarly, the weight of edible portion and shells of boiled eggs ranged from 86. 78 to 90. 70 per cent and 8. 91 to 11. 69 per cent, respectively.