JP7653278B2 - Fried eggs and their manufacturing method - Google Patents

Description

The present invention relates to fried eggs and a method for producing the same.

Traditionally, fried eggs have been made by stir-frying eggs with ingredients such as crab and egg, vegetables, meat, and seafood, and are popular for their fluffy appearance, and are used as prepared foods in convenience stores and supermarkets.

Several techniques for frying eggs have been reported so far. Patent Document 1 describes a cooking method for eggs in which superheated steam is directly sprayed onto the eggs while they are being stirred to produce scrambled eggs or fried eggs. Patent Document 2 describes a method for producing fried eggs for frozen food in which a specified amount of oil is placed in a pan, heated to a specified temperature, and then stirred to mix the oil and liquid egg.

JP 2002-58453 A JP 2016-192956 A

In recent years, diversifying consumer needs have led to a demand for a softer, more natural appearance in fried eggs, such as crab and egg dishes as well as stir-fried eggs with various ingredients.
In contrast to this, the conventional techniques described in Patent Documents 1 and 2 do not at all take into consideration a configuration for achieving a soft, natural appearance.

The objective of the present invention is to provide fried eggs that have a fluffier, more natural appearance than conventional ones, and a method for successfully producing such fried eggs.

As a result of extensive research into the appearance of fried eggs, the present inventors have found that the desired appearance of fried eggs can be obtained by controlling the proportion of coagulated egg pieces having a specified volume.
In contrast, Patent Documents 1 and 2 make no consideration as to how to obtain the soft and natural appearance.

The present invention has a plurality of coagulated egg pieces,
The fried egg is provided in which the total mass of coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 30% or more and 80% or less of the total mass of all the coagulated egg pieces.

The present invention also provides a method for producing scrambled eggs, comprising a first step of heating the heating surface of a cooking utensil to 180°C or more and 250°C or less, pouring in an ingredient containing a liquid egg, leaving the liquid egg-containing ingredient for 5 to less than 20 seconds after it comes into contact with the heating surface of the cooking utensil, and then peeling the egg from the heating surface; and a second step of leaving the peeled egg for 5 to less than 20 seconds after it comes into contact with the heating surface, and then peeling the egg from the heating surface, wherein the second step is performed once or repeated a number of times.

The present invention provides fried eggs with a soft and natural appearance. Taking advantage of its appearance, the fried eggs of the present invention are useful as crab and egg dishes, as well as stir-fries of eggs and ingredients such as tomatoes, lettuce, shrimp, wood ear mushrooms, and meat. The present invention also provides a manufacturing method that can successfully provide fried eggs with a soft and natural appearance. The manufacturing method of the present invention for fried eggs is industrially advantageous in that it allows for mass production of fried eggs.

FIG. 1 is a photograph showing the appearance of the fried egg obtained in Comparative Example 1. FIG. 2 is a photograph showing the appearance of the fried egg obtained in Example 2.

The present invention will now be described based on preferred embodiments thereof.
The fried egg of the present invention has a plurality of coagulated egg pieces, and the total mass of the coagulated egg pieces having a volume of ^{15 cm3} or more and less than 50 cm3 is 30% or more and 80% or less of the total mass of all the coagulated egg pieces.

Coagulated egg pieces are made by mixing liquid egg with other ingredients as necessary, heating and coagulating it by stir-frying. The coagulated egg pieces may be in any shape that can be obtained by stir-frying eggs, such as granular, plate-like, clumpy, or irregular shapes. From the standpoint of color, it is preferable that the coagulated egg pieces are made by coagulating a mixture of egg white and egg yolk.

Coagulated egg pieces have a definite shape, unlike eggs which are liquid or flowable and have no definite shape.
To distinguish between coagulated egg pieces and liquid or fluidized eggs, a horizontally held stainless steel sieve (with mesh holes of 0.2 cm x 0.2 cm) is placed 30 cm above the horizontal plane, one coagulated egg is placed on the sieve, and left to stand for 30 minutes, with the remaining part being the coagulated egg pieces. The coagulated egg is placed on the mesh so that the area projected downward from above is maximized when placed on the mesh. The remaining part is the part lifted up after being left to stand for 30 minutes. If the lifted coagulated egg pieces do not contain any ingredients, they are immediately placed in a measuring cylinder placed on a balance and their volume and mass are measured. In addition, as described below, if the coagulated egg pieces contain ingredients, the coagulated egg pieces are transferred to a stainless steel tray or the like to remove the ingredients, and then placed in a measuring cylinder placed on a balance to measure their volume and mass.
Furthermore, the remaining portion weighing 0.1 g or more is defined as a coagulated egg piece, and the remaining portion weighing less than 0.1 g is not included in the coagulated egg pieces.
In addition, to determine whether or not the egg pieces are coagulated, and to measure their mass and volume, the fried eggs are vacuum-cooled to a product temperature of 10°C after completion, then allowed to stand at room temperature, and measurements are made after the product temperature has reached room temperature. When measuring fried eggs in a frozen state, they are thawed in a microwave oven at an output of 600 W and heated for 1 second per gram of weight, and after being completely thawed, they are subjected to the same measurements as above.

The coagulated egg pieces are adjacent to each other, and if the fried egg contains ingredients other than eggs, they contain the ingredients or are adjacent to each other. Incidentally, when the coagulated egg pieces contain ingredients, for example, they may be in a state where the ingredients and the eggs are bound together.

When the coagulated egg pieces contain ingredients, the weight and volume of the coagulated egg pieces shall be measured after removing the ingredients adhering to the surface of the coagulated egg pieces and the ingredients inside the coagulated egg pieces with tweezers, etc. If the coagulated egg pieces separate when removing the ingredients, the volume shall be measured by counting the separated pieces as one piece, including the coagulated egg pieces before separation.
Examples of dishes that can be used in this way include dishes in which ingredients are mixed with liquid egg and then heated, such as crab meat and egg dishes and Chinese-style fried eggs. In addition, even in cases where eggs are fried on their own, the heated eggs are removed, other ingredients are fried separately from the eggs, and the fried eggs are then added to the fried ingredients and mixed together for cooking, separation of the coagulated egg pieces from the ingredients is performed as necessary.

During egg frying, the number of coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 per 500 g of liquid egg-containing raw material is preferably 5 to 20, and more preferably 7 to 16, since this tends to further improve the above-mentioned appearance.

As described above, the fried egg of the present invention contains a plurality of coagulated egg pieces, and the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 30% to 80% of the total mass of all the coagulated egg pieces. The present inventors have intensively studied the appearance of fried eggs. As a result, they have found that the size of each coagulated egg piece and the uniformity of the sizes are important for the appearance of fried eggs. In particular, the proportion of coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is important. The fact that the volume of the coagulated egg pieces is 15 ^cm3 or more is important because it is different from scrambled eggs, and it easily gives the impression of Chinese fried eggs, and it is also different from minced scrambled eggs. The fact that the volume of the coagulated egg pieces is less than 50 ^cm3 is important because it can suppress the occurrence of scorching and efficiently heats the inside. In addition, when the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 30% or more of the total mass of all the coagulated egg pieces, there is an advantage that a fluffy appearance can be obtained due to the large particles. When the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 80% or less of the total mass of all the coagulated egg pieces, there is an advantage that it is easy to suppress burning, it is easy to improve the appearance, and it is possible to heat efficiently. From this viewpoint, it is preferable that the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 30% or more and 80% or less of the total mass of all the coagulated egg pieces, and more preferably 60% or more and 80% or less.

As mentioned above, the volume of the coagulated egg pieces can be measured using a measuring cylinder, for example, by the method described in the Examples below. The coagulated egg pieces are lifted with chopsticks or tweezers, etc., and the volume and mass are measured while they are placed in a measuring cylinder placed on a scale. If part of the coagulated egg pieces is chipped while moving them from the mesh into the measuring cylinder, the volume is measured including the separated part.

In the present invention, it is further preferable that the total mass of the coagulated egg pieces having a volume of less than 15 ^cm3 is 0% to 60% of the total mass of all coagulated egg pieces, and that the total mass of the coagulated egg pieces having a volume of 50 ^cm3 or more is 0% to 20% of the total mass of all coagulated egg pieces, in order to obtain a more fluffy and desirable appearance and perform efficient heating. It is preferable that the total mass of the coagulated egg pieces having a volume of less than 15 ^cm3 is 60% or less of the total mass of all coagulated egg pieces, in order to easily form the whole egg stir-fry with large coagulated egg pieces and to obtain a fluffy and good appearance. It is also preferable that the total mass of the coagulated egg pieces having a volume of 50 cm3 or more is ²⁰ % or less of the total mass of all coagulated egg pieces, in order to easily obtain the egg stir-fry without burning, thereby obtaining a good appearance and performing efficient heating. From these viewpoints, it is preferable that the total mass of coagulated egg pieces having a volume of less than 15 ^cm3 is 0% to 60% of the total mass of all coagulated egg pieces, and that the total mass of coagulated egg pieces having a volume of 50 ^cm3 or more is 0% to 20% of the total mass of all coagulated egg pieces, and it is particularly preferable that the total mass of coagulated egg pieces having a volume of less than 15 ^cm3 is 0% to 30% of the total mass of all coagulated egg pieces, and that the total mass of coagulated egg pieces having a volume of 50 ^cm3 or more is 0% to 15% of the total mass of all coagulated egg pieces.

As ingredients for fried eggs, for example, as described above, they can be produced using the liquid eggs and other ingredients described above. Liquid eggs are obtained by breaking eggs and collecting the contents, and include whole egg liquid, egg yolk liquid, egg white liquid, and mixtures of these in any ratio. In addition, as long as they are liquid and can be solidified by heating, they may be obtained through various processes such as enzyme treatment, sugaring, salting, refrigeration, and freezing. In addition to chicken eggs, eggs include quail eggs, duck eggs, and ostrich eggs, with chicken eggs being preferred.

Ingredients for fried eggs other than liquid egg include flour, seasonings, sugar, fats and oils, ingredients other than eggs such as vegetables, meat, mushrooms, water, etc.

It is preferable that fried eggs contain cereal flours, because it is easy to obtain a fluffy texture, and the fluffy appearance and texture can be maintained even after refrigeration or freezing. Examples of cereal flours include cereal flour and starch. Examples of cereal flours include wheat flour, rice flour, corn flour, waxy corn, potato flour, tapioca flour, sweet potato flour, etc. Examples of starch include starch derived from the above-mentioned cereal flours and processed starch thereof, and the processed starch includes unprocessed starch that has been subjected to one or more of the following treatments: etherification, esterification, gelatinization, cross-linking treatment, oxidation treatment, oil processing, etc. Etherification includes hydroxypropylation, and esterification includes acetylation. The term "starch" used here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour. From the viewpoint of texture, the starch is preferably waxy corn starch, tapioca starch, potato starch, or modified starch thereof, and from the viewpoint of freeze resistance, modified starch is preferable, cross-linked starch is more preferable, and acetylated phosphate cross-linked starch is particularly preferable.

In order to obtain the benefits of containing the above-mentioned grain flours and in terms of texture and taste, the fried egg dish preferably contains 0.5 to 6% by mass of grain flour, and more preferably 1 to 4% by mass.

Because fried eggs are fried foods, they contain fats and oils that are not derived from eggs. By containing fats and oils in fried eggs, the tendency to burn is suppressed, and fried eggs in which the above-mentioned volume of coagulated egg pieces is within the above-mentioned ratio range are more easily obtained. Examples of fats and oils include various animal and vegetable fats and oils such as rapeseed oil, olive oil, rice oil, sesame oil, palm oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, palm fractionated oil (palm olein, etc.), butter oil, medium chain fatty acid oil, and fish oil. It is preferable that the fats and oils are liquid at room temperature (25°C) because the fluffy texture can be maintained even when the product temperature of the fried eggs is around room temperature. The coagulated egg pieces constituting the fried eggs preferably contain fats and oils in an amount of 1 to 40% by mass, and more preferably 3 to 30% by mass.

Egg stir-fries may contain ingredients other than eggs, such as vegetables, mushrooms, tofu, meats such as pork, beef, and chicken, seafood such as shrimp, crab, and fish, tempura flakes, and condiments. As mentioned above, the ingredients may be included in the egg stir-fry in two forms: a form in which the ingredients are included separately from the coagulated egg pieces, and a form in which the ingredients are included in the coagulated egg pieces.

Next, the method for producing the fried egg of the present invention will be described.
This manufacturing method comprises a first step of heating the heating surface of a cooking utensil to 180°C or higher and 250°C or lower, pouring in liquid egg, leaving the liquid egg to stand for 5 to less than 20 seconds after it comes into contact with the heating surface, and then peeling the egg from the heating surface; and a second step of leaving the peeled egg to stand for 5 to less than 20 seconds after it comes into contact with the heating surface, and then peeling the egg from the heating surface, where the second step is performed once or repeatedly multiple times.

Cooking equipment includes pots, hot plates, frying pans, steam cookers, induction cookers, stir-fries, etc.

In the first and second steps, the time from when the egg comes into contact with the heating surface to when it is peeled off and the temperature of the heating surface may be the same or different.

As described above, in the first step, the liquid egg-containing raw material is put into the cooking utensil when the heating surface of the cooking utensil is at a temperature of 180°C or more and 250°C or less. Oil may be put on the heating surface of the cooking utensil before the liquid egg-containing raw material is put in, and depending on the surface properties of the cooking utensil, oil may not be used. In the first and second steps, the heating surface of the cooking utensil contacts the egg, including a state in which the egg and the heating surface contact each other via oil. In the first and second steps, the egg in the liquid egg-containing raw material is left for 5 to 20 seconds after contacting the heating surface of the cooking utensil, which is at 180°C or more and 250°C or less, and then peeled off from the heating surface. In the first and second steps, the egg is left for 5 to 20 seconds after contacting the heating surface and then peeled off from the heating surface, thereby obtaining a fried egg containing coagulated egg pieces in the above volume range at the above mass ratio. If the temperature of the heating surface in the first step is less than 180°C, or if the time from when the liquid egg-containing raw material comes into contact with the heating surface to when it is peeled off in the first and second steps is less than 5 seconds, it is difficult for the coagulated egg pieces to have a volume of 15 ^cm3 or more but less than 50 ^cm3 to be 30% or more, and the egg pieces will be in a fine particle form like scrambled eggs. If the temperature of the heating surface is more than 250°C, or if the time from when the liquid egg comes into contact with the heating surface to when it is peeled off in the first and second steps is 20 seconds or more, it is difficult to obtain coagulated egg pieces of the desired size, and the egg is likely to burn. From these points of view, in the first and second steps, it is more preferable that the egg is left for 5 to 12 seconds after coming into contact with the heating surface, and then peeled off from the heating surface. It is also preferable that the temperature of the heating surface during heating is 200°C to 250°C.

The second step is preferably repeated until the temperature at the center of the coagulated egg mass reaches 85°C or higher. The temperature at the center of the coagulated egg mass is also called the core temperature. The position of the center of the coagulated egg mass is a position that is not exposed to the outside, and is determined within the scope of technical common sense in the food industry and is judged visually. The temperature at the center of the coagulated egg mass can be measured by inserting a needle probe thermometer into the above-mentioned center position. The coagulated egg mass may be a single coagulated egg piece or an agglomerate of multiple coagulated egg pieces. It is preferable that the length, width, and height of the coagulated egg mass to be the temperature measurement target are all 1 cm or more in plan view. The length in plan view refers to the length of the longest line segment that crosses the planar image of the mass, and the width refers to the length in the direction perpendicular to the longest line segment in the planar image. It is preferable that the center of the mass is approximately the center of the mass in the height direction, and the position in a cross section parallel to the horizontal plane at that height position is also approximately the center. There is no restriction on the location of the coagulated egg mass to be measured for temperature during egg frying, but the minimum temperature among the central parts of three or more randomly selected masses shall be used. The central temperature shall be measured with stirring stopped.
Furthermore, in the present production method, it is preferable that the yield obtained is 88% or more in terms of realizing a fluffy appearance. The upper limit of the yield is preferably 95% or less in terms of ease of production. The yield can be calculated as the ratio of the mass of the obtained fried egg to the mass of the liquid egg-containing raw material, and can be measured when the central temperature of the fried egg described above reaches 85°C or more.

When oil is added before the liquid egg-containing ingredients are added to the cooking utensil, it is preferable to heat the oil to 180°C or higher and 250°C or lower, and then add the liquid egg-containing ingredients to the oil. The oil may be the same as the oils and fats described above. The oil may be present on at least a portion of the area of the heating surface of the cooking utensil that comes into contact with the liquid egg, and it is preferable that the oil be present on at least 40% of the area of that portion. For example, 2 to 8 parts by mass of oil per 100 parts by mass of liquid egg is preferable as the amount of oil to be present on the heating surface of the cooking utensil before the liquid egg is added, in terms of preventing burning and efficient heating.

In the above-mentioned production method, the liquid egg-containing raw material put into the pan in the first step is heated on the heating surface of the cooking utensil. The amount of liquid egg put into the pan is preferably 0.1 g to 20 g of liquid egg-containing raw material per 1 ^cm2 of heating surface, from the viewpoint of successfully obtaining fried eggs having the above-mentioned mass ratio of coagulated egg pieces with the above-mentioned volume range, and more preferably 0.2 g to 15 g.

In the first and second steps, it is preferable to use a scraper that moves along the heated surface and relatively to the heated surface in order to remove the eggs from the heated surface. The term "relatively moving" as used here is intended to include cases where the heated surface moves relative to the scraper without the scraper moving. The scraper may be a manual spatula, and the egg removal process may be performed manually, for example.

In the case of mass production, for example, a heating device may be used in which a pot is used as a cooking utensil, the pot is rotated around an axis extending in the vertical direction, and a stirrer is provided in the pot that rotates around an axis (hereinafter also referred to as a horizontal axis) that intersects with the vertical axis, and the stirrer has a scraper at a position facing the bottom of the pot. In this case, for example, the stirrer may be located at a position corresponding to the radius when the pot is viewed from above.
When using the above heating device, in the first and second steps, the eggs left on the heating surface for a predetermined time are peeled off from the bottom of the pot after the time has elapsed. During this peeling step, the heating surface of the pot rotates around a vertical axis of rotation, and the stirring body rotates around a horizontal axis. It is preferable that the rotation of the two axes is such that the eggs scraped up by the scraper (stirring body) are sent from the side close to the scraper (stirring body) on the heating surface to the side away from the scraper (stirring body). The shape of the scraper can be, for example, a spiral shape that rotates around a horizontal axis. Such a heating device is described, for example, in Publication No. 2020/084815. The eggs that have been peeled are repeatedly left on the heating surface for the above-mentioned time.

In addition to the liquid egg, other ingredients may be added and mixed into the liquid egg-containing ingredients used for the fried egg before heating, and the preferred types and amounts of these ingredients are as described above. More specifically, when using grain flour, the amount used is preferably 0.5 to 8 parts by mass, and more preferably 1 to 6 parts by mass, per 100 parts by mass of liquid egg, taking into account the texture, etc.

When water is added to the liquid egg-containing ingredient in advance, the amount is preferably 5 to 60 parts by mass per 100 parts by mass of liquid egg in terms of appearance, texture, and taste, and 10 to 50 parts by mass is more preferable in terms of achieving a fluffy texture while maintaining the egg flavor.

When fats and oils are added to the liquid egg-containing ingredients before heating, the amount is preferably 1 to 40 parts by mass per 100 parts by mass of liquid egg in terms of appearance, texture, and taste, and 5 to 30 parts by mass is more preferable in terms of preventing separation and achieving a fluffy texture.

When the liquid egg-containing ingredient contains other ingredients, the other ingredients may be preheated or may be unheated. The proportion of liquid egg in the liquid egg-containing ingredient is preferably, for example, 40% by mass or more, as this provides excellent egg flavor and coagulation properties, and more preferably 50% by mass or more.

In this manufacturing method, it is preferable from the standpoint of manufacturing efficiency to put 50 g or more of the liquid egg-containing ingredients into the cooking utensil at one time, and 100 g or more is even more preferable.

The egg stir-fry obtained by this invention can be used, taking advantage of its fluffy and natural appearance, in dishes such as crab and egg stir-fry, egg stir-fry with tomatoes and other vegetables, seafood and meat, and rice bowl dishes.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 5, Comparative Examples 1 and 2]
In Examples 1 to 4 and Comparative Examples 1 and 2, a liquid egg-containing raw material was obtained by mixing whole eggs, water, and processed starch (acetylated phosphate-crosslinked waxy starch) from the ingredients in Table 1, using the formulation shown in Table 1 below. In Example 5, a liquid egg-containing raw material was obtained by mixing whole eggs, water, processed starch (acetylated phosphate-crosslinked waxy starch) and crab meat paste from the ingredients in Table 2, using the formulation shown in Table 2 below.

Fried eggs were obtained from the liquid egg-containing raw materials of each of the Examples and Comparative Examples as follows.
23.8 g of sesame oil was placed in a frying pan (heating surface radius 18.5 cm), and the frying pan and sesame oil were heated to the temperature shown in Table 3. Then, the liquid egg-containing raw material was added, and the frying pan was heated at the temperature. When the time shown in Table 3 had elapsed, the egg was peeled off from the inner surface of the frying pan using a spatula. This was repeated to obtain fried eggs. Heating was terminated when the core temperature of the coagulated egg mass rose to 85°C. The core temperature was measured as the temperature at the center of the mass of the above-mentioned preferred size. The heating time is shown in Table 3. The yield of the obtained fried eggs and the volume and mass of each coagulated egg piece constituting the fried egg were measured by the above-mentioned procedure. The volume of the coagulated egg pieces was measured by adding 200 ml of water to a measuring cylinder (capacity 500 ml, inner diameter 50 mm) placed on a balance, pouring the coagulated egg pieces into the measuring cylinder, and measuring the increase in volume.
The resulting fried eggs were evaluated by 10 trained panelists according to the following evaluation criteria, and the average scores are shown in Table 3. The results are shown in Table 3.

<Appearance evaluation criteria>
5 points: The coagulated egg pieces are moderately large, giving the appearance of a fluffy texture suitable for Chinese egg stir-fry.
4 points: The coagulated egg pieces are moderately large and have a slight fluffy texture that is suitable for Chinese egg stir-fry.
3 points: The size of the coagulated egg pieces is somewhat small, but within the acceptable range.
2 points: The coagulated egg pieces are not large enough to create the fluffy texture required for Chinese egg stir-frying, or they are burnt.
1 point: The coagulated egg pieces are not large enough to give the fluffy texture required for Chinese egg stir-frying, and are burnt.

Claims (8)

Having a plurality of coagulated egg pieces,
Fried eggs (excluding those containing fried boiled eggs) in which the total mass of coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 30% or more and 80% or less of the total mass of all coagulated egg pieces. 2. The scrambled egg of claim ¹ , wherein the total mass of the coagulated egg pieces having a volume of less than 15 cm3 is 0% or more and 60% or less of the total mass of all the coagulated egg pieces, and the total mass of the coagulated egg pieces having a volume of 50 cm3 or ^more is 0% or more and 20% or less of the total mass of all the coagulated egg pieces. 3. The scrambled egg according to claim 1 or 2, wherein the scrambled egg has a plurality of coagulated egg pieces, and the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 is 60% or more and 80% or less of the total mass of all the coagulated egg pieces. 4. The scrambled egg according to claim ¹ , wherein the scrambled egg has a plurality of coagulated egg pieces, the total mass of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 ^cm3 being 30% or more and 80% or less of the total mass of all the coagulated egg pieces, and the number of the coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 cm3 is 5 to 20 per 500 g of the liquid egg-containing raw material. Having a plurality of coagulated egg pieces,
A method for producing scrambled eggs, wherein the total mass of coagulated egg pieces having a volume of 15 ^cm3 or more and less than 50 cm3 ^is 30% or more and 80% or less of the total mass of all the coagulated egg pieces,
The method for producing scrambled eggs comprises a first step of heating the heating surface of a cooking utensil to 180°C or more and 250°C or less, pouring in a liquid egg-containing raw material, leaving the liquid egg-containing raw material for 5 to less than 20 seconds after it comes into contact with the heating surface of the cooking utensil, and then peeling the egg from the heating surface; and a second step of leaving the peeled egg for 5 to less than 20 seconds after it comes into contact with the heating surface, and then peeling the egg from the heating surface, the second step being performed once or repeated multiple times. The method for producing fried eggs according to claim 5, wherein in the first and second steps, the egg is left for 5 to 12 seconds after contacting the heating surface, and then the egg is peeled off from the heating surface. The method for making fried eggs according to claim 5 or 6, wherein in the first step, the heating surface of the cooking utensil is heated to 200°C or more and 250°C or less, and the liquid egg-containing ingredient is poured in. The method for producing scrambled eggs according to any one of claims 5 to 7, wherein the eggs are heated until the center of the coagulated egg mass reaches 85°C or higher and the yield is 88% or higher.