Abstract: A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13° C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

Abstract: Method for preparing frozen fried eggs, so that, proceeding from fresh eggs, the eggs are broken into corresponding molds impregnated with oil to be introduced into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried and to be subsequently introduced into a blast chiller at a temperature of ?23 to ?13° C. for a period of 15 to 25 minutes to be frozen, ultimately being packaged in a unitary manner so that, when defrosted, a fried egg is obtained having a similar texture to that of a recently made fried egg.