Abstract: A method is provided for making an omelet type egg product suitable for storage by freezing. Egg whites and egg yolks are agitated sufficiently to break the yolks and provide an egg mix. The moisture of the egg mix is adjusted and a predetermined amount of the egg mix is placed in a pan. The egg mix is heated while quiescent in the pan sufficiently to substantially cook the egg mix and set the egg mix to provide an egg product in the shape of the pan. The egg product is removed and is folded to provide an omelet type egg product. The folding of the egg product is effected in a particular manner and occurs within a predetermined period from the end of the heating step. The omelet type egg product may be stored under refrigeration conditions or may be frozen under particular conditions to provide a frozen type egg product that may be stored for an indefinite period of time.