Abstract: There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing at least about 35% by weight of hydrated whole eggs is coagulated as a flat sheet having an average thickness of about 1 to 10 millimeters. The coagulated flat sheet is dried to a moisture level of 18 to 24% by weight having a water activity below 0.8. There is obtained a final product of elongated strips characterized by a flexible, deformable and chewy condition.

Abstract: A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.

Abstract: A process for preparing dried egg white having improved flow and water solubility characteristics includes spray coating dried egg white particles with an aqueous 40%-80% solution of sucrose to form a substantially complete and uniform coating comprising from 15% to 35% of the total weight of the coated particles, sifting and drying the coated particles to less than 6% by weight moisture content.