Abstract: Disclosed herein are systems and methods for processing waste egg shells into (i) a first product including calcified egg shell particles having diameters of 3? or less, and (ii) a second product including calcified egg shell particles having diameters in a range from about 3? to about 7?. The first product may be used as a CaCO3 substitute for paint compositions and plastics compositions. The second product may be used as a CaCO3 blasting media substitute for use with abrasive blasting equipment.

Abstract: A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Abstract: Disclosed herein are systems and methods for processing waste egg shells into (i) a first product including calcified egg shell particles having diameters of 3? or less, and (ii) a second product including calcified egg shell particles having diameters in a range from about 3? to about 7?. The first product may be used as a CaCO3 substitute for paint compositions and plastics compositions. The second product may be used as a CaCO3 blasting media substitute for use with abrasive blasting equipment.

Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.

Abstract: An improved process for peeling hard boiled eggs includes contacting the cooked egg with a cold inert gas before peeling.

Abstract: The invention relates to an egg breaking apparatus and a method of feeding eggs to an egg breaking apparatus, where eggs are fed to a plurality of egg breaking devices by means of a feed conveyor. Each egg breaking device receives one egg at a time and all egg breaking devices are mounted on a common drive conveyor, where the egg breaking devices are moved in relation to the feed conveyor in a first direction following a substantially vertical first axis at the area of the feed conveyor. The feed conveyor feeds eggs to the egg breaking devices along a substantially horizontal second axis. When near a position at the feed conveyor, the egg breaking devices are tilted about a third axis, which is substantially perpendicular to the first and second axes, in a second direction substantially opposite to said first direction.

Abstract: An improved process for peeling hard boiled eggs includes contacting the cooked egg with a cold inert gas before peeling.

Abstract: A method for separating a yolk from albumen of an egg including the steps of assembling the yolk and albumen in a bowl, providing a container that encloses a chamber and has an orifice sized to receive therein the yolk, arranging the orifice to communicate in flow series with the chamber to deliver the yolk thereto, positioning the yolk in the orifice by spatial movement between the orifice and the yolk from the bowl when the container is in a squeezed condition thereof, stripping the yolk of the albumen so as to allow the albumen to return to the bowl while the yolk enters the chamber when the container has moved to a released condition thereof, and changing between the released condition and the squeezed condition is accomplished by alternately squeezing or releasing the container to create or release the vacuum in the chamber.

Abstract: An egg shell removal device that comprises a handheld, oscillating assembly having a body member and an electrically driven attachment head. The head comprises a formed member driven by an oscillating output shaft from the body member, which provides a means to separate the shell and the inner and outer membranes from an egg white without damaging the egg white in the process. The head is a tapering section having a rounded tip, a concave interior surface, and a convex outer surface, whereby the interior surface travels along the egg white surface and contours thereto, while the outer surface lifts and breaks the shell as the head member oscillates from its oscillator or electric motor input. Also disclosed is an accompanying method of egg shell removal using a handheld, vibratory device to lift and break a shell from an egg white, which replaces traditional shell removal process conducted by hand.

Abstract: The invention relates to a method and an apparatus for monitoring the breaking of eggs. The eggs are fed to a plurality of egg breaking devices by means of a feeder, each egg breaking device receiving one egg at a time, whereupon the shell of each egg are broken by means of the respective egg breaking device and the contents of each egg are collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. The remains held by each egg breaking device after the breaking of the eggshell are discharged to a waste receptacle, and the contents of the egg receiving device are discharged into one or more product receptacles. The monitoring consists in that the presence of at least one of the conditions (a) the egg is dropped, (b) eggshell is unbroken or (c) yolk membrane is broken is registered automatically, and that the presence of an abnormality in the egg-breaking is presented to an operator.

Abstract: A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection hole in the upper portion of the egg-shell, suctioning and removing part of the content of the raw egg, injecting edible composition inside the raw egg, agitating the edible composition and the viscous albumen and yolk, and solidifying the raw egg by a heat-up or a chemical reaction.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Abstract: The invention relates to a method and an apparatus for monitoring the breaking of eggs. The eggs are fed to a plurality of egg breaking devices by means of a feeder, each egg breaking device receiving one egg at a time, whereupon the shell of each egg are broken by means of the respective egg breaking device and the contents of each egg are collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. The remains held by each egg breaking device after the breaking of the eggshell are discharged to a waste receptacle, and the contents of the egg receiving device are discharged into one or more product receptacles. The monitoring consists in that the presence of at least one of the conditions (a) the egg is dropped, (b) eggshell is unbroken or (c) yolk membrane is broken is registered automatically, and that the presence of an abnormality in the egg-breaking is presented to an operator.

Abstract: A device for cracking open an egg is disclosed, comprising egg-size sensing means for determining the size of an egg positioned in the device, thereby providing for automatic calibration of the device to the specific size of an egg to be cracked. The calibration determines how much would the distance between the piercing members and the imaginary longitudinal axis of the egg be reduced before the piercing members stop their advancing towards the egg and start moving apart for cracking its shell open. The device can thus open eggs of different sizes, e.g. having widths between 40 and 50 millimeters, accurately without requiring special preparation or manual calibration. A method for cracking open an egg based on said device is also disclosed.

Abstract: A method of processing eggshells to separate outer eggshell portions and the membrane portions. The eggshells are dried to remove moisture content and cause at least some separation of the membrane portions from the outer eggshell portions. A first amount of the membrane portions is separated by sieving from the eggshells. The remaining eggshell component is directed to a processing chamber with an impacting zone, where the remaining eggshell component is impacted to reduce the particle size of at least the outer eggshell material to form smaller particles. The outer eggshell particles are collected to a valve, and the membrane portion is pneumatically removed.

Abstract: A of treating a raw egg for decorative purposes is provided wherein the egg has an outer shell, an exterior surface, an interior, a membrane in the interior adjacent to the outer shell and fluid contents including albumen and vitellus material. The method includes the step of forming an opening through the outer shell at a first selected. This opening can be formed by sandpaper and can be ovoid in shape. Next, air is injected into the interior of the egg at a second location spaced from the first location at a pressure sufficient to eject the fluid contents out of the opening. Where sandpaper is used to form the opening, it can be supported on a rib. The egg is slid along the rib and can be laterally supported during this step. Cleaning fluid can be injected into the interior of the shell after the fluid contents thereof have been ejected, and the shell can thereafter be decorated.

Abstract: The invention relates to a multiple-row egg breaking and separating machine in which the egg contents and egg shells are passed adjacent one another through an inspection station at which the contents of the egg can be rejected because the shell or contents are contaminated, defective or abnormal. The present invention is particularly useful for high-speed breaking operations, yet still allows the inspector to view all the parts of the eggs for possible rejection of the egg contents. The present invention is particularly suited for automatic scanning of egg shells and contents, and eliminates possible U.S. Food and Drug Administration (FDA) objections to prior art multiple-row egg breaking machines.

Abstract: The present invention is a device for weighing and breaking eggs, and a method for weighing and breaking eggs. The eggs are conveyed on a conveyor to an egg-weighing station, at which each egg is individually weighed. The weight of each egg is sent to a storage and processing device, where the weight values are summed to arrive at a total value for all eggs passing through the egg-weighing station. The eggs are then conveyed to an egg-breaking machine, which may also separate the contents of the eggs broken in the egg-breaking machine. The data in the processor can be used to accurately calculate the weight of eggs processed by the egg-breaking machine. In addition, this data can be used to calculate the yield of the machine, by comparing it with data regarding the weight of the shells of the broken eggs and the weight of the egg contents from the broken eggs.

Abstract: A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

Abstract: A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell completely. The egg membrane is removed by treatment with alkali.

Abstract: A method and apparatus for preparing a plurality of whole deviled eggs. The eggs are first oriented and stored collectively in a refrigerated area for a prolonged period of time in order to cause the egg yolk to float to a select side of each egg. The eggs are preferably oriented within a container turned upon its side to cause the sides of each egg to face upwardly. An egg carton is but one example. In this manner the egg yolks rise against the upward facing side. The oriented eggs are then steamed in a specialized platter to facilitate the hard cooking of the egg white in the preselected position. The egg yolk is then removed from the peeled egg through the thin portion of egg white exposed thereon. A whole deviled egg is then prepared by removing the egg yolk and stuffing the remaining whole egg with a preselect mix. The specialized platter is then used as a serving tray, wherein the bottom of each egg is flattened to prevent the egg from easily rolling over in the user's plate.

Abstract: A method of cracking eggs in which many eggs are simultaneously cracked and fed onto a roasting pan or vessel quickly without breaking down of the shape thereof. The eggs are cracked by a cutter which ascends into an egg supporting frame through which a lower portion of each egg protrudes.

Abstract: An apparatus for collecting albumen drippings or stringers from conveyor-mounted egg breaking and separating units. The apparatus includes a collection container with an exhaust opening connected to a vacuum pump, an albumen discharge opening and an albumen and air intake opening. A vacuum pickup head includes an opening positioned in the travel path of the egg breaking and separating units. The albumen drippings or stringers are drawn through the pickup head inlet opening and into the collection container. An exhaust valve assembly in the collection container closes the exhaust opening when the albumen reaches a predetermined full level, which releases the partial vacuum for discharging the albumen contents.

Abstract: This invention concerns about a method for making a relief on an eggshell. The method is, first, to cut out a design with paper and then adhere it on an eggshell, which is afterwards immersed into an acetic acid solution, making the part on the eggshell exposed to the acetic acid solution can be etched by neutralization reaction between the eggshell and the acetic acid and therefore the part not etched where the paper was adhered on the eggshell looks like a relief.

Abstract: A multiplicity of shell eggs to be broken are first transported in transverse rows on an infeed conveyor, from which they are loaded onto a transfer conveyor. This transfer conveyor extends at a right angle to the infeed conveyor, so that the successive transverse rows of shell eggs on the infeed conveyor are rearranged into a longitudinal row on the transfer conveyor. The shell eggs are subsequently transferred from transfer conveyor onto respective egg breaker assemblies mounted at longitudinal spacings on an endless breaker conveyor, while the breaker assemblies are traveling side by side with the transfer conveyor. The breaker assemblies break the shell eggs, and the white and yolk recovered therefrom are separated by recovery cup assemblies also carried by the breaker conveyor under the respective breaker assemblies. As an incidental feature an air nozzle assembly is mounted on the breaker conveyor in the vicinity of each breaker assembly.

Abstract: Peeling of the shells of boiled eggs is realized continuously, promptly and simply by introducing the boiled eggs into a cylinder through which water is flowing, the cylinder performing circular movememt about a substantially horizontal axis with the magnitude of the circular movement increasing gradually from an initial portion towards a terminal end portion. The boiled eggs are firstly made to collide with the inner surface of the cylinder by small circular movement of the cylinder, and rendered more elastic with the eggshells of fine fragments to the degree that the shell membrane remains unbroken. Next, the shell membrane is broken by applying a whirling water stream and a centrifugal force generated by large circular motion. The boiled egg contents are then separated from the eggshells so smoothly as to be slipped out of their shells.

Abstract: An improved breaker head is disclosed for use on automatic egg breaking machines. These machines receive whole eggs from a conveyor or other egg feeder and crack, open and drain the eggs. This improved head has a cracking knife arrangement which engages the inner side portions of the egg shells. This facilitates egg drainage by permitting a more complete and a more rapid draining of the egg white, facilitates the yolk removal, and adjusts knife penetration in accordance with the egg size to protect yolks from knife damage in smaller eggs.

Abstract: Making hard cooked eggs with elongated yolks so that when the egg is transversely sliced, each section of the egg including the ends, contain a part of the yolk.

Abstract: Hard cooked eggs are fed through a hopper to a conveyor section which has an oscillating and vibratory feed at a frequency and energy level which progressively fractures and shatters the shell of the eggs passing therethrough. The eggs are passed through a resilient orifice which flagellates the eggs successively and frictionally dislodges the shell and the eggs are subjected to a stream of fluid such as water intersecting their path of travel differentially lubricating and assisting in the stripping of the shells from the eggs without damage to the hard cooked flesh of the eggs. The eggs are washed clean and the shell debris is collected and the shelled eggs are emitted in a separate flow path. Process fluid is treated as desired and recycled.The apparatus comprises a collector hopper oriented above a conveyor run onto which eggs are delivered in a consecutive sequence path. The conveyor is agitated and vibrated imparting continuous shock loading to the eggs passing through the conveyor.

Abstract: A method of separating the components of eggs e.g. for microbiological processes in which the eggs are frozen and allowed to thaw and liquid components separated from solid components.