Abstract
Scrambled eggs prepared from fresh eggs and from three commercial spray-dried whole egg solids products were evaluated by four consumer panels in ten trials. The spray-dried products included A) modified whole egg solids (fortified with 8 percent corn syrup and 0.5 percent salt; B) whole egg solids; and C) a patented whole egg product containing fresh eggs, condensed nonfat milk and vegetable oil.The scrambled eggs prepared from fresh eggs were preferred over those from whole egg solids and modified whole egg solids, and about equal to those from the whole egg product which contained milk and vegetable oil. The product containing 8 percent corn syrup was too sweet and less desirable than all others evaluated.When pre-cooked sausage was added to the whole egg product during preparation for scrambling, it was preferred over a fresh egg scrambled product. The patented whole egg product containing a similar amount of sausage which contained a milk product and vegetable oil was more acceptable than modified or regular whole egg solids and comparable to scrambled fresh eggs.
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