Thermally Processed Hard Cooked Eggs

Abstract

Peeled hard cooked eggs were held in .1 N citric acid containing .2% sodium benzoate at 4 C for 4 days. The eggs were then packed in sealed metal cans and in retortable pouches in a dilute organic acid. They were retorted for 15 min at 121 C. Other eggs in retortable pouches were immersed in boiling water for 15 min.The previously hard cooked eggs endured the stresses of retorting or immersion in boiling water with no detectable changes in sensory characteristics. Microbiological examination of thermally processed eggs after 1 week, 4 weeks, 3 months, and 5 months storage at 4 C or 21 C gave no evidence of growth of microorganisms. Hard cooked eggs can be packaged and thermally processed without harm to sensory qualities. Such eggs could be merchandised with or without refrigeration.