PREPARATION OF EGG HAMBURGER FOR DAILY DISH

摘要

PURPOSE:To make it possible to mass-produce a hamburger carrying a fried egg mechanically, by bringing a thinly fried egg into contact with a hamburger stock via a bonding material, and by steaming the egg coated with the bonding material. CONSTITUTION:A seasoned hamburgar material mass is spread to a thickness, and punched into a shape to form the hamburger stock 1. The thinly fried egg 2 seasoned, fried to a thickness, cut to shape of the stock 1, or any shape, is brought into contact with one or both sides of the stock 1 via the bonding material 3 comprising an egg and cheese. The bonding material 3 is applied to the outer surface of the egg 2 and steamed at about 100 deg.C for a given time to give a product. This method permits relatively easy operation and rationalization different from the process wherein fried eggs are placed on the stock 1.