Process of preparing baked egg has been standardized. Baked Egg is a nutritious and versatile snack food ideal for the breakfast meal. It offers a potential market at growing fast food outlets. Most acceptable baked egg can be prepared using 70% liquid whole egg, 12% grated cheese and 5% skim milk solids with finely chopped onion, ginger paste, chopped green pepper and salt at 5, 5, 2 and 1% levels respectively. The finished product was also found to have satisfactory microbiological quality. The cost of formulating one processed baked egg of 15.5 cm diameter and 2 cm thickness weighing about 240 g was calculated to Rs. 29.70. The shelf life studies indicated that baked egg was acceptable for 12 days in vacuum and 10 days in aerobic packs at refrigerated storage with satisfactory physico-chemical and microbiological quality.

Battered fried egg is a hard cooked peeled egg, moulded with chicken sausage mixture around its plain surface, rolled in fine dry bread crumbs and deep-fat fried. It is a value-added convenience egg product in fast food establishments. Technology for preparing battered fried egg has been standardized. Shelf-life studies have shown that the product was microbiologically satisfactory and organoleptically acceptable for up to 12 days at refrigeration temperature.

Process of preparing egg-crust pizza has been standardized. The pizza prepared with either foamed all-albumen crust, albumen flour-oil crust or albumen-skim milk solid-oil crust was rated best in sensory quality. The egg-crust pizza base has a refrigerated (5°C) shelf-life of 6 days in vacuum and 4 days in aerobic packaging. This product can be popularized as a meal or snack at fast food outlets.

Process of preparing egg cutlet has been standardized. Egg cutlet prepared with 42% egg and 40% minced chicken meat with 6.7% grated cheese, 6.0% onion paste, 2.0% refined wheat flour, 0.10% mustard powder, 2.0 % spice mix, 0.8% salt and 0.2% each of white vinegar and soy sauce was most acceptable and had a refrigerated shelf life of 14 days in vacuum and 12 days in aerobic packaging with satisfactory microbiological and organoleptic quality. The cost of formulating one processed egg cutlet weighing about 125 g was calculated to Rs. 21.70.

Egg Kulfi is a flavoursome, tempting and healthful product prepared from blending of whole egg contents with milk. The process involved formulation of two types of slurry with thick and thin consistency. The thick slurry provides granular texture and thin slurry provide creamy texture. A er mixing of the contents of two slurries, the liquid is placed into the kulfi sockets and kept at frozen temperature. The Gross Nutritional composition of kulfi contains 12-13% protein, 50 to 55% moisture, Fat (Ether extract) 12-15% and Carbohydrate 24-25% etc.

Egg pancake is a convenience egg-rich product and can be popularized as a complete breakfast meal at homes as well as at growing fast food outlets. Ingredients used for preparing highly acceptable, light, fluffy and spongy pancakes include liquid whole egg, milk, wheat flour, sugar and baking powder. The pancakes had a refrigerated shelf-life of 12 days in vacuum packaging without any detectable deteriorative changes. 

Processing methodology and recipe for preparing egg patties has been standardized. The highly acceptable formulation included liquid whole egg, mashed potato, texturized soya flour, non-fat dry milk, spices, condiments and salt. Steam-cooked patties had a refrigerated shelf-life of 14 days in vacuum and 12 days in aerobic packaging, while at frozen temperature (-18±1°C) the product was stable for 90 days in vacuum and 80 days in aerobic packaging. 

In order to get premium price for eggs, this popular Indian sweet dish was prepared using vinegar, whole egg, milk Koha, skim milk powder, powdered Sugar, Oats Powder etc. The product content 28% of protein and can be stored up to 8 to 10 o days in refrigerator temp. i.e. 4 C. CARI Egg Peda can be kept in ambient temperature for 3 to 4 days. This innovation makes famous Indian dish healthier and promote entrepreneurship. Different kind of essence like Vennila, Chocolate etc can be used to make Peda more in order to a ract consumers. 

Egg Rabri malai is a dessert made with whole eggs and milk that is sweet, delicious, and nutritious. A thick milk slurry was used to coat the sweet, spongy egg balls a er they had been made with milk and refrigerated at a cold (4–1°C) temperature before being served. This food has a unique texture that includes creamy milk slurry and egg balls with a high sensory a ribute. The Gross Nutritional composition of multi grain biscuit contains 12-13% protein, 50 to 55% moisture, Fat (Ether extract) 12-15% and Carbohydrate 24-25% etc. 

It is a nutritious and delicacy item for all age groups of people. In preparation, shell eggs are broken in a bowl and mixed well with milk powder until desired consistency achieved. On the other hand raw milk is heated in a pan and after generous heating sugar is added. The batter prepared previously is fall on heated milk as lumps which were then heat slowly. After completion of cooking cardamom and essence are added and chilled for two hrs before serving. This product contains less fat but higher protein content than traditional Rasmalai and can be stored up to 7 days at refrigeration temperature (4±1 ºC) under aerobic packaging condition. 

Egg rings are egg snack food prepared by steam cooking of blended liquid whole egg in ring molds, then ba ering and breading the coagulated rings and deep fat frying. The ba er-breaded rings contained 12.3% protein, 11.2% fat and had a refrigerated (4±1°C) shelf-life of 12 days in aerobic packaging in polyethylene pouches.