Egg roll is a baked and breaded product with scrambled egg and chicken sausage filling. This product is suitable for either meals or in-between meal as snacks. The most acceptable recipe of egg filling consisted of 80% scrambled egg with 20% ground chicken sausage. This product can safely be stored by refrigeration (5°C) for 8 days in vacuum and 6 days in aerobic packaging.

Egg strip is a nutritious and versatile snack food ideal for person of all ages. It is made from blended liquid whole egg combined with soya protein and spices. Egg strips are stable for 16 days in vacuum and 10 days in aerobic pack at refrigeration temperature (4±1°C) with a formulation cost of Rs. 40/- per kg.

Processof preparing egg tikka has been standardized. Egg tikka prepared with coatings containing mashed potato, refined rice flour, bread crumbs, black pepper and salt at 77, 5, 15, 1.5 and 1.5% levels respectively was organoleptically most acceptable and had a refrigerated shelf life of 20 days in vacuum and 18 days in aerobic packaging with satisfactory microbiological and organoleptic quality. The cost of formulating one processed egg tikka weighing about 80 g was calculated to Rs. 5.60

Process of preparing egg waffles was standardized. Egg waffles prepared from liquid whole egg, wheat flour and granulated wheat had an ambient shelf-life of 4 days in vacuum and 3 days in aerobic pack as against 10 and 6 days in respective packs at refrigeration temperature.

High nutritional value with vitamins and essential amino acids that is lacking in cereal based noodles. Can be stored for 3 months at room temperature under aerobic packaging condition.

Low-sugar egg biscuits are a form of egg-based product that is nutritionally enhanced and lower in sugar, making them ideal for diabetics. They also have a longer shelf life. Egg biscuits made with multi-grain flours are made using processing technologies. The technology entails creaming butter using an electric mixer. The contents of the homogenized boiled egg are combined with the dry ingredients (low sugar), and then the mixture is added to the creamy batter. Soft dough must first be produced before sheets can be formed, and then the sheets must be cut into the required shapes. Aer being baked in a microwave oven, the food is cooled to room temperature before being placed in an airtight PET container. The Gross Nutritional composition of multi grain biscuit contains 18-21% protein, 4 to 5% moisture, Fat (Ether extract) 18-20% and Carbohydrate 45-49% etc. 

A simple product for preparation of intact salted chicken shell eggs. No need to add salt after boiling

Processing techniques for preparing nutritious and delicious stuffed and coated egg have been standardized. The hard-cooked and peeled chicken egg was cut in half along the long axis, yolk removed, hallow of each half was filled with yolk and chicken meat mixes and wrapped in a thin layer of chicken meat emulsion and deep fried. The refrigerated (4±1°C) shelf-life of stuffed and coated egg was 18 days in vacuum and 16 days in aerobic pack.

For the development of sweet egg sausages, liquid whole egg contents and other functional ingredients such as clove powder and elaichi powder were incorporated and tested in multiple formulations in order to standardize their composition and proportion.The final standardized composition of the CARI-Sweet egg sausages ingredients % egg, Dry fruits, Powdered sugar, Milk powder, Clove powder, Elaichi powder etc. The developed product allows the incorporation of the whole egg and other functional ingredients that improve its overall acceptability and shelf-life can address the malnutrition issue and can also boost egg consumption especially in extreme climate conditions where the egg consumption usually declines, fulfilling the needs of the consumer as well as the seller.

Highly nutritious and tasty delicacy that can be stored for 12 days at 4 °C temperature.