It is a nutritious egg product enriched with high protein, bre and other health enhancing ingredients with longer shelf-life especially at ambient storage conditions. This processing technology involves formulation of Egg biscuits with multi-grain ours. The formulation technology involves creaming process of butter and sugar until the desired consistency is achieved. This is then followed by mixing all dry ingredients with contents of homogenized boiled egg. A creamy texture of butter and sugar mixed with prior mixer containing egg and other dry ingredients to make the soft dough. Then sheet formation followed by cutting into desired shape, baking convection microwave oven and preserve in air tight PET jar after proper cooling to room temperature. The Gross Nutritional composition of multi grain biscuit contains 15 20% protein, 4 to 5% moisture,Fat (Ether extract) 12-16% and Carbohydrate 55-59% etc. 

A simple, cost-effective and efficient technology for the development of ready-to-eat pickled quail eggs has been developed and perfected for commercial exploitation. The process, in brief, consists of hard cooking and peeling of eggs, preparation of vinegar based pickling solution or oil-based pickle gravy, seasoning and packaging in flexible/laminated thermoplastic pouches without the pickling solution. The product can be safely stored for about 4 months at room temperature and a year under refrigeration (5°C). The shelf-life of pickled eggs could be extended upto 8 months at room temperature under nitrogen gas packaging in laminated pouches.