The military is trying to make the egg edible for soldiers.
Researchers at Washington State University and two other schools are working on a new process designed to produce a tastier, more tender egg that can be used in combat rations.
The use of eggs in “meals-ready-to-eat” pouches – or MREs – was discontinued about 10 years ago after soldiers complained they were rubbery, tasted bad and had a grayish tint.
“Eggs are a real challenge to get that quality that is appropriate to heat and serve,” said Patrick Dunne, senior adviser in the Combat Rations Directorate at the U.S. Army Natick Soldier Center near Boston.
Dunne, a biochemist, said the previous process used to preserve the MRE eggs – which came in the form of an egg-and-ham omelet – involved subjecting the eggs to high temperatures for more than 90 minutes.
“You’ve got thoroughly cooked eggs to say the least,” he said.
Gary Holben, commander of the Army Reserve 705th Transportation Co. based in Dayton, Ohio, said the military will have to improve the eggs a lot over the old ham omelet for them to become a hot item among soldiers.
Holben, who likes eggs, said the omelet had a rubbery texture and tasted lousy.
“And the appearance was really bad,” he said. “It looked like green eggs and ham.”
Researchers at Washington State University, Ohio State and the Illinois Institute of Technology are experimenting with a way to preserve scrambled-egg patties by combining high temperature with high pressure. By applying pressure of 100,000 pounds per square inch, the process only takes about six minutes.
“The pressure kills the bacteria and at the same time doesn’t affect the quality,” said researcher V.M. “Bala” Balasubramaniam, a food scientist at Ohio State. “There seems to be a better acceptance of this product.”
The researchers have been working on the project for the past 16 months with a $250,000 grant. Balasubramaniam said the researchers have been experimenting with different egg recipes.
“We’re kind of going through tryouts,” he said.
Dunne said the eggs must be able to withstand storage temperatures of 80 degrees for at least three years and still be edible at the end of that time.
“We’re trying to cross a technological boundary to make this shelf-stable stuff,” he said.
The scrambled-egg patties being tested contain about 20 percent cheese. The eggs have been taste-tested by a consumer panel at Washington State.
“They blessed it,” Dunne said.
Next, the eggs will be taste-tested by food technologists at the Massachusetts soldier center, who will rate the eggs for flavor and tenderness. The packaging system must still be finished, and the Food and Drug Administration must approve the eggs before they can be sent to soldiers for field tests.
MREs come in plastic pouches that fit into the pockets of military field clothing. They are used primarily by Army soldiers and Marines on maneuvers, patrols or involved in combat.
Dunn hopes the new egg item can be introduced next year, but said it may not get into the hands of troops until a year or two later.
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