A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.

 
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> Method of inhibiting freeze concentrating of substance in wet material, method of inhibiting deactivation of physiologically active substance, and process for producing lyophilizate or frozen matter having component homogeneously diffused therein
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