This invention relates to a process for the production of enzymatically hydrolysed eggproteins comprising a first hydrolysis step in which intact egg proteins aresubjected to enzymatic hydrolysis by a first protease, an intermediate heating stepin which the product of the first hydrolysis is heated to a temperature not exceeding75°C, a second hydrolysis step in which the product of the intermediate heatingstep is subjected to enzymatic hydrolysis by a second protease and an inactivationstep in which the product of the second hydrolysis is heated to a temperature between85 and 90°C and maintained at this temperature for at least 30 minutes. Theinvention extends to an egg pasta product containing hydrolysed whole egg.
