Baked milky food composition comprises eggs comprising at least one pectin, and acid preparation, where the weight ratio of eggs to pectin is 5:1-40:1 and the composition is baked at a temperature of >；= 70[deg] C, and the composition is devoid of anion sequestrants or compounds containing anion sequestrants. An independent claim is included for a method for preparing the food composition comprising preparing a mixture comprising eggs, at least one component made of milk and at least one pectin, adding acid preparation and subjecting the mixture to baking at a temperature of less than 70[deg] C.
