PROBLEM TO BE SOLVED: To provide a set of processed egg liquid for a bowl dish (an ingredient-topped rice dish served in a bowl) with which a bowl dish having a part where the ingredients are bound together with egg is excellent in appearance, and to provide a method for preparing the bowl dish.SOLUTION: The set of processed egg liquid for a bowl dish comprises a set of processed whole egg liquid and processed albumen liquid. In the set, the processed whole egg liquid contains water-soluble calcium salt and has a viscosity of 0.4-1.5 Pa s (at a product temperature of 20°C), and the processed albumen liquid contains water-soluble alginate and has a viscosity of 0.05-0.5 Pa s (at a product temperature of 20°C) and lower than that of the processed whole egg liquid by &ge0.3 Pa s (at a product temperature of 20°C).COPYRIGHT: (C)2011,JPO&INPIT【課題】卵とじ部分の外観に優れた丼物を簡便に製することができる丼物用加工卵液セット及び丼物の製造方法を提供する。【解決手段】加工全卵液と加工卵白液の1組からなる丼物用加工卵液セットであって、前記加工全卵液が、水溶性カルシウム塩を配合し、粘度が0.4~1.5Pa・s(品温20℃)であり、前記加工卵白液が、水溶性アルギン酸塩を配合し、粘度が0.05~0.5Pa・s(品温20℃)かつ前記加工全卵液より0.3Pa・s(品温20℃)以上低い丼物用加工卵液セット。【選択図】なし
