Sunny-Side Egg Patty

Why is a sunny-side egg patty more expensive than a standard round egg patty?
Because keeping the yolk whole, unbroken, and visibly positioned on top through forming, freezing, transport, and reheating requires a different production process — gentler depositing, controlled freezing rates, and protective packaging. Standard round patties don't need yolk integrity, so they run on faster, less precise lines. The price premium reflects engineering complexity, not just ingredient cost — and the menu price uplift the operator captures more than offsets it.

Will the yolk really stay intact through shipping and reheating?
Yes — when handled per the storage and reheat guidelines. The yolk membrane is stabilized during the proprietary forming and freezing process, and the recommended reheat methods (steam oven, convection oven, covered microwave) avoid the pressure and high-heat conditions that cause breakage. Avoid sandwich presses, stacking weight, and direct high-heat exposure — these are the only common causes of yolk failure.

Can the yolk be served runny or only fully set?
The standard specification is fully cooked yolk for food safety and shelf stability across global markets. Soft-yolk or jammy-yolk versions can be developed under OEM agreements for markets that allow them — typical in Japanese ramen chains and Korean café programs. Soft-yolk versions require stricter cold chain and shorter shelf life and are produced to order.