Provided are a method for suppressing coagulation of an egg-containing food product by microwave heating, and a gel or viscous material. A method for suppressing coagulation of an egg-containing food product by microwave heating by covering the egg-containing food product with a gel or viscous material, wherein the viscosity of the viscous material is 400 MPa s or more, the sodium concentration of the gel or viscous material is 0.C5 perent, and the coagulation of the egg-containing food product by microwave heating is suppressed. None

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