Frozen Pasteurised Whole Egg
Avoid shelf life issues with our frozen liquid egg products.
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Cocotine’s pasteurised liquid whole eggs
Because they are so rich in protein and vitamins, whole eggs are real health boosters. And when you add a dash of creativity, they can be reinvented to jazz up your cuisine.
Cocotine Pasteurised Whole Egg comes from chickens raised in France, a guarantee of its outstanding quality. A carton of Cocotine’s liquid whole eggs contains 22 eggs (about 1 kg).
Advantages of our Pasteurised Whole Egg
Cocotine’s liquid whole eggs save loads of time, because the product comes ready to use and is so simple to employ.
In addition, the freezing process gives it a long shelf life so you can keep it in stock for up to 24 months. Store this liquid egg in the freezer, in its original packaging.
Its recyclable carton delivers consistent quality and the optimal preservation of your liquid whole egg’s nutritional value, freshness and taste.
Ideal for food service professionals
Cocotine’s Pasteurised Whole Egg can be used in a wide variety of recipes. On the savoury side, it makes great omelettes. And on the sweet side, let your imagination run wild! Use your Cocotine Pasteurised Whole Egg to make delicious pastries and other desserts like flan, sponge cake and brioche.
Instructions for use:
- Thaw bricks individually for 12 to 24 hours (temperature 0/+4°C) before use.
- Thaw bags for 72 hours (temperature 0/+4°C) before use.
- Shake before use.
- Use within 24 hours of thawing at 0°C to +4°C.
- Do not refreeze a thawed product.
Specificity
Oeufs de France
Packaging
Carton 1kg or 5kg
Recipe
Lemon Meringue Pie ( Serves 100)
For the crust:
- 125 kg flour
- 5 kg butter
- 600 g Cocotine Pasteurised Whole Egg
- 1 kg icing sugar
- 500 g almond powder
For the lemon filling:
- Juice from 25 lemons (depending on the desired intensity)
- 2 kg Cocotine Pasteurised Whole Egg
- 500 g creamed butter
- 1 kg icing sugar
For the meringue:
- 1 kg Cocotine Baker’s Egg White
- 1.6 kg icing sugar
Mix the butter and icing sugar. Add the Cocotine Pasteurised Whole Egg, then the flour and almond powder. Let the dough sit for at least 15 minutes in the refrigerator.
Roll out the dough and then lay it out in your tart rings. Let chill for 30 minutes. Lastly, bake the pie crusts for 15 to 20 minutes.
During that time, mix the butter, lemon juice, egg and sugar together in a round-bottomed mixing bowl. Cook in a water bath, continuously whisking the mixture. Stop when it comes to a boil. Dip the bottom of the pot in ice water to stop the cooking process.
Pour the cream into the cooked crusts and chill.
For the meringue, beat the Cocotine Baker’s Egg White, gradually adding in the sugar.
Use a piping bag to decorate the pies with dollops of meringue to create peaks before browning them with a blowtorch.
What's in a carton of frozen pasteurised whole egg?
Each carton contains a mixture of egg white and egg yolk equivalent to 22 whole eggs in the shell. The eggs are broken, pasteurised and packaged under optimum hygiene conditions to guarantee food safety. After pasteurisation, the product is deep-frozen to allows a longer shelf life for the product.
Good to know: frozen pasteurised liquid whole eggs contain no preservatives or colourings.
Where are the eggs from?
The eggs in our products are laid in France by hens born and reared in France.
Our brand is committed to ensuring the traceability of this national origin thanks to perfect control of the supply chain, from the baby chick to the finished egg product.
A few figures:
– 230 farmers
– 5.3 million hens
– 1.6 billion eggs sold
Why use frozen pasteurised whole eggs?
The biggest advantage of frozen pasteurised eggs is their shelf life. The date of minimum durability (DDM) is 24 months when stored at -12°C.
The cartons should be thawed individually for 12 to 24 hours at a temperature between 0 and 4 °C. After opening, eggs must be used within 24 hours. and never refreeze a defrosted product.
Liquid eggs means accurate dosing, easier storage and no shell waste! So you can save precious time in the kitchen!
What recipes can I make with frozen pasteurised eggs?
Frozen pasteurised whole eggs are ideal for making cakes and pastries. It’s essential for making bases such as crème pâtissière, or for delicacies such as chocolate fondant or the famous egg flan.
On the savoury side, frozen pasteurised eggs will save you precious time when it comes to preparing a wide range of recipes: courgette clafoutis, quiche lorraine, chorizo muffins, vegetable terrine, leek tart, etc.
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