Cocotine’s pasteurised liquid egg whites
Egg whites, which are also known as albumen, are good for the body thanks to their high vitamin and protein levels.
Cocotine’s Pasteurised Egg White is packaged in recyclable plastic bottles. A 1 kg bottle of Cocotine Pasteurised Baker’s Egg White contains 33 pasteurised egg yolks.
Our pasteurised eggs come from France.
Advantages of our Pasteurised Baker’s Egg White
Egg whites are often preferred over egg yolks because they contain fewer calories. They also help make your concoctions light and airy, while offering many additional benefits:
- Compatible with vegetarian diets
- Ready to cook
- Convenient packaging
- Considerable time savings.
Ideal for food service professionals
Cocotine’s Pasteurised Baker’s Egg White can be used in a wide variety of recipes, whether it is beaten, poached or runny. It is packaged to let you use it any way you like, without wasting any time.
Keep these liquid egg whites refrigerated, in their original packaging, and use within 72 hours of opening.
Oeufs de France
Exists in :
- Animal welfare cage-free
Bottle 1Kg, 2kg or 5kg
Spring Devilled Egg Fingers (100 servings)
- 1.6 kg d’aucy Peas
- 50 radishes
- 1.6 kg carrots
- 4 kg Cocotine Egg Yolk
- 4 kg Cocotine Egg White
Dice the carrots and heat them with the peas in a saucepan of boiling water. Slice the radishes. Pour the Cocotine Egg Yolk into a frying pan and whisk gently. Pour the Egg White into ramekins and bake in the oven. Mix the scrambled Egg Yolk with mayonnaise. Remove the baked Egg White from the oven, cut it into squares and then add a spoonful of the Egg Yolk mixture on top. Garnish with the vegetables. Add some salt, pepper and chives, and it’s ready to serve.
Watch the video of our Spring Devilled Egg Fingers recipe.
And download the recipe card HERE !