Fresh Pasteurised Whole Egg

A product made from fresh eggs for better workability, all in a clear, compactible and recyclable bottle.

Download the technical sheet

Description

Equivalent to 22 eggs per kg. Pasteurised whole egg is used to make omelettes,
flans, sponge cakes, brioches, pastries and more.
Made from eggs laid in France.

Specificity

Oeufs de France

Poule élevée en plein air

Packaging

Bottle de 1kg ,2kg ou 5kg

Recipe

Egg Cream Dessert

  • Heat the milk and vanilla sugar on the hob.
  • While they are heating, beat the Cocotine Whole Egg in a large bowl with the sugar until the mixture starts to lighten in colour.
  • When the milk is hot, pour it over the egg and stir well.
  • Take some small ramekins and pour the preparation into them.
  • Preheat the oven to thermostat 6 (180°C) and bake in a water bath for about 30 minutes. Wait for the cream to turn a golden brown. Let it cool and then serve.

Download the Cocotine booklet

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