Frozen Sweetened Pasteurised Egg Yolk | Cocotine

Avoid shelf life issues with our frozen liquid egg products.

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Cocotine’s sweetened pasteurised egg yolks

When separated from the whites, pasteurised egg yolks can be used to bind your sauces but also to emulsify fats.

Cocotine’s liquid egg yolks are packaged in recycled cartons to guarantee the product’s outstanding quality. Each carton contains 66 pasteurised egg yolks per kilogram.


Advantages of our Sweetened Pasteurised Egg Yolk

Yolks are the most vitamin-rich part of the egg and are also an important source of fat. As a result, their properties can provide a variety of culinary delights.

Packaged in cartons, our pasteurised egg yolks retain their nutritional value and their flavour.

The frozen version lets you keep your Cocotine liquid egg yolks for up to 24 months in the freezer.


Ideal for food service professionals

Perfect for dessert recipes, our sweetened liquid egg yolks can be used to make creams, ice creams, quiches and pastries.

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.


Oeufs de France


Carton 1kg or 5kg


Crème brûlée ( serves 100)

  • 2 kg Cocotine Sweetened Pasteurised Egg Yolk
  • 8 litres double cream
  • 70 kg Renfort+
  • 850 g sugar
  • 20 vanilla beans
  • 5 kg brown sugar

Preheat the oven to 160°C. Heat some cream and vanilla seeds in a saucepan. Whisk the egg yolk with the sugar in a mixing bowl. When the cream starts to boil, pour it into your mixture while continuing to whisk. Remove from the hob and let cool after adding some Renfort+.

Pour into ramekins and cook in a water bath for 25 minutes. Let cool and then refrigerate for 4 hours.

Before serving, sprinkle with brown sugar and caramelise with a blowtorch.

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