Oeuf parfait en coquille | Cocotine

It is an egg cooked at a low temperature to keep a creamy yolk.


The white and the yolk of the egg are cooked as close as possible to their coagulation temperature for a unique fondant.

Pasteurised, the shell egg can be safely used in cooking!

These benefits are numerous:

  • It allows optimised management of last-minute orders and creates zero waste of goods.
  • Consistent quality during large services.
  • The perfect egg is suitable for all types of restaurants and recipes.





Oeufs de France


2 boxes of 10 eggs



Tartine grillée concassée aux 2 tomates & oeuf parfait

  • Bring the perfect eggs back to temperature in a heater or thermo-diver at 45°C.
  • Chop the shallots, grind the tomatoes and crush them.
  • Sweat the shallots in olive oil, add the crushed tomatoes, the tomato quarters, the tarragon and the thyme flowers, season and cook for 15 minutes.
  • Toast the slices of farmhouse bread and rub them with garlic.
  • Dressing: Butter the bread slices with the tomato mixture and place the eggs on top, then drizzle with a few drops of oil. 

Download the Cocotine EN brochure

Discover our different product ranges!

See booklet
Top of the page

Do you want to follow all the news on the egg products market? Subscribe to our monthly newsletter


Vous souhaitez suivre toute l’actualité du marché des ovoproduits ? Abonnez-vous à notre newsletter mensuelle