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.