Perfect egg in shell
It is an egg cooked at a low temperature to keep a creamy yolk.
Download the technical sheet Download product brochureDescription
What are Cocotine Perfect Eggs in the Shell?
Our 63-degree eggs are thoroughly cooked for 45 minutes below the boiling point. The end result is that, when the egg is broken, its white is firmly set, while the yolk is still nice and runny. This lovely balance is achieved by cooking the white and the yolk as close as possible to their coagulation temperatures to create a unique, melt-in-your-mouth texture.
Advantages of our perfect Egg in the Shell
There are many benefits to this product:
- Rich in protein and vitamin B
- Firmer white than in a medium-boiled egg
- Optimised handling of last-minute orders, with zero product wastage
- Consistent quality, even during large meal services
- Well-suited to all types of restaurants and recipes (for both mains and starters)
Ideal for food service professionals
Perfects eggs are becoming very trendy in the world of institutional catering. The arrival of young chefs and more effective equipment is making this low-temperature cooking method more popular in kitchens. And these days, this preparation is also being introduced into school cafeterias.
There are three ways to reheat the eggs: in an immersion circulator, in boiling water or in a steam convection oven.
Packed in boxes of 10 eggs with a shelf life of 28 days.
Specificity
Oeufs de France
Packaging
2 boxes of 10 eggs
Recipe
Polenta and perfect eggs (serves 10)
- 600 g polenta
- 2.5l water
- 250 g grated Parmesan cheese
- 20 Cocotine perfect eggs
- 5 avocados
- 250g guacamole
- Diced red, yellow and green peppers
- A few fresh basil leaves
- Olive oil and balsamic vinegar
- salt and pepper
To prepare the polenta :
In a saucepan, bring the water to the boil with a pinch of salt.
Pour the polenta into the boiling water, stirring constantly to avoid lumps.
Cook over low heat until the polenta thickens (about 5 minutes).
Remove from the heat, add the butter and Parmesan cheese and stir. Season with salt and pepper.
Spread the polenta out on a baking sheet, smooth to a thickness of around 1-2 cm and leave to cool to firm up.
Presentation:
Cut pieces of cooled polenta into rectangles or squares, then lightly brown in a frying pan with a drizzle of olive oil until crisp on the outside.
On each piece of polenta, place a few slices of avocado and 2 spoonfuls of guacamole on each end of the polenta.
Gently add the perfect eggs on top of the guacamole.
Sprinkle with a few chilli flakes, diced colorful peppers and a fresh basil leaf.
Top with olive oil and balsamic vinegar.
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