Oeuf parfait en coquille | Cocotine

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

Description

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.

 

 

 

Specificity

Oeufs de France

Packaging

2 boxes of 10 eggs

Recipe

oeuf-parfait-recette-tartines-campagne-tomates

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

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