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.
Oeufs de France
2 boxes of 10 eggs
Toast with 2 Kinds of Tomatoes & a perfect egg
Reheat the perfects eggs in a pot of boiling water or an immersion circulator at 45°C.
Chop some shallots, and then peel and dice some fresh tomatoes.
In a saucepan, sweat the shallots in olive oil and add the diced tomatoes, some sun-dried tomatoes (quartered), tarragon and thyme flowers. Season with salt and pepper, and cook for 15 minutes.
Toast some slices of farmhouse bread and rub them with garlic.
Presentation: Spread the tomato-based preparation on the bread, place an egg on top of each toast and then drizzle with a few drops of olive oil.
So, have we won you over with this recipe?