Cocotine’s Poached Eggs deliver the perfect combination of tender, firm egg whites and runny, creamy yolks.
Cocotine Poached Eggs can be used in many different recipes, adding a unique flavour and touch of delicacy to any dish. They go great with stock, salad and casseroles.
Advantages of Cocotine Poached Eggs
Our sous vide poached eggs are ready to use and save time on a daily basis, all without producing any shell waste. In addition, the technology employed preserves the eggs’ nutritional and savoury qualities.
Ideal for food service professionals
The creamy texture of Cocotine Poached Eggs will delight your diners without the inconvenience of having to be cooked. These products allow you to easily make elaborate culinary creations and is an original way to accompany your starters and salads.
Oeufs de France
75, 48 ,36 eggs
Poached Egg in Thai Broth (serves 100)
- 100 Cocotine Poached Eggs
- 10 litres vegetable stock
- 0.83 litres salty soy sauce
- 2 kg carrots
- 2 kg onions
- 500 g ginger
- 330 g garlic
- 1 kg celery stalks
- 83 g curry
- 166 g fresh coriander
- Olive oil
Finely chop the onions, carrots, celery stalks, ginger and garlic.
Sweat those vegetables in olive oil, deglaze with soy sauce, reduce and add curry.
Moisten with the vegetable broth and cook for 15 minutes.
Pour through a conical strainer and set the vegetables aside.
Place the vegetables from the broth in serving bowls, place a Cocotine Poached Egg on top and bake for 15 minutes at 65°C.
Right before serving, pour the hot broth over the egg and add the chopped coriander.