Scrambled eggs | Cocotine

Cocotine’s creamy Scrambled Egg makes for the perfect meal at any time of day. Discover a product tailored to the food service industry, which you can serve hot or cold.

Download the technical sheet


Cocotine’s Scrambled Egg is a mixture made from whole eggs cooked over low heat to achieve a creamy texture.

A breakfast staple, scrambled eggs are becoming ever more popular. They also provide all the nutrients a person needs to help fuel their day, like vitamins, proteins, antioxidants and more.


Advantages of our Scrambled Egg

Cocotine Scrambled Egg delivers many benefits to food service professionals:

  • Ready to use
  • Quick and easy to prepare: 2-3 minutes in the microwave or 20 minutes in the oven at 120°C
  • A base for multiple recipe, from breakfast to the end of the day
  • Compatible with vegetarian diets
  • Creamy texture
  • Additive-free recipe.


Ideal for food service professionals

Because Cocotine’s Scrambled Egg is pre-prepared, it can save time without the added inconvenience of cooking. This product is a simple, healthy option to serve for breakfast, brunch, snack or as part of a buffet of small plates.

If you’re interested in more egg products, take a look at Cocotine’s Devilled Egg and our Omelette Cubes.


Oeufs de France


2,5kg, 9kg or 10kg


Scrambled egg brick with chorizo, tomato confit and cheddar (100 guests)

  • 8 kg Cocotine Scrambled Egg
  • 3 kg chorizo
  • 3.3 kg sliced cheddar
  • 3 kg sun-dried tomatoes
  • 100 sheets brick pastry
  • Olive oil

Julienne half of the chorizo.

Sweat the julienne and mix it with the scrambled egg.

Lay out a sheet of brick pastry and arrange three slices of chorizo in the middle.

Lay out the sun-dried tomatoes on top of the chorizo, place a slice of cheddar on top of that and then add the scrambled egg with chorizo.

Fold the pastry sheet into a rectangle.

Brown the top of the brick pastry with olive oil and bake in the oven for 10 minutes at 180°C.


See the recipe

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