Scrambled eggs | Cocotine
Ideal for any meal. Share this delicious preparation with your guests, for example accompanied by a salad!
Download the technical sheetDescription
Scrambled eggs can be enjoyed as a hot starter or a main course, but also for breakfast, in tapas or as part of a buffet.
Made from eggs laid in France.
Specificity
Oeufs de France
Packaging
2,5kg, 9kg or 10kg
Recipe
Scrambled Eggs & Salmon
- Heat the scrambled egg in an open-topped Gastronorm container for 5 minutes at 150°C.
- Toast the sliced sandwich bread and bevel them.
- Once the egg is warm, add crème fraîche to make it creamier, then arrange it in small dishes on a plate.
- Accompany each serving of scrambled egg with a slice of smoked salmon, two slices of toast and a glass of orange juice.
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