In the world of food service, optimising your menus while maintaining a high standard of quality and service is an ongoing challenge. Chefs must juggle between the cost of ingredients, inventory management and customer satisfaction. Within this context, simple products like the ones made by Cocotine can be invaluable partners. Cocotine, an agricultural co-operative specialising in the creation of egg products for food service professionals, offers practical, high-quality products that are mindful of animal welfare. Find out how to incorporate Cocotine products into your menus to maximise profitability and customer satisfaction.
Why choose Cocotine products?
Time-saving convenience
Cocotine’s egg products are designed to be used quickly and easily, which is a considerable advantage in professional kitchens. Our pasteurised liquid egg line for example is ready to use, eliminating the need to break eggs by hand. This shortens prep times and reduces the risk of cross-contamination. For chefs, this means enhanced efficiency and lower labour costs.
Flexible, varied uses
Cocotine products are versatile and can be incorporated into a diverse array of dishes, from starters to desserts, and are a great fit for any dining or snacking occasion. Hard-boiled eggs and poached eggs for example can be added to salads and sandwiches to meet the latest trends in snack food served at bakeries and pastry shops, or they can be used in vegetarian recipes. Scrambled eggs are the perfect partners for hotel brunches and buffets. This flexibility allows chefs to diversify their menus without the need for more ingredients, thereby optimising their inventories and reducing wastage.
Traceable quality
Cocotine is committed to delivering high-quality products with comprehensive farm-to-table traceability. Cocotine also assists the farmers in our co-operative in the process of going cage-free: our eggs are laid by hens raised in conditions that take their welfare into account, a point that is becoming increasingly important to consumers today. By opting for Cocotine, chefs can guarantee safe, sustainable products for their customers, adding value to their menus.
Optimising your menus with Cocotine
Liquid egg: A versatile tool
Our pasteurised liquid egg products are made of eggs that were broken and pasteurised before being packed. Pasteurisation eliminates pathogenic bacteria without cooking the eggs, for guaranteed safety and freshness. Liquid egg is easy to measure accurately and generates no wastage of yolks when a recipe calls for only whites, and vice versa.
It can be used to make omelettes, quiches, batters, sauces and much, much more. Utilising them will standardise your recipes, for unchanging consistency and quality in every egg-based dish you serve. In addition, the absence of shells reduces the risk of contamination and facilitates clean-up. Egg sprays are also a fantastic tool for saving time and ensuring an even glaze on your baked goods.
Sample recipe: Vegetable Quiche
- Ingredients:
- 200 ml Cocotine Liquid Egg
- 100 ml crème fraîche
- 200 g vegetables (courgettes, carrots and sweet peppers)
- 1 shortcrust pie crust
- Salt, pepper and herbes de Provence
- Instructions:
- Preheat the oven to 180°C.
- Mould the crust to a pie tin.
- Dice the vegetables and fry them in a pan with a little oil.
- Mix the Cocotine Liquid Egg, crème fraîche, salt, pepper and herbes de Provence in a bowl.
- Spread the vegetables out over the crust and then pour the egg mixture on top.
- Bake for 25-30 minutes, until the quiche is golden and cooked through.
Egg-based products: Omelettes, 63-degree eggs and poached eggs
Cocotine also has a range of egg-based products, including omelettes, hard-boiled eggs and scrambled eggs. These products are ready to use, which can save you precious time in the kitchen whilst delivering consistent quality. Omelettes are a perfect fit for vegetarian menus at institutional kitchens serving meals in schools or healthcare establishments. As for our 63-degree eggs, they are ideal for commercial restaurant menus, allowing for the development of sophisticated menus for an optimised cost. They can be incorporated into a multitude of dishes, from hot and cold starters to main courses to salads. Their free-range certification will give your menus a boost and also justify higher prices, increasing your profit margin and attracting a clientele of diners who are concerned with the sources of the food they eat.
Sample recipe: Scrambled Egg Wraps
- Ingredients:
- 200 g Cocotine Scrambled Egg
- 4 wheat tortillas
- 100 g grated cheese
- 1 red pepper
- 1 avocado
- Salsa
- Salt and pepper
- Instructions:
- Heat the Cocotine Scrambled Egg according to the instructions on the package.
- Wash the red pepper and cut it into slices.
- Peel and slice the avocado.
- Warm the tortillas in a pan on the hob.
- Top each tortilla with scrambled egg, slices of red pepper and avocado, a handful of grated cheese and a spoonful of salsa.
- Roll the tortillas into wraps and serve warm.
Benefits to chefs and establishments
Reduced costs
By using Cocotine products, chefs can cut the costs associated with buying fresh eggs, particularly by reducing waste. Ready-to-use products also shrink labour costs and optimise prep times.
Improved efficiency
Cocotine products simplify the inventory management process and the preparation of dishes. For example, fresh or frozen liquid egg is easy to store and use. Cocotine also offers a dessert range featuring crêpes, French toast, floating islands and more, which are easy to transform into sweet treats to finish off a meal. Cocotine’s product line contributes to a better organisation and smoother management of daily tasks.
Customer satisfaction
By opting for Cocotine products, chefs can serve high-quality dishes to their customers, prepared with safe, sustainable ingredients. Consumers are more and more sensitive to the quality and provenance – especially French! – of the food they eat, with nearly 9 in 10 French people (89%) reporting this to be an important factor in their choice of eggs.
In addition, Cocotine is committed to working with farmers to help them move away from using cages and shift to products that are more respectful of animal welfare, in response to consumer expectations. The fact is that 70% of European consumers would rather eat free-range or other cage-free (organic or Label Rouge) eggs than cage eggs.
Cocotine’s simple products are real assets when it comes to optimising food service menus. Their convenience, flexibility and quality combine to save chefs time, cut costs and satisfy customers with dishes that are both delicious and sustainable. By choosing Cocotine, food service professionals can boost their profitability whilst meeting today’s growing demand for ethical responsibility and food quality. Read our white paper on stimulating sales and controlling costs at commercial restaurants to find out how Cocotine eggs can expand your menus whilst magnifying your profitability. Try Cocotine’s egg products today and experience for yourself the benefits they promise to your establishment.
