Optimise your kitchen’s productivity with pasteurised eggs
Chefs and other food service professionals are constantly looking to boost their efficiency without compromising on the quality of the dishes they prepare. The decision to cook with pasteurised eggs – a convenient, safe solution – is perfectly in line with that goal. Saved time, accurate measurements and food safety are just some of the many advantages of using liquid egg in kitchens, for both commercial restaurants and institutional catering.
Cocotine’s wide range of fresh and frozen egg products allows us to meet the specific needs of chefs. And it’s no coincidence that 96% of them say they would recommend our brand to other chefs!
Pasteurised eggs and their advantages in the kitchen
Pasteurisation is a process that eliminates pathogenic bacteria from food, without altering its nutritional quality or flavour. Not only are pasteurised eggs safe but they are also delicious. Plus, they simplify your kitchen’s organisation and the preparation of your dishes. The many benefits of egg products include:`
- Time saved: You don’t have to break any eggs or separate the whites from the yolks, so you can focus instead on your culinary creations
- Longer shelf lives: Pasteurised eggs last longer, so you have less food waste and lower costs
- Simplified storage: Thanks to its packaging in cartons or bottles, our liquid egg is designed to maximise storage efficiency in your fridges and freezers
- Precise measurements: Our egg products – whole egg, egg yolk or egg white – can be measured down to the gram, guaranteeing great consistency in the execution of your recipes
- Impeccable food safety: Pasteurisation eradicates the risk of bacterial contamination (like salmonella), so you can have complete peace of mind, knowing that you are in compliance with the relevant hygiene rules.
Now more than ever, liquid egg is an appropriate choice for any kitchen. In fact, it’s really a must for any chef looking to optimise their productivity.
Pasteurised eggs in the service of your culinary creativity
Pasteurised eggs can be used to make a wide variety of sweet and savoury recipes, from starters to desserts. Because these raw products are so versatile, they have even won over chefs at fine dining establishments and have made their way into haute cuisine.
Liquid egg can elevate any creation – velvety sauces, melt-in-your-mouth creams, fluffy mousses and more – to the great delight of your guests. Whether you need to use the whole egg or just the yolk or the white, our egg products are invaluable culinary aids that come ready to use.
Cocotine egg products: Quality and traceability
The Cocotine brand stands out for our complete control over our egg value chain, guaranteeing unparalleled traceability. All our products are made from eggs that are 100% French, from the hen to the egg itself, as certified by the Œufs de France (French Eggs) logo on our packaging.
Cocotine supports our cooperative’s farmers, offering assistance on farming practices and feed for their laying hens, so they can produce eggs of the highest quality in a way that protects the birds’ welfare.
Thanks to these commitments, our brand has become a preferred partner for food service professionals who want to know the origins of their ingredients, so they can transparently share that information with their consumers.
You can count on our pasteurised eggs to boost your productivity and your creativity without ever sacrificing the quality of your cuisine.
