Eggs cooked, hard-boiled, poached, beaten... | Le Delas Rungis
Cooked, hard-boiled, poached, beaten eggs and quail eggs
Le Delas has selected these cooked and shelled quail eggs in a jar. Ready to use, these quail eggs offer a practical solution for a variety of culinary preparations. Their small size and delicate flavour make them an elegant addition to your dishes, whether used as a garnish for salads, canapés or hors d'oeuvres. Enjoy the convenience and quality of these cooked quail eggs to enhance your culinary creations.
These traditional poached eggs are a semi-finished product, packaged in buckets of 75 portions for professional use. These French eggs are made from eggs laid by hens weighing 43-53g before cooking. Traditional poaching gives the eggs a homemade look with an oval shape and a runny yolk. They are preserved in brine (water, salt, citric acid, lactic acid).
Professional culinary uses:
The poached eggs are ready to use and save considerable time, while guaranteeing consistent quality. They are perfect for:
► Buffets and brunches: Served hot in a bain-marie.
► Classic hot dishes: Eggs Benedict, eggs meurette.
► Gourmet salads: For mixed salads or as an accompaniment to vegetables.
Storage and preparation advice:
Store between 0°C and +4°C. Once opened, the eggs can be stored in the brine until the end of the use-by date, ensuring that the bucket is tightly closed and using clean equipment.
Preparation:
► Bain-marie: In hot water at 60°C, from 20 minutes to 3 hours (ideal for buffet service).
► Hot sauce: Immerse the eggs in hot sauce for 5 minutes.
► Steam oven: At 100°C for 1 minute.
► Microwave: In a plate with a little water, at 500W for 30 seconds.
Tip: Preserving in brine can give the eggs a sour taste. It is advisable to soak the eggs in cold water for 10 minutes before use to remove this sourness.
Cocotine poached eggs are a practical, high-quality solution for catering professionals. Prepared from eggs from free-range hens in France, it has a perfect texture: firm white and delicately runny yolk. Its vacuum-packed packaging eliminates waste and simplifies preparation, while preserving the product's taste qualities. Ready to use, it can be easily incorporated into starters, mixed salads, casseroles, broths or brunch dishes. This 48-unit format is perfectly suited to the needs of restaurant owners, caterers and local authorities, guaranteeing regularity, hygiene and time savings.
This perfect egg in shell is based on a controlled 45-minute cooking process below the boiling point, guaranteeing a set white and a deliciously runny yolk for a unique melt-in-the-mouth texture. This process ensures a perfect balance of textures while preserving the nutritional qualities of the egg, a source of protein and vitamin B. Ready to use, it offers consistent quality, makes it easier to manage last-minute orders and avoids waste, making it an asset for all types of restaurant, from gastronomy to mass catering. Packaged in boxes of 10 eggs with a 28-day use-by date, it is easy to cook in an immersion heater, in boiling water or in a ventilated oven with steam. Cocotine's perfect egg meets the demands of chefs looking for consistency and control in the kitchen. Selected for their size (53-63 g) and from free-range hens, these eggs guarantee impeccable quality while respecting animal welfare.
Cocotine egg whites, whipped up, sweetened and cooked on a bed of caramel, provide the perfect frothy texture for your desserts. Packaged in trays that hold 10-12 portions, they're easy to use and save time. They can be kept for up to 24 days in their original packaging and should be eaten within 48 hours of opening. They can be cut up or shaped with a spoon, and served with custard and flaked almonds.