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.

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.

Ovoteam fresh scrambled eggs offer a premium solution for catering professionals looking for a ready-to-eat product that is pre-cooked and packaged in a protective atmosphere. This preparation stands out for its authentic texture: a carefully balanced blend of creamy cooked pieces and a smooth preparation, guaranteeing a "homemade" result. Produced in France (Brittany), these scrambled eggs are designed to simplify breakfast or brunch service while ensuring total food safety and impeccable consistency of taste. Delas has selected this product to save chefs and caterers precious time without compromising on texture and flavour. Culinary uses and suggestions: To preserve the creaminess, avoid overcooking when keeping warm. For optimal reheating of Ovoteam scrambled eggs, you can heat the entire tray (taking care to pierce it) or use a covered catering container. In a steam oven at 100°C, allow 14 minutes for a 500g tray and 22 minutes for a 1kg tray. If you use a combi oven set at 110°C with 60% steam, the times increase to 16 minutes for 500g and 24 minutes for 1kg. Reheating by immersion at 70°C is also possible, requiring 35 minutes for the small size and 53 minutes for the large size. Finally, for portioned service, 1 minute 15 seconds in a 600W microwave oven is sufficient for 100g of product. This versatile product can be adapted to multiple serving configurations: ► Breakfast buffets: Keep warm in a bain-marie to accompany bacon, sausages or sautéed mushrooms. ► Brunch and snacks: Ideal for filling wraps, bagels or avocado toast. ► Catering: Can be used as a base for savoury verrines or personalised with fresh herbs, truffles or smoked salmon. Storage and logistics: Must be stored between 0°C and +4°C until the use-by date indicated on the packaging. After opening, cover with cling film, store in a cool place and consume within 48 hours.