Chefs no longer have to boil their own eggs

Brusco, which already supplies the UK foodservice market, including pubs, with a range of ready-made soft poached eggs and chilled or frozen scrambled eggs, has claimed there are multiple benefits to its new product.

One benefit the foodservice supplier highlighted was that pubs can avoid the costs of paying a chef to precisely batch-boil high volumes of eggs in the traditional way. but they also come in their own egg cup.

Egg soldiers

The eggs also come in their own egg cup, which is environmentally-friendly with a two-section hinged cellulose container that, once opened after reheating, has the egg nestling in one section with room for toast soldiers in the other.

The eggs make it easy for pubs to serve high quantities of soft-boiled eggs conveniently from either dry ovens or thermos-contact ovens.

For example, a batch of 100 eggs (lids open) could be placed in a pulsed air, dry oven at 140⁰C for 15 minutes or, in a thermos-contact oven (lids closed) for 35 minutes to produce soft eggs, ready to eat.

The eggs are sourced from specially selected farms in France and are pasteurised to remove harmful bacteria.

Recyclable packaging

They are also heated up and served in biodegradable packaging, meaning handling of the product is minimised and the packaging can be instantly recycled.

Brusco managing director Andrew Ashby said the product will offer the trade the option of serving a popular dish quickly and consistently without wasting time on fiddly preparation.

He added: “Our eggs are of the highest quality and provide guaranteed results every time – putting a family favourite back on the menu with a process that is both time-efficient and cost-effective.”