Our producer’s chicken’s diet is made up of up to 70% cereals, minerals and plants pecked outdoors. These hens have no egg accelerator, traditionally producing good farm eggs for over 20 years.
Hand picking of eggs laid on nests of straw is done twice a day! It is these details that make these products authentic eggs with preserved qualities. Their advantage remain an incomparable outfit in cooking, a rise of white in firmer snow, a mayonnaise which takes for sure!
How to store your eggs…
You should know that an egg can be kept for 21 days, and that it is considered extra fresh 9 days after laying.
An egg can be stored at room temperature below 25 ° C or at the bottom of the refrigerator (2 months).
An egg is fresh when immersed in a container of salt water, it immediately falls to the bottom.
Do not wash the eggshell, it is covered with a natural product which protects it from salmonella infection.
An egg is cracked?… Only one thing to do: throw it away.
Wash your hands after contact with the shell and avoid touching the whites or yolks by breaking the egg.
Quickly consume an egg after preparation.
Little reminder of the cooking times of the egg:
- Egg “a la coque”: only an extra fresh egg, 3 minutes in boiling water.
- Poached Egg: break the extra-fresh egg in a ramekin and place it in simmering water with a little white vinegar.
- Soft-boiled egg: 5 minutes in slightly salted boiling water.
- Hard-boiled egg: 10 minutes in boiling salted water. Pass them in cold water to peel them more easily.