Cooked Egg Products

Cooked Peeled Eggs

Farm Pride Cooked Peeled Eggs are prepared from first quality eggs. The eggs are cooked and peeled, then packed in a modified atmosphere. This product can be produced under Kosher supervision.

Applications:

They are ideal for sandwiches, egg salads, stuffed eggs, scotch eggs, hors D'oeuvres, hot egg dishes, party platters, casseroles or even pickled eggs.

Shelf Life:

25 days from date of manufacture and ideal storage is between 1°C and 4°C.  Use within 48 hours of opening.

Pack Size:

6 x 2 kg in MAP.

French Crepes

Farm Pride French Crepes are ready cooked. They are made from wholesome ingredients including whole egg.

Applications:After a quick immersion in hot water, the crepes are ready to fill for sweet or savoury use. Can be microwaved or heated in the oven. Serve hot or cold. Each crepe is 16g in weight.  The crepe needs to b immersed in water before heating.


Storage and Shelf Life:

Store in a cool dry place and use 7 months from date of manufacture.

Pack Size:

Box of 100 crepes.  Crepe is 1.65kg (5 pouches of 20 crepes). Crepe size is 18cm x 18cm.

Also available in retail packs.

Fried Eggs

Farm Pride Fried Eggs are prepared from first quality eggs and are individually cooked and frozen.

Applications:

They are convenient and ready to serve for breakfast or as an ingredient in a burger or filled roll product. Can be microwaved or heated in the oven.

Storage and Shelf Life:

Keep frozen at -18C.  Product can be used straight from the freezer. Shelf life is 9 months frozen.

Pack Size:

6 boxes per outer carton. Each inner box contains 1 bag of approximately 50 eggs.

Poached Eggs

Farm Pride Poached Eggs are prepared from first quality eggs and can be warmed ready for use. The eggs are poached in a formed heat sealed plastic pack containing 10 eggs.

Applications:

They can be used whenever poached eggs are required.

Storage and Shelf Life:

1-4°C, 34 days from date of manufacture.

Pack Size:

Box of 60 poached eggs, 2.25kg, 6 plastic sleeves of 10 eggs.

Poached Egg Usage

Farm Pride Foods provide perfectly cooked poached eggs ready for your convenience, just warm and serve.

Storage:

Store poached eggs in the carton in the refrigerator or cool room. Unopened poached eggs have a shelf life of 34 days from date of manufacture.
Heating Instructions

Stove Top / Bain Marie:

Use eggs straight from the refrigerator and heat in the plastic sleeve
• Submerge plastic sleeve containing eggs into a pot of simmering water for 4-5 minutes or alternatively warm in a preheated bain marie.
• Peel away the backing from the sleeve and invert eggs from their pouches
to serve

Microwave Oven (750 watt):
Use eggs straight from the refrigerator and remove eggs from
plastic pouch.
• Place a single egg on a microwave safe plate or container.
• Heat for 40-45 seconds on Medium Low power.

Handy Hints

Each sleeve provides two different shaped eggs for that individual look. The plastic sleeve has been designed in such a way that when the backing is peeled away the egg can be hygienically inverted onto a plate without being touched by hands. The poached eggs have been cooked to have a slight runny centre. For a firm yolk cook eggs in boiling water for a few extra minutes. Some eggs can be used from cold then heated by the serving suggestion eg. Eggs New Orleans. Individual eggs can be cut from the plastic sheet and heated in the plastic. After removing from the microwave, remove from the plastic.

Serving Suggestions For Poached Eggs

• Serve poached eggs on polenta (corn bread) that has been topped with roasted capsicums. Finish with shaved parmesan cheese and cracked pepper
• Serve poached eggs in flat mushrooms that have been grilled with a little pesto sauce or tomato chutney and top with frilled prosciutto.
• Serve poached eggs in pappadums with a creamy curry sauce and topped with fresh coriander. Pappadums can also have a little nasi goreng or other flavoured rice before adding egg.

Traditional Serving Suggestions:

Eggs Florentine-
Poached eggs served on a seasoned spinach puree topped with Gruyere or Emmenthal that is then grilled.

Eggs Benedict -
An English muffin topped with cooked ham, poached eggs and Hollandaise sauce.

Eggs New Orleans -
Individual ramekins filled with a blend of tomato, celery, onion and green pepper. Topped with and egg and grated cheese then baked until egg is cooked and cheese melted.