5. Egg products, a ready-made dish
5.1 Consumption brakes
Following a survey we carried out around 1980 with the help of the DGRST, we knew that the main obstacle to egg consumption in out-of-home catering was the difficulty encountered by catering managers in using traditional culinary preparation techniques to serve eggs in large batches.
The chef throws up his hands when asked to serve 5,000 hard-boiled eggs! The rapid preparation of individual omelettes poses great difficulties, and when it came to cooking and peeling 1,000, 2,000 or 10,000 hard-boiled eggs, the problem was such that the chef gave up, thereby depriving himself of savings.
The modernization of kitchen equipment, with the installation of steam ovens in particular, and the emergence of easy-to-serve and...
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Egg products, a ready-made dish
Pharmaceutical outlets
Economic data
Bibliography
Documentation and list of producers and manufacturers
Institut technique de l'aviculture ITAVI, Paris
French Ministry of Agriculture and Fisheries
Direction générale de l'alimentation DGAL, Paris
Equipment manufacturers (non-exhaustive list)
Egg sorting, weighing and packing machines
MOBA/Scholtz.
Egg-breaking machines, dryers, etc.
Sanovo Engineering A/S
Vacuum packaging machines
Multivac France.
Machines for cooking, peeling and counting hard-boiled eggs
...
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