Degustación huevo a baja temperatura Granja Canmpomayor

El huevo a baja temperatura es un producto de gran calidad que, dado su complejo y minucioso proceso de cocinado, sólo se elaboraba en la alta cocina. 

Se prepara dentro de la propia cáscara del huevo y, una vez abierto, consigue un punto de cremosidad perfecto, tanto de clara como de yema, que debe quedar un poco liquida. 


 

When we first started this family run business, we used to collect the eggs by hand. It was in 1940 and we had 300 chickens in a farmhouse and we were all thrilled. Our origin is full of effort, responsibility, quality and constant desire to improve.

 

Nowadays, 75 years later, we have grown. Nonetheless, we still have the same appreciation for the small and well-made job, just like when we started everything. We are a company in expansion and very proud of our origin.

Visit our website for more information: Granja Campomayor

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