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About us

The idea of ​​the smoked egg comes from Australia. The Kos family owns the idea. On their 'free range' chicken farm they have discovered the technique of cold smoking. After 3 years of testing, this process has been refined and ensures exactly the right temperature, humidity, smoke volume and time precision.

The result is this wonderful product SMOKED EGGS.

The cold smoke process has a number of sustainability benefits compared to current standards:

  • Product reduces waste because the smoked eggs last much longer
  • Transport is less expensive (no need for chilled transport)
  • Research has shown that after 18 weeks a smoked egg kept at a temperature of 21 degrees Celsius contains less then 10 bacteria, while a fresh egg contains 21 million bacteria
  • Low energy consumption compared to cooking
  • No water needed during the process


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