What it is
Fresh Swiss free-range eggs in OS category 53+ are an everyday professional ingredient with a minimum weight of 53 g per egg. They suit savoury cooking, baking and pastry work.
Origin and format
This reference comes from Swiss free-range production and is handled as individual eggs. The minimum 53 g specification gives kitchens a consistent starting point for recipe planning.
Organoleptic profile
Fresh eggs bring a clean egg aroma, a firm white and a rich yolk character to preparations. Their neutral, versatile profile works in both sweet and savoury recipes.
Professional uses and quantities
Use one egg as a practical recipe unit, then scale by portions. They work in batters, fresh pasta, creams, custards, omelettes and sauces; follow the recipe for the final quantity.
Errors to avoid
Do not crack eggs directly over a finished preparation or leave shell fragments in the work area. Avoid uncontrolled temperature changes and check each egg before use.
Storage and handling
Keep the eggs refrigerated and follow the storage and best-before information on the pack. Handle them carefully, keep the work surface clean and use opened packaging according to the label.
LAPA logistics in Switzerland
LAPA supplies this Swiss OS 53+ egg reference to restaurants, hotels, bakeries, pastry shops and caterers across Switzerland. The individual format supports recipe-based ordering.
Who it is for
For professional kitchens that need fresh Swiss free-range eggs with a documented minimum weight for regular cooking, baking and pastry production.
