EGGS ▶▶▶
‘Exploring a niche with smoked eggs’
BY DICK VAN DOORN G
ijsbert and Annegien Bos of the Smoked Egg Eu- rope company have been marketing smoked eggs on a small scale on the Dutch market since 2020. Smoked Eggs Europe is a true start-up and that is
why it received an Economy & Innovation subsidy from the regional government. The product – smoked eggs – is a real taste innovation. The egg is still raw but has a subtle smoked flavour. Annegien: “Some say our eggs taste like bacon that has been cooked with the eggs, or a nice BBQ taste has been added”. The eggs are – like normal eggs – very versatile. You can do anything with a smoked egg: poach it, fry it, scramble it or use it in your favourite dishes, such as frittata, quiche, Shakshuka or sauces. It is also interesting to experiment with sweet dishes, like pavlova or cake, according to the couple.
Australian inspiration The smoked egg concept originates from Australia. Before Gijsbert attended the Hotel Management School in Maas- tricht, he travelled through Australia with a friend for a year.
Imagine an egg with a subtle BBQ taste, bringing the eggs and bacon experience, without the bacon. That is the taste innovation which enabled Gijsbert and Annegien Bos from the Netherlands to find their niche – with smoked eggs. With the first 100,000 culinary eggs already sold, they are planning to conquer the rest of Europe.
During that time he met the Kos family, entrepreneurs in ca- tering. Gijsbert worked in the catering business for a few months and became good friends with the Kos family. After that year of travelling and working in Australia, Gijsbert went to the Hotel School where he met Annegien, now his wife. They finished their studies and went abroad to work in differ- ent hotels all over the world before returning to their home country. In late 2018 the Kos family contacted Gijsbert to tell him that they had developed a new taste for raw eggs. They cautiously enquired whether Gijsbert would be interested in starting a trial in Europe with this innovative product.
Annegien Bos, poultry farmer Harrie Beek- mans (center), and Gijsbert Bos. “Smoked Egg Europe pays me a fair price for my eggs. I also like the idea of contributing to an innovative project,” says Beekmans.
▶ POULTRY WORLD | No. 10, 2021 33
PHOTOS: DICK VAN DOORN
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