Description
The CEufs de Loué PGI are eggs laid by a specific race of layer hens that adapted to free range farming.
Production Area
The production area of the CEufs de Loué PGI includes the laying hen farms located in the departments of Sarthe and Mayenne; Orne, Indre-et-Loire, Loir-et-Cher and Eure-et-Loir and in the neighbouring cantons; in the department of Maine-et-Loire within the Segré commune and in the cantons to the north of the River Loire, within the Centre and Pays-de-la-Loire regions.
Production Method
These are farm hens bred in small groups, in the open air and on the ground, in poultry pens equipped with ventilation and natural illumination systems; the hen are fed with cereals from the production region. The farmer collects the eggs several times a day in the poultry pen, proceeding with a manual selection, to then preserve them under controlled temperature within the farm.
Appearance and Flavour
CEufs de Loué PGI have a reddish shell; when raw, the yolk has a straw yellow colour and the egg-white is consistent and translucent. The taste is smooth and they need to weigh 48 g or more, shell included.
History
For two centuries, the economy of the town of Loué, canton capital in the department of Sarthe, has built on the activities linked to its weekly market and four annual fairs, amongst which the famous 'Foire de l'Envoi'. The appreciation for the eggs and the poultry in this area has led to the fact that their prices have always been higher compared to other markets. Still today, the CEufs de Loué PGI are the most expensive in the market, but their fame, regularly verified, remains unequalled in France regarding eggs of free range hen.
Gastronomy
CEufs de Loué PGI, just like any egg, remain edible and can be kept for many days at room temperature, even though their nutritional properties tend to diminish with decreasing freshness. If freshly laid, they can also be eaten raw, otherwise they can be boiled or prepared following various cooking procedures: soft-boiled - slightly hardened, but with a basically raw inside; fried - in butter; poached - thrown without the shell into boiling water and vinegar, and then seasoned with melted butter and anchovies. The eggs are used for omelettes and numerous other dishes, because they bind and thicken various foods. They are used in the preparation of creams for ice creams and sweets, and in the preparation of confectionary mixtures.
Marketing
The product is sold as CEufs de Loué PGI Extra Fresh, Fresh, or with the laying date. It is sold raw, and every egg is clearly identified thanks to the stamp on the shell carrying the name of the producer and the denomination Loué, in addition to the laying date. It is placed in recycled cardboard boxes in packages of 4, 6 or 12 eggs, but also sold in units, because every egg is identifiable by the print on the shell.
Distinctive Features
The specific quality of CEufs de Loué PGI is linked to the selected race type of laying hen, their nutrition based on cereals exclusively from the breeding area, the free range breeding and the knowledge and competence of the entire production chain, which for centuries has been dedicated to bird breeding for egg production.
