Maker · Nijkerk, Gelderland · Dairy
Roemburg Eggs and Dairy
Van Roemburg in Nijkerk specialises in eggs and dairy. Fresh daily supply, its own refrigerated transport and a supplier who knows what a pastry chef or cook needs from an egg and from cream.
The story
Who's behind it
Van Roemburg Eggs and Dairy is based in Nijkerk, in Gelderland. The family business has supplied fresh eggs and dairy to professionals for decades and built its whole range around them. Co-owner Olaf van der Sar sums up the direction as reliability, quality and a good relationship with the customer.
They supply confectioners, pastry kitchens, hospitality wholesalers and restaurants, and deliver with their own conditioned, certified transport. The eggs come in fresh every day and go out chilled.
The range
The range is narrow and deep. Alongside fresh eggs in different sizes they supply liquid, pasteurised egg products for working quickly and safely through larger volumes. Then there's Dutch dairy such as cream, whipping cream, butter and cheese, plus imported dairy such as mozzarella and Greek yoghurt, and plant-based alternatives to cream and butter.
Daily supply and their own chilled transport keep everything fresh. You see it in how the yolks stand and how the cream whips. You use whole eggs where you need them by hand, and liquid egg where speed and consistency count. It all comes in one delivery.
In your kitchen
Work with one egg size, such as the free-range size L, and your pastry stays accurate by weight: creams set the same, sponges rise the same. With the fresh unsweetened whipping cream you control the sweetness yourself and season a sabayon, chantilly or sauce the way you want.
At the table you can say: fresh eggs and dairy from a specialist in Nijkerk, delivered daily and chilled.
Chef’s tip
Ask for the fresh unsweetened whipping cream. You decide how much sugar goes in, which saves on your desserts and sauces where you're getting sweetness from elsewhere already. And for pastry, work with one consistent egg size: matching eggs keep your recipes accurate by weight.
How to use it
Ideas for your menu
Crème anglaise and pastry cream
Fresh egg yolks and full dairy as foundation. Consistent eggs keep your binding ratio predictable, batch after batch.
Sabayon
Whipped yolks over a warm bath. Needs fresh eggs that whip up well and stay airy.
Savoury tart and quiche
Egg and cream as filling. With liquid whole egg you work fast and evenly through larger volumes.
Whipped cream
Unsweetened whipping cream you season yourself, from chantilly to a quenelle with the dessert.
For your menu
“Free-range eggs and fresh dairy from Van Roemburg, Nijkerk.”
Products from Roemburg Eggs and Dairy
What we carry from this maker
Free-range eggs size L (box of 90)
Consistent size, handy for pastry work where you weight and proportion.
Fresh whipping cream, unsweetened (per litre)
Without added sugar, so you dose it yourself.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.