Bright white with a velvety golden yolk, rich in flavour and layered in texture. Marigold is the world’s first culinary egg – and has since grown into a full-fledged flavour universe for chefs who dare to surprise.
The strength of the Marigold egg lies deep within. Quite literally. Its secret? A cheerful orange flower: the marigold (Tagetes). Marigold hens are fed a specially crafted natural diet – a blend of grains, seeds and oils enriched with these vibrant petals – resulting in eggs with a sunny hue, a creamy bite, and a distinct floral aroma. The result: a yolk that remains smooth and luscious, even after cooking. An egg that doesn’t simply bind or enrich – it transforms.
Among chefs, it’s often referred to as The Queen of Eggs. And rightly so. Its versatility has inspired a bold culinary product line, full of surprising applications, all centred around the egg’s rich flavour and radiant colour.
One of these creations is Marigold Bottarga – a salted, cured and dried egg yolk, ready to be finely grated over dishes as a deep umami-rich flavour boost. Earthy, savoury, and delicately salty. Recently added are the Bottarga Specialties, each with a distinctive signature. Think Kaffir Lime; bright, citrusy, with a near-perfumed freshness. Or Ras el Hanout, a warm and floral Moroccan spice blend. There’s also Vadouvan, smoky and earthy, and Dutch Vanilla, soft and creamy with floral undertones. Each flavour is designed to inspire, surprise and awaken the senses.
Also beloved is the Marigold Mayonnaise: silky-smooth, elegant and rich. Just like the egg itself, this authentic mayonnaise was crafted for refined applications – from amuse-bouche to saucework.
In addition to these culinary innovations, Marigold also breathes new life into beloved classics. In collaboration with De Librije, two high-gastronomy advocaat creations were born: Rumour & Revenge. A velvety custard of Marigold yolks, enriched with botanicals from Jonnie and Thérèse Boer. The flavours – spiced rum and citrus-forward genever – give this traditional Dutch liqueur an electrifying new expression. Its rich golden hue? Entirely natural, thanks to the deeply pigmented yolks – no colourants needed.
With a single ingredient as its foundation, Marigold Culinair is shaping a new standard in flavour. It’s no surprise that top chefs like Onno Kokmeijer, SVH Master Chef and former Gault&Millau Chef of the Year, choose the Marigold egg. “Marigold turns something everyday into a gastronomic innovation,” Kokmeijer says. “It challenges chefs to take their creativity to the next level.”
Marigold proves that this egg is anything but ordinary. It’s a platform for creativity, with flavours that push chefs to think and taste differently. It’s not just an ingredient – it’s an enrichment. One where the Marigold yolk can take centre stage in a truly exceptional dish.
