Egg yolk powder, 100 g

No fresh eggs on hand – or only the yolk is needed and the egg white is left over? The free-range egg yolk powder provides a solution. Simply mixed with lukewarm water, it turns into a smooth egg yolk mass that can be used just like fresh egg yolk – whether heated, whisked until fluffy or worked directly into fine desserts. A major advantage: no leftover egg white remains – exactly the amount the recipe calls for is used. This makes the egg yolk powder particularly practical for applications such as pudding, creams or Pasteis de Nata, where only egg yolk is required. Especially for recipes in which raw egg yolk is used – such as tiramisu or creamy cake fillings – pasteurisation offers a decisive advantage: the egg yolk powder is salmonella-free and therefore the safe choice, without the health risk that fresh raw egg yolk carries. It is only unsuitable for making mayonnaise, as the natural emulsifying power of fresh egg yolk cannot be replaced in this case.

Use is straightforward and efficient. As a substitute for one fresh egg yolk, weigh out 10 g of powder and add 12 g of lukewarm water – this corresponds to a ratio of 1 part powder to 2 parts water. Stir well with a small Whisk and let the mixture stand for 15–20 minutes so that all lumps dissolve completely and a smooth, creamy consistency is achieved. Stir briefly once more – and the egg yolk is ready to use. The lukewarm water is decisive here: it helps the powder dissolve evenly and without lumps. For particularly airy results – for example for tiramisu or airy cake fillings – additionally whip the mixed mass with the Whisk or a hand mixer. The mixed egg yolk powder binds confectioners' custards reliably and gives them their typical creaminess. For pudding, heat together with sugar, starch and milk while stirring constantly – the egg yolk binds the mass evenly and provides the velvety texture. For ice cream, stir directly into the base – it prevents the formation of ice crystals and ensures a creamy, stable texture. For hollandaise, béarnaise and other classic sauces, it binds just as reliably as fresh egg yolk. In pasta recipes it provides the typical golden-yellow colour and firm bite, and in sponge mixtures and roulades it provides the necessary binding and moisture.

Store the egg yolk powder cool, dry and protected from light at 10–20°C. The powder draws moisture from the surroundings and can clump – therefore always reseal the bag well after each use and do not store it near steam or moisture, i.e. not directly next to the stove or in a humid kitchen. Do not store in the refrigerator – the moisture there impairs the quality of the powder and makes later dissolving more difficult. Properly stored, the egg yolk powder keeps for a long time and is ready to use at any time – a reliable supply for anyone who regularly cooks and bakes with egg yolk.

No waste, no guilt, no salmonella risk – the free-range egg yolk powder is the reliable choice for anyone who regularly cooks and bakes with egg yolk. Thanks to the handy 100 g pack, it is ideal for occasional use or smaller quantities. Always within easy reach, long shelf life and consistent quality – simply weigh, mix and get started. For once you have baked and cooked with the free-range egg yolk powder, you will know: it belongs in every well-equipped kitchen.