Egg yolk powder, 100 g

No fresh eggs to hand – or only the yolk is needed and the egg white would go to waste? Egg yolk powder from free-range hens solves the problem. Simply mixed with lukewarm water, it transforms into a smooth yolk mass that can be used in exactly the same way as fresh egg yolk – whether heated, whisked to a foam or folded directly into fine desserts. One major advantage: no surplus egg white is left over – you use precisely the quantity the recipe calls for. This makes Egg yolk powder particularly practical for applications such as puddings, crèmes or Pasteis de Nata, where only egg yolk is required. Especially in recipes where egg yolk is used raw – such as tiramisu or creamy cake fillings – pasteurisation offers a decisive benefit: the Egg yolk powder is free from salmonella and therefore the safe choice, with none of the health risk associated with fresh raw egg yolk. The one exception is mayonnaise, where it is not suitable, as the natural emulsifying power of fresh egg yolk cannot be replicated.

The preparation is straightforward and efficient. As a substitute for one fresh egg yolk, weigh out 7 g of powder and add 14 g of lukewarm water – a ratio of 1 part powder to 2 parts water. Stir well with a small Whisk and leave the mixture to stand for 15–20 minutes so that all lumps dissolve completely and a smooth, creamy consistency forms. Stir briefly once more – and the egg yolk is ready to use. The lukewarm water is key: it helps the powder dissolve evenly and without lumps. For particularly airy results – for example for tiramisu or light cake fillings – whisk the reconstituted mixture additionally with a Whisk or hand mixer. The reconstituted Egg yolk powder binds patisserie creams reliably and gives them their characteristic creaminess. For puddings, heat together with sugar, starch and milk, stirring constantly – the egg yolk binds the mixture evenly and produces a velvety texture. For ice cream, stir it directly into the mixture – 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 characteristic golden-yellow colour and al dente texture; in sponge mixtures and roulades it delivers the necessary binding and moisture.

Store Egg yolk powder in a cool, dry, dark place at 10–20°C. The powder absorbs moisture from its surroundings and can clump – so seal the bag well immediately after each use and do not store it near steam or moisture, i.e. not directly beside the hob or in a damp kitchen. Do not store in the refrigerator – the moisture there impairs the quality of the powder and makes it harder to dissolve later. Stored correctly, Egg yolk powder keeps for a long time and is ready to use at any moment – a reliable supply for everyone who cooks and bakes with egg yolk on a regular basis.

No waste, no guilty conscience, no risk of salmonella – Egg yolk powder from free-range hens is the reliable choice for everyone who cooks and bakes with egg yolk regularly. Thanks to the handy 100 g pack, it is ideal for occasional use or smaller quantities. Always within reach, with a long shelf life and consistent quality – simply weigh, mix and get started. Because anyone who has once baked and cooked with Egg yolk powder from free-range hens knows: it belongs in every well-equipped kitchen.