Pasteurized egg yolk powder, 100 g

No fresh eggs left in the house – or you only need the yolk and don't know what to do with the white? This free-range Egg yolk powder solves exactly that problem. It is the practical, gentle alternative to fresh egg yolk – simply mixed with lukewarm water, it can be used just like a fresh egg yolk. Whether worked into creams, used for sauces, kneaded into pasta, used for pudding or ice cream, or whisked until frothy – the Egg yolk powder is versatile. Only for making mayonnaise is it unsuitable, as the natural emulsifying power of fresh egg yolk cannot be replaced. A further advantage, especially in recipes with raw egg yolk: the Egg yolk powder is pasteurised and therefore salmonella-free. If you make tiramisu, cake fillings or other desserts containing raw egg yolk mixture, you can use the Egg yolk powder without hesitation – without the health risk that fresh raw egg yolk carries.

Before use, the Egg yolk powder is briefly mixed with lukewarm water. As a substitute for one fresh egg yolk, weigh out 10 g of powder and add 12 g of lukewarm water. Stir well with a small Whisk and let the mixture stand for 15–20 minutes so that all lumps dissolve completely. Then stir briefly once more – and the egg yolk is ready to use. The lukewarm water is important here: it helps the powder dissolve evenly and without lumps. The mixed Egg yolk powder can be used wherever a recipe calls for fresh egg yolk – and that is surprisingly versatile. For crème brûlée, Custard cream or other pastry creams, use the mixed Egg yolk powder just like fresh egg yolk – it binds just as reliably and gives the cream its typical creaminess and characteristic flavour. For homemade pudding, put the mixed Egg yolk powder into a pot together with sugar, starch and milk and heat slowly while stirring constantly – the egg yolk binds the mixture evenly and provides the typical velvety creaminess. Whether classic vanilla pudding, chocolate pudding or as the base for a cake cream – the Egg yolk powder delivers the same reliable result every time. For homemade ice cream, the Egg yolk powder provides a creamy, stable texture that keeps its shape when frozen and melts perfectly when served. For Hollandaise, Béarnaise and other classic egg yolk sauces, the Egg yolk powder is the practical choice – it binds just as reliably as fresh egg yolk. The Egg yolk powder also performs well in pasta recipes – for a rich, golden-yellow colour and the typical firmness. It also serves well in sponge mixtures and rolls – it gives the dough the necessary binding, moisture and characteristic egg flavour.

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 – so close the bag well immediately after each use and do not store it near steam or moisture, i.e. not directly next to the stove or in a damp kitchen. Do not store it in the refrigerator – the moisture there impairs the quality of the powder and makes later dissolving more difficult. When stored correctly, the Egg yolk powder keeps for a long time and is ready to use at any time – a reliable stock for everyone who regularly cooks and bakes with egg yolk.

No waste, no guilt, no salmonella risk – the free-range Egg yolk powder is the clever choice for everyone who regularly cooks and bakes with egg yolk. Always at hand, long-lasting and usable in almost any recipe that calls for fresh egg yolk. Creamy pastry creams, homemade ice cream, velvety-soft pudding, airy tiramisu mixture, golden-yellow pasta, classic sauces or fine sponge mixtures – this powder works with all of them and delivers the same reliable result every time. Simply weigh, mix and get started. Because once you have baked and cooked with the free-range Egg yolk powder, you know: it belongs in every well-equipped kitchen.