Pasteurized egg yolk powder, 100 g

Run out of fresh eggs – or you only need the yolk and don't know what to do with the egg white? Egg yolk powder from free-range hens is exactly what you need. It's the practical, resource-friendly 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 in sauces, kneaded into pasta, used for pudding or ice cream, or whisked until fluffy – Egg yolk powder is incredibly versatile. The only exception is mayonnaise, where it is not suitable, as the natural emulsifying power of fresh egg yolk cannot be replicated. Another key advantage, especially in recipes that use raw egg yolk: the Egg yolk powder is pasteurised and therefore salmonella-free. If you're making tiramisu, cake fillings or other desserts that contain raw egg yolk mixture, you can use Egg yolk powder without any concerns – with none of the health risks that fresh raw egg yolk carries.

Before use, briefly mix the Egg yolk powder with lukewarm water. To replace one fresh egg yolk, weigh out 7 g of powder and add 14 g of lukewarm water. Stir well with a small Whisk and leave the mixture to stand for 15–20 minutes so that all the lumps dissolve completely. Give it a brief stir once more – and the egg yolk is ready to use. Lukewarm water is important here: it helps the powder dissolve evenly and lump-free. The mixed Egg yolk powder can be used anywhere a recipe calls for fresh egg yolk – and that covers a surprisingly wide range. For crème brûlée, Custard cream or other patisserie creams, use the mixed Egg yolk powder exactly as you would fresh egg yolk – it binds just as reliably and gives the cream its characteristic creaminess and distinctive flavour. For homemade pudding, put the mixed Egg yolk powder into a saucepan together with sugar, starch and milk and heat slowly, stirring constantly – the egg yolk binds the mixture evenly and gives it that typical velvety creaminess. Whether classic vanilla pudding, chocolate pudding or as a base for a cake cream – Egg yolk powder delivers the same reliable result every time. For homemade ice cream, Egg yolk powder provides a creamy, stable texture that holds its shape during freezing and melts perfectly when served. For hollandaise, béarnaise and other classic egg yolk sauces, Egg yolk powder is the practical choice – it binds just as reliably as fresh egg yolk. Egg yolk powder also performs well in pasta recipes – for a rich, golden-yellow colour and the characteristic firmness to the bite. For sponge batters and roulades it does an equally good job – giving the dough the necessary binding, moisture and characteristic flavour.

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 tightly immediately after each use and do not store it near steam or moisture, i.e. not directly next to the hob or in a damp kitchen. Do not store in the fridge – the moisture there affects 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 staple for anyone who regularly cooks and bakes with egg yolk.

No waste, no guilty conscience, no risk of salmonella – Egg yolk powder from free-range hens is the clever choice for anyone who regularly cooks and bakes with egg yolk. Always on hand, long shelf life and usable in virtually any recipe that calls for fresh egg yolk. Creamy patisserie creams, homemade ice cream, silky-smooth pudding, light tiramisu mixture, golden-yellow pasta, classic sauces or delicate sponge batters – this powder handles it all and delivers the same reliable result every time. Simply weigh, mix, and get started. Because once you've baked and cooked with free-range Egg yolk powder, you'll know: it belongs in every well-stocked kitchen.