Dishes and Desserts with Egg Yolk Powder: 10 Menu Ideas

Step one: rehydrate

Every dish below starts with the ratio of Al Laith egg yolk powder: 1 kg powder + 3 to 3.5 L water = 4 to 4.5 kg whisked yolk. Mix the powder with part of the water into a smooth paste first, then add the rest gradually. One large yolk is about 17 to 20 g of whisked yolk.

Restaurant and sandwich dishes

Mayonnaise: yolk is rich in lecithin, the emulsifier that holds oil and water, so the mayo is more stable.
Toum for shawarma shops: kitchens we supply report that toum made with egg powder does not split on the grill and keeps 6 days in the fridge instead of 3.
Aioli and creamy sauces: the same texture every shift.
Hollandaise: an emulsion of yolk, butter and a little lemon; cook gently.
Carbonara: yolks and cheese with hot pasta, by the same weight as fresh yolks.

Desserts for hotels and pastry shops

Crème caramel: yolk with milk and sugar, baked in a water bath. If the recipe also needs whole eggs, add whole egg powder.
Crème pâtissière: yolk, milk, sugar and starch, cooked until thick, for éclairs and croissants.
Ice cream base (crème anglaise): cooked gently until it coats the back of a spoon, then chilled well.
Biscuits and cheesecake: colour and tenderness in doughs and fillings.
Egg wash: thin the yolk with a spoon of water or milk for a golden shine.

Kitchen tips

Rehydrate only what you use that day and treat it like fresh yolk; keep sauces refrigerated until served. The powder itself is stored dry, away from sunlight, without a fridge. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.