Egg Yolk Powder Questions: Answers for Restaurants

What is it?

Real egg yolk with the water removed, also called dried egg yolk. Kitchens use measured amounts instead of cracking and separating dozens of eggs. Full details on the egg yolk powder page.

How do I reconstitute it?

1 kg powder + 3–3.5 L water = 4–4.5 kg beaten yolk.

Mix the powder with part of the water into a smooth paste.
Add the rest gradually, whisking, until smooth.
Use it exactly like fresh yolk.

Too thin? Use 3 L per kilo and add the water slowly.

How many yolks is one kilo?

A large yolk is about 17–20 g, so one kilo, giving 4–4.5 kg of yolk, equals roughly 200–260 yolks.

Mayonnaise and toumia?

Yes. Yolk is naturally rich in lecithin, the emulsifier that holds oil and water together, so the mayo is steadier. In the kitchens we supply, toumia made with egg powder does not split on the grill next to the shawarma and keeps 6 days in the fridge instead of 3 with fresh eggs.

Sweets and baking?

Custard, creams and fillings.
Crème caramel in a water bath.
Biscuit and pastry doughs that need colour.
Cheesecake mixtures.

Hollandaise and carbonara?

Yes. Hollandaise is an emulsion of egg yolk, butter and a little lemon; carbonara is made with yolk and cheese on hot pasta. Reconstitute the yolk first, use the same amount as fresh yolk and keep the heat low so the sauce does not split.

Is it the same as yolk colouring?

No. Yolk colouring only gives a yellow colour and cannot make mayonnaise; yolk powder is real yolk that emulsifies and gives body.

Storage

The powder keeps at room temperature, dry and out of the sun; move an opened bag into an airtight tub. Once reconstituted, treat it like fresh yolk and use it the same day. If the recipe needs whole eggs, add whole egg powder.

Price: EGP 900 per kg at Al Laith, before sales tax, in 1 kg and 5 kg packs and 15 and 25 kg bags.