What yolk does
Yolk emulsifies (holds oil and water together, the basis of mayonnaise and toum), gives a rich yellow colour, adds richness and tenderness, and stabilises creams and fillings. A replacement has to do the same.
The trouble with fresh yolks at scale
- Every egg must be cracked and separated.
- Whites are left over and often wasted.
- Shell bits and broken eggs.
- Fresh eggs need fridge space.
- Yolk size varies, so recipes "by count" vary.
How the powder works
- 1 kg Egg Yolk Powder + 3–3.5 L water = 4–4.5 kg beaten yolk.
- Mix the powder with part of the water into a smooth paste, then add the rest.
- Whisk until smooth and use like fresh yolk.
A large yolk weighs about 17–20 g, so 1 kg of powder equals roughly 200–260 yolks.
Side by side
| Point | Fresh yolk | Egg yolk powder |
|---|---|---|
| Prep | Crack and separate | Weigh, add water, whisk |
| Waste | Whites and shells | None |
| Storage | Fridge | Dry place, away from sun, no fridge |
| Dosing | By count, varies | By weight, fixed |
Where the powder replaces fresh yolk
Mayonnaise, garlic sauce and aioli; creamy sandwich and burger sauces; custard, pastry creams and dessert fillings; and doughs that need colour and richness. Kitchens with little chilled storage benefit most, because the powder is reconstituted only as needed.
Need whites or whole egg too?
For whipped desserts use Egg White Powder; for cakes and doughs that need the whole egg, Whole Egg Powder. You buy each part only for what you use.
Switching recipes
- Convert count to weight: 20 yolks ≈ 340–400 g beaten yolk.
- Test one batch first.
- Reconstitute per shift and use the same day; keep finished mayonnaise refrigerated.
Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.
Frequently asked questions
Can egg yolk powder replace fresh yolk in mayonnaise?
Yes. Reconstitute it (1 kg + 3–3.5 L water = 4–4.5 kg yolk) and follow your recipe.
How many yolks does 1 kg of powder replace?
About 200–260 large yolks.
Does dried egg yolk need refrigeration?
Not the powder; keep it dry and away from sun. Once reconstituted, treat it like fresh yolk and use it the same day.
More articles you may find useful
- Egg Yolk Powder for Hotel Kitchens & Buffets
- BBQ Mayo Sauce Recipe for Restaurants with Powder
- How to Prepare Powder Sauces: Cheddar, Demi-Glace, BBQ
- How to Reconstitute Egg Powder: Water Ratio Table
Egg Yolk Powder — see the product page and request a quote on WhatsApp.