EGG POWDER
Dried Egg Yolk Powder
A convenient egg-yolk powder for food applications where egg-yolk richness, colour and texture are desired.
₹799MRP ₹99920% OFF
Incl. of all taxesPACK SIZE500 GM Pouch
1
GET BULK QUOTE
For B2B, wholesale pallet orders and custom formulation requirements.
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Bulk Available
Quality Tested
Pantry Friendly
Made From Real Eggs
Batch Tested
Consistent Quality
Pantry Friendly
Easy To Store
Easy To Prepare
Food Service Ready
Bulk Order Ready
Made From Real Eggs
Batch Tested
Consistent Quality
Pantry Friendly
Easy To Store
Easy To Prepare
Food Service Ready
Bulk Order Ready
QUICK PRODUCT FACTS
YOLK FORMATBAKINGMAYONNAISE
APPLICATIONS
BakingDessertsMayonnaise
Assurance System
CERTIFIED. TESTED. TRACEABLE.
Manufacturing, quality and compliance markers supporting our pure egg ingredient program.
MADE IN INDIAExport Quality
GMP CERTIFIEDExport Ready
FSSAI COMPLIANTFood Safety Standards
FDA REGISTEREDRegistered Facility
HEAVY METAL TESTEDCertified Safe
APEDA REGISTEREDExport Quality
A convenient egg-yolk powder for food applications where egg-yolk richness, colour and texture are desired.
- Baking
- Desserts
- Mayonnaise
DISCOVER THE DIFFERENCE
WHY THIS PRODUCT
Rich natural emulsifier that brings golden color and velvety texture to gourmet recipes.
RICH COLOUR
Adds rich golden color, tenderness and mouthfeel.
CREAMY TEXTURE
Naturally binds oil and water in sauces and dressings.
EASY TO MEASURE
Measure exact yolk portions without separating eggs.
SIMPLE PREPARATION
HOW TO USE
Effortless reconstitution for dressings, desserts, and premium bakery goods.
01
MEASURE
Take required egg yolk powder as per recipe ratio.
02
ADD WATER
Add clean water and blend smoothly until rich yellow liquid forms.
03
WHISK & USE
Incorporate into mayonnaise, custards, pasta or baked goods.
MADE FOR MORE
APPLICATIONS
Indispensable for golden pasta doughs, handmade mayonnaise, and silky custards.
BAKING & PASTRIES
Rich bakery & gourmet pastry doughs
CUSTARDS & DESSERTS
Velvety crème, tarts & sweet fillings
PASTA & SAVOURY
Handmade pasta & savory recipes
SAUCES & FILLINGS
Mayonnaise, hollandaise & dressings
MADE FROM REAL EGGS
RICH NATURAL EMULSIFIER
PERFECT FOR SAUCES
BAKING & CONFECTIONERY
BATCH TESTED
CONSISTENT QUALITY
PANTRY FRIENDLY
NO SEPARATION HASSLE
FOOD SERVICE READY
BULK ORDERS AVAILABLE
MADE FROM REAL EGGS
RICH NATURAL EMULSIFIER
PERFECT FOR SAUCES
BAKING & CONFECTIONERY
BATCH TESTED
CONSISTENT QUALITY
PANTRY FRIENDLY
NO SEPARATION HASSLE
FOOD SERVICE READY
BULK ORDERS AVAILABLE
PRODUCT GUIDANCE
FREQUENTLY ASKED QUESTIONS
Everything you need to know before you order.
Dried Egg Yolk Powder is made purely from pasteurized, spray-dried egg yolks. It is rich in natural fats and lecithin, making it a powerful emulsifier, binding agent, and richness enhancer for mayonnaise, salad dressings, custards, sauces, pasta, and gourmet bakery items.
Natural egg yolk contains high concentrations of lecithin and lipoproteins that bind oil and water phases tightly together. Using powder ensures uniform fat distribution and prevents sauce separation.
Whisk approximately 1 part Egg Yolk Powder with 1.1 to 1.25 parts water by weight. For one standard egg yolk, use approximately 8 grams of yolk powder and 10 ml of water.
Keep unopened in a cool, dry pantry away from sunlight. Due to the natural fat content, keep the pouch tightly sealed after opening in a cool environment to maintain fresh aroma and peak performance for up to 18 months.
Yes. We supply 500g pouches and 1kg packs for retail, as well as 20kg/25kg industrial bags for sauce manufacturers, noodle factories, and commercial bakeries. Use the 'GET BULK QUOTE' button for wholesale orders.
Dried Egg Yolk Powder
CUSTOMER FEEDBACK & RATINGS
CUSTOMER REVIEWS & RATINGS
4.9 / 5
Based on 34 verified reviews
Customer Photos (3)
Rich golden custard with zero waste
Used this for crème brûlée and pastry cream. The rich golden color and velvety mouthfeel were identical to fresh farm yolks, but without leftover egg white waste.
Superior emulsification for homemade mayo
Making small-batch mayonnaise with this yolk powder gave an exceptionally stable emulsion that didn't split even after 5 days in the refrigerator.
Handmade pasta turned out vibrant yellow
Mixed into '00' flour with a touch of water for tagliatelle. The pasta dough kneaded smoothly and developed a gorgeous deep golden yellow shade.
Great for pastry work, measure carefully
Because the powder is pure dried yolk without fillers, it is very potent. Measure precisely by weight as per your recipe formula.
Commercial bakery grade quality
We use it in our pastry production line for Danish pastry fillings and brioche doughs. Eliminates the labor and hygiene concerns of egg separation.
Perfect hollandaise sauce on first try
Reconstituted with warm water and whisked with melted butter and lemon juice over a double boiler. Formed a silky, luxurious hollandaise.
High lecithin content evident
The natural emulsifying properties are very strong. Blends seamlessly into salad dressings and savory gourmet sauces.
Creamy French canelés
Canelés require multiple egg yolks in the batter. Using this powder gave them that distinct dark caramelized crust with a custardy center.
No yolk breakage or waste
Separating fresh eggs always risked breaking a yolk into the whites. With this dedicated yolk powder, prep is clean and zero-waste.
Richness in homemade ice cream base
Added to our cooked ice cream custard base. Yielded a rich, creamy texture without ice crystals after churning.
Good for gourmet kitchen dressings
We prepare Caesar dressing daily and this yolk powder ensures consistent thickness and acidity balance every single time.
Airtight pouch protects freshness
Egg yolk fat can oxidize if exposed to air, but the foil pouch with heavy-duty seal keeps it fresh and aromatic for months.
Excellent for lemon curd tarts
Cooked smooth lemon curd for dessert tarts. Set firmly in tart shells with a glossy finish and balanced tart-sweet richness.
Consistent yellow color tone
The color is completely natural and deep yellow. Gives baked goods an appealing artisanal warmth without artificial food coloring.
High quality food service ingredient
We order in 1kg increments for our hotel confectionery section. Clean technical specifications and dependable delivery.
Useful for sabayon and mousses
Whisked smoothly over steam with sugar and dessert wine. Produced a stable, velvety sabayon foam.
Rich shortcrust pastry dough
Replaced liquid yolks with this powder in our tart pastry crust. The crust came out wonderfully tender, short, and buttery.
Easy to portion for small recipes
When a recipe calls for half an egg yolk, doing that with a real egg is impossible. With powder, you simply weigh out 4 grams.
Golden egg glaze for buns
Mixed with milk to brush over savory stuffed buns before baking. Gave an even, glossy golden finish across the entire batch.
Velvety crème anglaise
Prepared vanilla pouring custard for a fruit dessert. The sauce thickened gently without any curdling or graininess.
Quality product, store in cool pantry
Good rich yolk aroma and fine powder texture. Storing in a cool dark pantry keeps the natural fats fresh.
Saved our bakery during egg shortage
When fresh egg prices spiked and supply was unreliable, this yolk powder kept our custard pastry production on schedule without interruption.
Silky texture in chocolate truffles
Blended a small quantity into warm cream for chocolate ganache centers. Created an ultra-luxurious, melt-in-mouth richness.
Exact measurements for standardized recipes
Standardizing our restaurant sauces was difficult with fluctuating yolk sizes. This powder gave us 100% recipe consistency.
Made rich eggnog for festive baking
Blended into festive eggnog and spiced custards. Dissolved smoothly without leaving any sediment at the bottom of the pitcher.
Natural lecithin works wonders
As a culinary science enthusiast, the natural fat and lecithin content make this the cleanest emulsifier for modern gastronomy.
Golden crumb in pound cake
Added to traditional pound cake recipe. The crumb had a rich yellow hue and stayed soft for days.
Hygienic and easy handling
Working with raw yolks always carried spoilage risks in our warm kitchen. Powdered yolk is far more hygienic to handle.
Rich pasta dough consistency
Second time ordering for our homemade ravioli prep. Dough remains pliable and cooks with a firm al dente texture.
Great pantry stability
No refrigeration required before opening, which is fantastic for our small commercial pantry storage.
Consistent custard tarts
Our Portuguese egg tart batches have never looked better. The filling caramelizes beautifully on top.
Clean pasteurization process
No raw egg smell, just pure, clean, pasteurized yolk powder. Very satisfied with the processing standards.
Rich and creamy dessert base
Used in baked cheesecake and flan. Improved the richness and slice structure noticeably.
Reliable ingredient for gourmet cooking
High quality product from Adequate Foods. We use it regularly for aioli, béarnaise, and artisan baking formulas.
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