produced from fresh chicken eggs, mixed and pasteurized

Liquid pasteurized egg yolk should be stored in a refrigerator at a temperature of 35 to 40°F (1.7 to 4.4°C) to ensure its freshness and safety. It is important to keep the product refrigerated and to use it within the expiration date on the package.

Once opened, the liquid pasteurized egg yolk should be used within 3-4 days. To prevent contamination, always use a clean utensil when removing the egg yolk from the container and make sure to close the container tightly after each use.

If you don’t plan on using the egg yolk before the expiration date, it can be frozen for up to one year. When freezing, it’s best to pour the egg white into an airtight container or freezer bag, leaving some headspace for expansion, and then label it with the date.

Before using frozen egg yolk, it should be thawed in the refrigerator or under running cold water. Do not thaw egg yolk at room temperature, as this can promote the growth of harmful bacteria

5L, 1L, 500ml.

12 units in a carton box

Shake before use

1. Sauces and Dressings: Liquid pasteurized egg yolk can be used to make a variety of sauces and dressings, such as mayonnaise, hollandaise, and Caesar dressing.

2. Baked Goods: Liquid pasteurized egg yolk can be used in baking to give cakes, cookies, and other baked goods a rich, creamy texture and golden color.

3. Custards and Puddings: Liquid pasteurized egg yolk can be used to make custards and puddings, such as crème brûlée, chocolate pudding, and lemon curd.

4. Ice Cream: Liquid pasteurized egg yolk is a key ingredient in many ice cream recipes, giving it a rich, creamy texture.

5. Pasta: Liquid pasteurized egg yolk can be used to make fresh pasta, such as fettuccine or spaghetti.

6. Cocktails: Liquid pasteurized egg yolk can be used to make classic cocktails, such as a whiskey sour or a pisco sour.