Egg Yolk Powder (Dried Egg Yolk) for Restaurants & Bakeries
Al Laith egg yolk powder is the practical choice for kitchens that make mayonnaise, garlic sauce and creamy dressings every day. Instead of cracking dozens of eggs, separating yolks and throwing away whites and shells, your team works with measured dried yolk and gets the same colour and texture in every batch.
Yolk is naturally rich in lecithin, the emulsifier that holds oil and water together, so mayo made with yolk powder is more stable and less likely to split. It suits shawarma and sandwich shops, burger and fast-food restaurants, cafés with signature sauces, and small bakeries making custard and creams. It stores at room temperature, saving fridge space and cutting waste.
People search for it as dried egg yolk or powdered egg yolk; it is the same product: chicken egg yolk with the water removed. 1 kg with 3–3.5 L of water gives 4–4.5 kg of beaten yolk, with no cracking or separating and no leftover whites.
Also known as: dried egg yolk, egg yolk powder, powdered egg yolk
Best in
- Mayonnaise, garlic sauce (toum) and aioli
- Creamy sandwich and burger sauces
- Custard, pastry creams and dessert fillings
- Doughs and pastry that need colour and richness
Why chefs use it
- Rich in lecithin, a natural emulsifier for stable mayo and sauces
- Dried powder that stores at room temperature, no fridge needed
- No cracking, no shells, no wasted whites, long shelf life
- Measured portions keep taste and texture consistent
How to use & dosage
- 1 kg yolk powder + 3–3.5 L water = 4–4.5 kg beaten yolk.
- Whisk the powder into the water gradually until smooth, then use it like fresh yolk in your recipe.
Chef's tip
- Make a smooth paste with part of the water first, then add the rest to avoid lumps.
- Close the pack tightly after each use and keep it in a cool, dry place away from sunlight.
Read more
- Whole Egg, Egg White and Egg Yolk Powder for Cafés and Bakeries
- Powder Sauces for Restaurants: Cheddar, Demi-Glace, BBQ
- How to Reconstitute Egg Powder: Water Ratio Table
- Egg Yolk Powder for Mayonnaise and Sauces
- Egg White Powder (Albumen): Uses and Preparation
- Egg Powder vs Fresh Eggs: A Restaurant Comparison
- Syrian Chicken Shawarma Marinade for Restaurants
Frequently asked questions
Can egg yolk powder be used for restaurant mayonnaise?
Yes, it is one of its main uses. The lecithin in yolk helps emulsify the oil, giving mayo and garlic sauce a stable texture. Reconstitute with water at the stated ratio and follow your recipe.
How much liquid yolk does 1 kg of yolk powder make?
1 kg with 3–3.5 L of water makes about 4–4.5 kg of beaten yolk.
Does dried egg yolk need refrigeration?
The powder is stored in a cool, dry place without a fridge. Once reconstituted, treat it like fresh yolk and use it the same day.
Where can I buy egg yolk powder in Egypt?
Al Laith supplies egg yolk powder to restaurants, cafés and bakeries in every governorate of Egypt, in 1 kg packs and 15 and 25 kg bags. Request a quote on the site or WhatsApp.
What is the price of egg yolk powder?
The price of egg yolk powder depends on quantity and pack (1 kg pack, 15 kg or 25 kg bag). Send us the quantity and your governorate on WhatsApp for a detailed quote.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.