Eifix Liquid Pasteurized Egg Yolk in Tetra Pack, Chilled, Germany - 1KG

Pasteurised egg yolk, 1kg, chilled, in a tetra pack. Pure yolk, already separated, so a pastry kitchen is not cracking eggs for a litre of anglaise. Pasteurised, which is how you keep salmonella off a custard menu. It still contains egg.

Crème anglaise, pastry cream, sabayon and lemon curd take it. Ice cream bases, hollandaise, béarnaise, mayonnaise and aioli take it. Carbonara, custard tarts, pots de crème and enriched dough use the same pack when the recipe is yolk, not whole egg.

Keep it at 2–4°C. Use it by the date. After opening, finish it within 3 to 5 days in the fridge. A pâtisserie or a sauce kitchen buys the kilo. A home cook cracking six eggs does not.

Key Features

• Pure pasteurized liquid egg yolk — salmonella-safe
• Tetra pack format — saves cracking and separating labour
• 1KG chilled pack — foodservice working size
• From Eifix — German egg products specialist
• Consistent yolk ratios for volume baking and sauces

Applications

• Pâtisserie — crème anglaise, crème pâtissière, sabayon, lemon curd
• Ice cream production — French custard-base ice cream
• Hollandaise, béarnaise, and emulsified butter sauces
• Mayonnaise and aioli production
• Carbonara and Italian egg-based pasta sauces
• Custard tarts, pôt de crème, and traditional desserts
• Pasta dough and enriched baking applications

Product Specifications

• Brand: Eifix
• Origin: Germany
• Net Weight: 1KG tetra pack
• Format: Pasteurized liquid egg yolk — chilled
• Allergens: Egg
• Storage: Keep refrigerated at 2-4°C; use within use-by date; refrigerate after opening and use within 3-5 days