Powdered egg yolks

#1

anyone tried it before?
What do they taste like, are they as good for you as real egg yolks?
Thanks

(Bob M) #2

I have never heard of those. What do you do with them?

I assume they’d be close to real egg yolks, but it depends on how they’re made.

#3

I suppose they work in one dish and less so in another (when the creaminess of a normal yolk is needed. even mixed with water, it probably gets a different texture). They should taste okay if it’s truly just dehydrated powdered yolk (possibly cooked).
Never tried any though. It sounds good, another carnivore flour option… Once I tried to make it from hard-boiled yolks but getting out the remaining water and grounding it up never was a success. Oh well.

#4

Nothing processed / powdered is as good as the real thing, that said, they’ve been used in large scale baking forever. Same goes for whites, milk, butter, oil, you name it.

(Doug) #5

I agree, somewhat on a gut-basic level, i.e. you don’t get something for nothing.

But if it’s just dried, pasteurized egg yolks with no additives, I’d like to see a nutrition comparison with fresh, whole yolks.

(KM) #6

I’m skeptical. When I dry beef jerky it’s essential to cut off as much fat as possible, because the fat will spoil and go rancid even if the muscle doesn’t. Don’t egg yolks have quite a high fat content? If so, I’m wondering what they have to do to them to make this shelf stable …

(B Creighton) #7

No, they are not. They are fairly highly oxidized. Ideally, you want your food as fresh as possible - especially foods with cholesterol in them. Frozen is the best next thing for veggies and fruits, but will oxidize meats. Vacuum packing is the ideal way to freeze meats…

#8

Yep, very high. You may have a point…
By the way, what is butter powder? (And MCT powder.) I know about its (their) existence since years (at least I have read about them… I still never saw any… and it sounds crazy) but it makes no sense at all. Yolks have other stuff but butter is water and fat, it doesn’t become powder…
Fatty powders exist and very dry yolks are crumbly so I can imagine yolk powder… I made some, just not a smooth kind…

Oh my, that too? Oh well, I still won’t care as it’s super inconvenient not to live on frozen meat (partially, sometimes it’s fresh) for me and my body has no problems as long as I keep the carbs low… I choose my battles (and usually lose them but that’s another matter). Does time in the freezer matter? I mean, of course it’s not super long… Usually…

(Bob M) #9

These guys seem to have figured out a way to make the fat be okay:

Or at least the fat tastes okay to me. Not sure how they do it.