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Egg yolks
In Chef Dragun recipes often are egg yolks which is troble maker for Sanitary & Epidemiological Station so could be replacet egg yolks with dry egg yolks?
Not sure if it has same benefits ( as lecitin) but IF yes, I am inerested about ratio – how many grand of dry egg yolk = fresh egg yolk
Thanks a lot for help and better understanding
Kinga
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2 Replies
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Level:
Scoolinary Team
Hey there Kinga!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
Let’s bring @sussan_scoolinaryteam to this thread so she can help us with your question.
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Level:
Scoolinary Team
Hi Kinga.
Welcome to the Scoolinary community!
That’s a great question. In some recipes, fresh egg yolks can’t be replaced with powdered yolks because a dry ingredient can destabilize the formula. You would need to reformulate each recipe to adjust the texture and functionality.
If the issue is related to health regulations, you could look for pasteurized yolks in stores or even pasteurize them at home before using them, depending on the recipe. We understand that some countries have stricter regulations, while others are more flexible with these ingredients.
As for lecithin, while it acts as an emulsifier like egg yolks, it’s not always a direct substitute. Yolks also provide fat, proteins, and other properties that affect the structure of ice cream or chocolate. In some cases, it works, but not in all.
I hope you find a solution that works for you.
Best regards.
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