EGG YOLK
- Organic egg yolk
- Perfect for those who are intolerant to egg whites
- Pasteurized
Free shipping over €65 (Italy only)
Delivery times: 2-3 business days
100% organic yolk powder
Pasteurized
| Yolk powder | |
|---|---|
| Energy (kJ/kcal) | 2799/669 |
| Fats (g) | 59 |
| of which saturated (g) | 17 |
| Carbohydrates(g) | 2,1 |
| of which sugars(g) | 2,1 |
| Fiber (g) | 0 |
| Protein (g) | 32 |
| Salt (g) | 0,23 |
Contains egg yolk
Gluten-free
Lactose-free
Paleo, low-carb, ketogenic
Vegetarians
Store in a cool, dry place, away from heat sources
After opening, they should not be refrigerated
Raw materials
Jelly: Turkey
Unless specifically stated, the raw material is produced in the same nation of origin
Packaging: Italy
One scoop contains about 4.5 grams

Practical solution
Designed for those who cannot consume egg whites. Obtained by drying fresh yolk in a very gentle process. Pasteurized product.
2 reviews for TUORLO




Mayonnaise

INGREDIENTS:
16 g of yolk powder
100 g of yogurt
100 ml of evo oil
Salt to taste.
PROCEDURE:
Combine all ingredients in a container.
Blend for a few seconds with an immersion blender until a creamy consistency is achieved.
Perfect for those looking for a healthy, seed oil-free version.
Try it and tell us how you used it!
Recipe by Mariateresa Ragucci @ketosi.sa
February 25, 2025
MIGLIACCIO

Another wonderful recipe from our MariaTeresa. @ketosi.sa
INGREDIENTS
250 g ricotta cheese
1 egg + 2 yolks
50 g almond flour
50 g erythritol
1 lemon juice and grated peel
20 g coconut flour
10 g melted butter
Vanilla
PROCEDURE
Preheat the oven to 180°.
Combine with an electric whisk the ricotta cheese with the almond flour, erythritol and butter
Add, still working the 'dough with electric whips, first the whole egg, then one at a time the two yolks.
Combine lemon juice with zest and vanilla.
Still using the 'whisk, incorporate the coconut flour by sifting it through a strainer.
Place the dough in a 20-cm mold.
Bake it 30 minutes + 5 grill mode to brown it.
Dust with powdered erythritol.
COOKIES WITH YOLKS

There are people to whom egg whites create annoyances, so we have put out yolk powder for sale. And here is a beautiful recipe to use them with!
INGREDIENTS
2 yolks (if you use our yolk powder: 20 g powder + 20 g water)
25 g erythritol
30 g of ghi
55 g oatmeal
1/2 teaspoon baking powder
A pinch of grated orange zest (optional)
PROCEDURE
Preheat the oven to 180°.
Beat the egg yolks and erythritol with electric whips until frothy
Add the room temperature ghi and continue to blend well until it is well blended
Combine the oat flour by sifting it in order to prevent it from making lumps
Add flavoring
Work with your hands until you get a firm dough
Put it in the refrigerator 20 minutes so that it is easier to cut it out
Roll out, make shapes, place on a baking sheet with baking paper and bake for 15 to 20 minutes
08 October 2023
VANILLA TART

Tarts with custard
Gluten-free and sugar-free
Quickest to make thanks to Vanilla Dream
INGREDIENTS
For the base
125 g sprouted oatmeal gluten-free
20 g erythritol
1 yolk
40 ghi
For the cream
50 ml boiling water
5 scoops of Vanilla Dream
1 egg
PROCEDURE
For the cream
Beat the egg until frothy
Mix boiling water and Vanilla Dream
Combine the two compounds
Preheat the oven to 180°.
Combine and knead all ingredients well until a firm dough is obtained
Line the molds (I used two 10-cm molds)
Prick the base with a fork and add the cream
Bake for 15 minutes
Allow to cool and add the fruit
November 20, 2022
























































At first I used it as an addition to some doughs to make sandwiches but with eggfast I rediscovered it. 30g egg yolk, 150g EVO oil, salt, a couple teaspoons of vinegar (apple is fine too) and water to be dosed slowly according to the desired creaminess. Blend with a blender and if it does not whip, add a little water at a time until it becomes creamy. I start with about a cup of water and adjust as needed. Taste and adjust to taste with salt/vinegar. In jar with cap and covered the surface with foil lasts 3-4 days (maybe longer but it is so good it runs out quickly)