Whole food · Dairy and Egg Products
Frozen pasteurized egg yolks are liquid yolks that have been pasteurized for safety and then frozen for long-term storage. Per 100g, they are a calorie-dense food with 296 kcal, providing 15.6g of protein and 25.1g of fat, with negligible carbohydrates.
| Water | 56.1 g |
| Energy (Atwater General Factors) | 291 kcal |
| Energy (Atwater Specific Factors) | 297 kcal |
| Energy | 296 kcal |
| Energy | 1240 kj |
| Nitrogen | 2.5 g |
| Protein | 15.6 g |
| Total lipid (fat) | 25.1 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 0.59 g |
| Calcium, Ca | 119 mg |
| Iron, Fe | 4.1 mg |
| Magnesium, Mg | 11.2 mg |
| Phosphorus, P | 443 mg |
| Potassium, K | 102 mg |
| Sodium, Na | 66.0 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.07 mg |
| Iodine, I | 177 ug |
| Vitamin D (D2 + D3), International Units | 231 iu |
| Vitamin D (D2 + D3) | 5.8 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 5.8 ug |
| 25-hydroxycholecalciferol | 1.5 ug |
| Cholesterol | 1000 mg |
How should I use frozen pasteurized egg yolks?
Thaw them in the refrigerator before use. They can be used as a substitute for fresh yolks in recipes like custards, sauces, pasta, and baked goods.
Is there a difference between frozen and fresh egg yolks nutritionally?
The nutritional profile is very similar. Freezing primarily preserves the yolk, with minimal impact on its macro and micronutrient content.
Why choose pasteurized yolks over regular ones?
Pasteurization heats the yolks to kill harmful bacteria, making them safer for recipes where they are not fully cooked, like some dressings or mousses.