Egg, yolk, raw, frozen, sugared, pasteurized
Whole food · Dairy and Egg Products
Photo: Wikipedia
This is a concentrated, liquid gold of the egg world—the yolk separated, pasteurized for safety, and frozen with a touch of sugar for preservation. It has a rich, creamy, and velvety texture when thawed, with a deep, savory flavor that's slightly sweetened. Nutritionally, it's a powerhouse of fat-soluble vitamins and high-quality protein, delivering a significant calorie and fat boost per serving.
Calorie split: 18% protein · 14% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
Chefs and bakers adore it for its unmatched ability to add richness, emulsification, and a luxurious golden hue to sauces, custards, and baked goods without the hassle of separating eggs. It's a staple in professional kitchens for its consistency and convenience.
⚠️ Watch-outs & how to enjoy it better
The added sugar increases the carbohydrate content, which may concern those monitoring blood sugar. As a concentrated source of dietary cholesterol and fat, it should be used mindfully by individuals managing heart health. To balance, use it in small portions as part of a meal rich in fiber and lean protein.
Key benefits
- Excellent source of choline for brain health.
- Provides fat-soluble vitamins A, D, E, and K.
- Contains lutein and zeaxanthin for eye health.
- High in high-quality, complete protein.
- Offers a rich source of essential fatty acids.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pasteurization heats the yolk just enough to kill pathogens like Salmonella but not enough to cook it, preserving its functional properties for raw applications like dressings and mousses.
Full nutrition (USDA data · scales with serving)
| Water | 51.2 g |
| Energy | 307 kcal |
| Energy | 1283 kj |
| Protein | 13.9 g |
| Total lipid (fat) | 22.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 10.9 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 10.3 g |
| Sucrose | 10.1 g |
| Glucose | 0.10 g |
| Fructose | 0.10 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 124 mg |
| Iron, Fe | 3.7 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 404 mg |
| Potassium, K | 105 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 53.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.52 mg |
| Niacin | 0.04 mg |
| Pantothenic acid | 3.3 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 174 ug |
| Folic acid | 0.00 ug |
| Folate, food | 174 ug |
| Folate, DFE | 174 ug |
| Choline, total | 669 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 316 ug |
| Retinol | 313 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 38.0 ug |
| Cryptoxanthin, beta | 33.0 ug |
| Vitamin A, IU | 1103 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 967 ug |
| Vitamin E (alpha-tocopherol) | 2.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 123 iu |
| Vitamin D (D2 + D3) | 3.1 ug |
| Vitamin D3 (cholecalciferol) | 3.1 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 5.1 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.53 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 8.3 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.08 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.40 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.13 g |
| Fatty acids, total trans | 0.12 g |
| Cholesterol | 917 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 0.63 g |
| Isoleucine | 0.70 g |
| Leucine | 1.2 g |
| Lysine | 1.0 g |
| Methionine | 0.36 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.61 g |
| Tyrosine | 0.51 g |
| Valine | 0.79 g |
| Arginine | 0.92 g |
| Histidine | 0.35 g |
| Alanine | 0.70 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 1.7 g |
| Glycine | 0.42 g |
| Proline | 0.55 g |
| Serine | 1.1 g |
FAQ
How does freezing affect the yolk's texture?
Freezing can make the yolk slightly gel-like or syrupy upon thawing due to changes in the proteins, but it remains perfectly usable for cooking and baking.
Why is sugar added to frozen egg yolks?
Sugar acts as a cryoprotectant, preventing the yolk from becoming too solid or rubbery when frozen, ensuring a smoother texture after thawing.
Can I use this directly in recipes calling for fresh yolks?
Yes, but account for the added sugar and slightly different water content. It's best for cooked applications; for raw uses like mayonnaise, the texture may be subtly different.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.07 kcal/g · 18% calories from protein · 0.0 g fiber · 10.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.67 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.