Egg yolks for pudding

Description

Chicken egg yolks for pudding have an intensely yellow, creamy color and a smooth, silky texture, adding a rich, slightly buttery flavor and a glossy, velvety finish to dishes. They are a natural thickener and emulsifier, giving desserts depth and stability. Nutritionally, yolks provide concentrated fats, proteins, and calories, as well as valuable fat-soluble vitamins (A, D, E, K), B vitamins, choline, lutein, and selenium. In moderate amounts, they support eye health, brain function, and vitamin absorption, although individuals with elevated cholesterol levels should exercise caution. In the kitchen, they are perfect for puddings, creams, pastry cream, ice creams, sauces like sabayon or hollandaise, and as an ingredient in cakes and cookies that require a rich structure. They should be stored in an airtight container in the refrigerator for up to 48 hours, and can also be frozen mixed with a bit of salt or sugar for several months; for dishes consumed raw, it is advisable to use pasteurized yolks.