What exactly is liquid egg yolk?

Liquid egg yolk is the yolk of birds' eggs that has been removed from the shell and is sold in a liquid form, which may be fresh, cooked, moulded, frozen or otherwise preserved, and may contain added sugar or other sweetening matter.

How should liquid egg yolk be stored to maintain quality?

It should be kept refrigerated at temperatures below 4 °C and protected from light and strong odors. If frozen, it must remain frozen until use and be thawed under refrigeration.

What processing methods are commonly applied to liquid egg yolk?

Common processes include cooking by steaming or boiling, moulding, freezing, and other preservation techniques, sometimes with added sweeteners.

Liquid Egg Yolk

Liquid egg yolk is the yolk of bird eggs that is sold in a liquid state. It is classified as fresh or preserved egg yolk according to HS definitions.

Prices, specifications and international trade for liquid egg yolk under HS 040819.

Liquid Egg Yolk Price

$3,753USD/t

Published reference · Jul 1, 2026

Liquid Egg Yolk Historical Unit Values

Liquid egg yolk is quoted in USD/t at NLD. Historical customs values may differ from the headline reference.

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Liquid Egg Yolk Exports and Imports

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Netherlands led reported liquid egg yolk exports in 2025, at $303M.

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Liquid Egg Yolk Facts and HS Code

Liquid egg yolk belongs to eggs within protein and dairy. Its customs classification covers HS 040819.

Liquid Egg Yolk HS Code

Category	Eggs — Protein and dairy
HS codes	040819
Quoted in	USD/t
Reference location	NLD

Production & Handling

Processing steps for liquid egg yolk include Collection and separation of yolk from whole eggs, Cooking (steaming or boiling) of yolk, Preservation (freezing or other methods).

Production and Storage

Processing steps	Collection and separation of yolk from whole eggs Cooking (steaming or boiling) of yolk Preservation (freezing or other methods)

Uses & Risks

Liquid egg yolk is used in Bakery applications, Confectionery and desserts, and Sauces and dressings.

End Uses

Bakery applications
Used as a liquid ingredient in breads, pastries, and cakes
Confectionery and desserts
Provides liquid yolk for custards, ice‑cream bases, and fillings
Sauces and dressings
Ingredient for mayonnaise, hollandaise, and other emulsified sauces

Uses and Related Commodities

Downstream industries	Food manufacturing, Bakery production, Ready‑to‑eat meal preparation

Sourcing risks

Risk	Category	Severity	Mitigation
Salmonella contamination Food safetyHigh Liquid egg yolk can support growth of Salmonella if raw or improperly pasteurized, posing a serious food‑borne illness risk.	Food safety	High	Ensure commercial pasteurisation and maintain cold chain (≤ 4 °C) throughout handling.
Water dilution FraudMedium Unscrupulous suppliers may add water to increase volume of liquid egg yolk, reducing protein content and compromising product integrity.	Fraud	Medium	Implement supplier audits, test for solids‑not‑fat content, and require certification of pasteurisation and composition.
Temperature abuse LogisticsMedium Extended exposure to temperatures above refrigeration accelerates spoilage and off‑flavour development in liquid egg yolk.	Logistics	Medium	Use insulated transport, continuous temperature monitoring, and rapid cooling after processing.

Liquid Egg Yolk Questions

What exactly is liquid egg yolk?: Liquid egg yolk is the yolk of birds' eggs that has been removed from the shell and is sold in a liquid form, which may be fresh, cooked, moulded, frozen or otherwise preserved, and may contain added sugar or other sweetening matter.
How should liquid egg yolk be stored to maintain quality?: It should be kept refrigerated at temperatures below 4 °C and protected from light and strong odors. If frozen, it must remain frozen until use and be thawed under refrigeration.
What processing methods are commonly applied to liquid egg yolk?: Common processes include cooking by steaming or boiling, moulding, freezing, and other preservation techniques, sometimes with added sweeteners.