Durkee Egg Shade Food Color, 16 oz, 6 Per Case

Baking: Add to cake and cookie batters for a warm golden egg shade finish.
Frosting tint: Blend into buttercream or royal icing for consistent pastel yellow coloring.
Easter eggs: Use in dye baths for rich, even yellow egg color.
Custard enhancement: Boost the visual appeal of custards, puddings, and pastry cream.
Bread dough: Tint sweet bread and challah dough for a richer golden crumb.

Who Would Benefit

• Home bakers wanting consistent yellow tones without affecting flavor
• Commercial bakeries and foodservice operations coloring large batches
• Cake decorators who need reliable, repeatable egg shade results
• Candy makers tinting fondant, marshmallow, or sugar work
• Caterers preparing visually themed desserts for spring or Easter events

Product Highlights

• 16 oz bottle sized for frequent or volume use
• 6 bottles per case for bakery and foodservice stocking
• Classic egg shade yellow from the Durkee brand
• Liquid format blends smoothly into batter, icing, and dough
• Concentrated; a small amount produces visible color

Yummy Recipes

Golden Lemon Pound Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs
• 1 cup whole milk
• 2 teaspoons lemon extract
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 6 drops Durkee Egg Shade Food Color
• 2 teaspoons baking powder

Instructions:

1. Preheat oven to 350°F. Grease and flour a 10-inch tube pan.
2. Cream butter and sugar until light and fluffy, about 4 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Mix in lemon extract, vanilla extract, and lemon zest.
5. Add Durkee Egg Shade Food Color and stir until evenly distributed.
6. Combine flour, baking powder, and salt in a separate bowl.
7. Add flour mixture alternately with milk to the batter, beginning and ending with flour.
8. Pour batter into prepared pan and smooth the top.
9. Bake 60 to 70 minutes until a toothpick inserted in center comes out clean.
10. Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.

Time: 20 min prep, 60 to 70 min bake.

Egg Shade Vanilla Buttercream

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 4 drops Durkee Egg Shade Food Color
• Pinch of salt

Instructions:

1. Beat softened butter on medium speed until creamy, about 2 minutes.
2. Add powdered sugar one cup at a time, mixing on low until incorporated.
3. Pour in heavy cream, vanilla, and salt; beat on medium-high for 3 minutes until fluffy.
4. Add Durkee Egg Shade Food Color and mix until the color is even throughout.
5. Use immediately or refrigerate in an airtight container for up to 2 weeks; re-whip before using.

Time: 10 min prep, no cook.

Sunshine Custard Tart

Ingredients:

• 1 pre-baked 9-inch tart shell
• 2 cups whole milk
• 5 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 5 drops Durkee Egg Shade Food Color

Instructions:

1. Heat milk in a saucepan over medium until it just begins to simmer; do not boil.
2. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
3. Slowly pour hot milk into the yolk mixture, whisking constantly to temper.
4. Return mixture to the saucepan and cook over medium-low, stirring constantly, until it thickens and reaches 160°F.
5. Remove from heat; stir in butter, vanilla, and Durkee Egg Shade Food Color until smooth.
6. Pour custard into the pre-baked tart shell and smooth the top.
7. Refrigerate uncovered until set, at least 2 hours.

Time: 15 min prep, 8 to 10 min cook, 2 hours chill. Custard safe internal temperature: 160°F.