Egg Yolks, Fresh, Frozen, or Otherwise Preserved (Not Dried)

Egg yolks preserved by freezing, steam or water cooking, molding, or other non-drying methods enter the US under a single 10-digit line (0408190000) and are subject to USDA FSIS admissibility review as egg products from approved foreign establishments. Mexico leads supply, followed by China and Taiwan, making Section 301 tariff exposure on Chinese-origin product a recurring classification consideration for importers. The product is widely used in food manufacturing — bakery, pasta, and confectionery sectors rely on frozen or liquid yolk as a cost-stable alternative to shell eggs. Sweetened and unsweetened forms are both covered, so ingredient declarations and sugar content should be documented at entry.