**Egg Yolk (SC) (WF) 1.75% (7-31-20)** -- Started out this test at 3.5% and it seemed as if it might be hitting the ceiling, and lowered it to half at **1.75%**. I didn't get an egg yolk at either percentage, but it felt better, and more relaxed at the lower rate. Despite halving it, it still didn't speak egg yolk to me. It is a hard to define flavor, but it was almost like a vanilla pudding, minus all of the vanilla and some of the pudding. Makes no sense, right ? It was mid level sweet, and almost nondescript, and at 1.75% wasn't off-putting, and didn't have any strange notes. Surely you could add this to almost any custard, many bakeries, as a base booster, but not much in the way of an egg booster lol. Not bad by any means, but no real direction jumped out at me during the testing. Don't think I've ever seen an egg yolk flavor, so don't want to beat up on the one I did see and try, but for a pudding/custard booster this would work pretty good. Leaving it at a nondescript **6/10**.