The experiment results on modification of hen egg yolk powder properties by agglomeration were presented in this article. The agglomerate as a powder type instant was stored during nine months in hermetic packings with three variants of modified atmosphere. The atmosphere effect on analysed product was insignificant, so there is no necessity to make more expensive production by modification of atmosphere. Storage time had significant effect on some powder parameters, but advancing of these processes was irrelevant and did not disqualificate the product at all.