Foodista

Your Recent Contributions

  • Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!

Your Favorites

  • You haven't saved anything for later! Just click the heart icon on any recipe, food, technique, tool, profile or question to add it to your favor.
Browse Cooking Questions & Answers

Know about these?
Help Us Edit:

Recent Questions

Food: Egg Yolk edit

Be the first to rate this!
Photo helpful? Yes No
Photo: Flickr user Velo Steve

Created by: Anonymous

Edited by: Barnaby Dorfman, Iris Naseth, Alisa Escanlar, Helen Pitlick, mrsound, Sheri, Emily, Desiree Lowe

Other Names: Eggyolk

Translations: 蛋黄 (Chinese), صفار البيض (Arabic), Gema de ovo (Portuguese), Jaune d'oeuf (French), Yema de Huevo (Spanish) All Translations

edit About Egg Yolk

The yolk of an egg can range in color from light to dark yellow, depending on the diet of the bird from which it comes. The yolk is the part of the egg that is high in both fat and protein, and also provides a good source of iron and other essential vitamins.

Egg yolk is an excellent thickener and emulisifier for sauces and a key ingredient in mayonnaise, custards, and hollandaise sauce. Brushing pastry with egg yolk adds color and shine.

The higher the yolk rises above the white when you crack an egg on a plate, the fresher the egg.

Comments

Leave a Comment

You need to sign in or sign up to leave a comment.

Related Content

Wikipedia

An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known more formally as albumen or ovalbumin) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and almost half of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in omelettes and scrambled eggs.

Read more at Wikipedia...