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Food: Egg Yolk - All Translations
| Arabic: | صفار البيض |
|---|---|
| Bulgarian: | Яйчен жълтък |
| Catalan: | Rovell d'Ou |
| Chinese: | 蛋黄 |
| Croatian: | Žumanjak |
| Czech: | Vaječný žloutek |
| Danish: | Æggeblomme |
| Dutch: | Eigeel |
| Finnish: | Munankeltuaispitoisuus |
| French: | Jaune d'oeuf |
| German: | Eigelb |
| Greek: | Κρόκο αυγού |
| Hebrew: | חלמון ביצה |
| Hindi: | अंडे की जर्दी |
| Indonesian: | Kuning telur |
| Italian: | Tuorlo d'uovo |
| Japanese: | 卵黄 |
| Korean: | 계란 노른자 |
| Latvian: | Olu dzeltenumu |
| Lithuanian: | Trynys |
| Norwegian: | Eggeplomme |
| Polish: | Żółtko |
| Portuguese: | Gema de ovo |
| Romanian: | În gălbenuş de ou |
| Russian: | Желток |
| Serbian: | Жуманце |
| Slovak: | Vaječný žĺtok |
| Slovenian: | Jajčni rumenjak |
| Spanish: | Yema de Huevo |
| Swedish: | Äggula |
| Tagalog: | Egg pula ng itlog |
| Ukrainian: | Жовток |
| Vietnamese: | Lòng đỏ trứng |
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.
