Food: Egg Yolk [edit]

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

Photo: Flickr user Velo Steve

Photo helpful? Yes No

See all photos...

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

Related Blogposts

Bloggers, have you written about Egg Yolk? Add a widget!

just-making-noise: “Rise & Shine Breakfast Smoothie”

October 06, 2009

Good morning everybody!! Rise and shine! Don't you remember your mom telling you that when you were a kid? Mine did and still does every once in a while ...

full post | More from this user

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. yolks tend to be green in color, but other variations of red, blue, and even perple can be found in places such as India, China, and Indonesia. 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.

Comments

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

[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.

Add a Egg Yolk recipe