Yolk: Difference between revisions

An egg yolk surrounded by the egg white.

An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. The yolk together with the germinal disc is a single cell. 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 chalaza.

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 egg white 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.

Uses

• It is sometimes separated from the egg white and used in cooking (for mayonnaise, custard, hollandaise sauce, crème brûlée, avgolemono, and ovos-moles)
• It is used in painting as a component of traditional egg-tempera

Composition of chicken egg yolk

The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white.

All of the fat soluble vitamins, (A, D, E and K) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D. Egg yolk is a source of lecithin, an emulsifier.

A large yolk contains more than two-thirds of the recommended daily limit of 300mg of cholesterol.

External links

• Eggs from the Agricultural Marketing Service of the U.S. Department of Agriculture
• Anatomy of an Egg from the Exploratorium
• Making egg tempera from The Society of Tempera Painters