– 2 egg yolks
Egg yolks are rich in choline, lutein, and zeaxanthin (carotenoids supporting eye health), and contain selenium, vitamin D, and B vitamins. They are a source of complete protein and contain beneficial dietary cholesterol and fat-soluble vitamins.
About
Egg yolks are the nutrient-dense central portion of a chicken egg, composed of lipids (fats), proteins, and water, surrounded by the yolk membrane. The yolk develops from the ovum and serves as the nutritional reservoir for embryonic development. Characterized by a rich golden to deep yellow color (depending on hen diet and breed), egg yolks possess a creamy texture and mild, slightly sweet flavor. The color intensity varies with poultry feed composition; yolks from hens fed on marigold or carotenoid-rich diets exhibit deeper pigmentation.
Egg yolks consist of approximately 50% water, 16% protein, and 26% fat, with the remainder comprising minerals and vitamins. The yolk contains lecithin and other phospholipids that function as natural emulsifiers, making yolks indispensable in culinary applications requiring stable emulsions or binding.
Culinary Uses
Egg yolks serve as a fundamental ingredient across global cuisines, functioning as an emulsifier, binder, enricher, and thickening agent. In French cuisine, yolks are essential to hollandaise and béarnaise sauces, mayonnaise, and custard-based desserts. They enrich pasta doughs, particularly in fresh egg pasta preparations such as tagliatelle and ravioli. Yolks are used in crème brûlée, ice cream bases, and zabaglione. In Asian cuisines, they feature in salted or century egg preparations and as binding agents in dumpling fillings. Yolks can be served as a component of cooked egg dishes (soft-boiled, poached) and are used to create glazes, finishing washes on baked goods, and rich sauce emulsions.