ea egg yolk; lg
Egg yolks are rich in choline, selenium, and vitamins A, D, and B12, as well as carotenoid antioxidants (lutein and zeaxanthin). They are a concentrated source of dietary cholesterol and fat, with approximately 5g of fat per large yolk.
About
The egg yolk is the nutrient-dense central component of a chicken egg, consisting of the vitellus surrounded by the vitelline membrane. Rich in lipids, proteins, and micronutrients, the yolk accounts for approximately one-third of the egg's weight and contains nearly all of the egg's fat-soluble vitamins and minerals. Yolks vary in color from pale yellow to deep orange depending on the hen's diet, with more carotenoid-rich feed producing darker yolks. The yolk's composition—roughly 50% water, 30% lipids, and 17% protein—makes it a functionally distinct component from the albumen (egg white), with distinctly different culinary and chemical properties.
Large egg yolks typically weigh 18-20 grams and contain approximately 55-60 calories. The yolk's emulsifying properties, derived from its lecithin and lipoprotein content, make it essential in many classical cooking techniques.
Culinary Uses
Egg yolks serve multiple critical functions across cuisines. As an emulsifier, they are fundamental to sauces like mayonnaise, hollandaise, and béarnaise, where they stabilize fat-in-water or water-in-fat suspensions. In baking and pastry work, yolks enrich doughs, custards, and creams while contributing color and binding properties. They are used whole in preparations like carbonara, cured as salted yolks in Asian cuisines, or poached and served as a garnish. Yolks also thicken soups and stews through liaison (a mixture of yolk and cream), and are essential in custard-based desserts, ice cream, and sabayon preparations. In many cultures, egg yolk is valued as a standalone preparation—soft-boiled, cured, or incorporated into pasta doughs.