lg egg yolks

DairyYear-round, as chicken eggs are produced continuously with commercial availability unaffected by season in most regions.

Egg yolks are rich in choline, lutein, and zeaxanthin, and provide complete protein along with healthy fats including omega-3 fatty acids in pastured eggs. They are particularly high in cholesterol and fat-soluble vitamins A, D, and E.

About

Egg yolks are the nutrient-dense central portion of chicken eggs, separated from the albumen (egg white). They are composed primarily of lipoproteins, fat, water, and proteins, with a rich golden to deep yellow color derived from carotenoid pigments in the hen's diet. Large (lg) egg yolks typically weigh approximately 18-20 grams and contain roughly 2.7 grams of protein and 4.5-5 grams of fat per yolk. The yolk's emulsifying properties, derived from lecithin and other phospholipids, make it essential in countless culinary applications beyond simple cooking.

Egg yolks vary in color intensity depending on the hen's feed; yolks from pastured hens tend to be deeper yellow-orange due to higher carotenoid content. The yolk contains most of the egg's nutrients, including choline, lutein, and zeaxanthin, while being relatively low in carbohydrates.

Culinary Uses

Egg yolks function as a critical ingredient across both sweet and savory cooking due to their emulsifying, binding, and enriching properties. In emulsified sauces like hollandaise, béarnaise, and mayonnaise, yolks stabilize oil and liquid into creamy suspensions. They enrich custards, crème brûlée, ice cream, and pastry creams, while also serving as a primary binder in pasta dough, cakes, and sabayon. In Asian cooking, yolks are cured for umami-rich salted egg yolks. Large egg yolks are preferred in professional kitchens for consistency and their superior emulsifying capacity compared to smaller grades.

Forms & Preparations

Raw — Separated from the white, used directly in emulsified sauces, custards, and batters; carries foodborne pathogen risk if not from pasteurized eggs.
Cooked (Hard-boiled) — Yolk cooked solid through prolonged boiling, typically sliced or chopped for garnish, salads, or as a textural element.
Cured/Salted — Yolk cured in salt and sometimes sugar, creating a firm, intensely savory umami-rich ingredient used in Asian cuisines, often grated or sliced.
Poached in liquid — Gently cooked in simmering water or broth until set but slightly runny, used as a garnish or component in soups and grain bowls.
Pasteurized — Heat-treated to eliminate pathogens while maintaining functional properties, suitable for raw applications like mayonnaise or Caesar dressing when raw yolks are a food safety concern.