Æggeblomme

æggeblomme is the Danish word for egg yolk. It refers to the yellow, spherical part of an egg. The yolk is rich in nutrients, including fats, vitamins (such as A, D, E, and K), and minerals like iron and phosphorus. It also contains lecithin, an emulsifier that plays a role in cooking and baking.

In culinary applications, egg yolk is a versatile ingredient. It is used to thicken sauces, custards, and puddings, providing richness and a smooth texture. It also acts as a binder in dishes like meatballs and quiches. When whisked, egg yolks can contribute to the aeration and structure of baked goods.

The color of an egg yolk can vary from pale yellow to deep orange, depending on the diet of the hen. Hens fed a diet rich in carotenoids, such as those found in corn or marigold petals, will produce yolks with a more vibrant color.

From a nutritional perspective, egg yolks are a concentrated source of calories and fat compared to the egg white. They are also a good source of choline, a nutrient important for brain health and cell function. While egg yolks contain cholesterol, dietary cholesterol's impact on blood cholesterol levels is considered less significant for most healthy individuals than previously thought.