Keltuaisella

Keltuaisella is the adessive form of the Finnish word keltuainen, meaning egg yolk. In culinary language it denotes that an action or ingredient involves the yolk, for example in recipes where eggs are separated and the yolk is used for thickening, emulsifying, or flavoring. The phrase is commonly found in instructions such as adding, whisking, or emulsifying with the yolk, and it contrasts with references to the egg white, which would use valkuaisella.

Etymology and meaning: The term keltuainen comes from the Finnish root related to the yellow color, with the -ainen suffix forming the noun for the yolk itself. The adessive form keltuaisella indicates means or accompaniment—“with the yolk.” This construction is typical in Finnish cooking language to specify which part of the egg is being used.

Usage in recipes: Keltuaisella appears in a range of contexts, including custards, sauces, and dressings. Common examples include phrases implying the yolk’s use for thickening or emulsifying, such as adding it with sugar or incorporating it into a sauces or hollandaise-type preparations. It is especially relevant in recipes that separate eggs and rely on the yolk rather than the whole egg or the whites.

Nutrition and safety: Egg yolks are rich in fats and nutrients like vitamins A, D, E, and choline, contributing to texture and flavor. They also contain cholesterol. As with all dishes using raw or lightly cooked yolks, food safety and fresh handling are important, particularly in desserts or sauces eaten without cooking.

See also: Keltuainen; Valkuainen; Mayonnaise; Custard.