Keltuaisia

Keltuaisia is Finnish for egg yolks, the yellow portion inside eggs separated from the whites. The yolk contains fats, proteins, vitamins, and minerals and serves as a key ingredient in many recipes due to its richness and emulsifying properties.

In cooking, yolks enrich and thicken sauces, custards, and creams. Classic uses include sabayon, crème anglaise, pastry cream, lemon curd, and hollandaise. Yolks also contribute color and flavor to pasta dough and certain desserts. They can curdle if overheated, so heat should be gentle or yolks tempered with hot liquid.

Handling and storage: separate carefully to avoid whites mixing back; yolks can be pasteurized for raw or lightly cooked preparations. Refrigerate at about 4 C and use within several days; for longer storage, freeze yolks after adding a small amount of sugar or salt and store in airtight containers.

Nutrition: a large yolk provides roughly 55–60 kcal, about 4–5 g fat, and around 180–200 mg cholesterol, plus vitamins A, D, E, B12, and minerals such as phosphorus, iron, and choline. Lecithin in yolks acts as an emulsifier in sauces.

Safety: practice proper food handling; avoid consuming raw yolks from uncertain sources. Pasteurized yolks are recommended for raw or only slightly cooked dishes.