Sárgája

Sárgája is the Hungarian term for the yolk of an egg, the yellow portion contained inside a hen’s egg. In ordinary usage it refers to the yolk specifically, as distinct from the egg white (fehérje). The word is commonly used in Hungarian cooking and nutrition texts.

Nutritionally, the yolk is rich in fats and cholesterol and contains fat-soluble vitamins (such as A, D, E, and K), as well as minerals and lecithin, an emulsifier that helps bind ingredients. The color of the yolk can vary from pale yellow to deep orange, and this variation mainly reflects the hen’s diet (for example, corn or marigold-based feeds). Yolk color is not a direct indicator of quality or freshness.

In cooking, sárgája contributes richness, flavor, and texture. It is used in emulsions such as mayonnaise and hollandaise, in custards and pastries, and to enrich sauces, fillings, and baked goods. When heated, yolks thicken or set, so tempering or careful control of heat is often necessary to avoid curdling or scrambling.

Storage and safety considerations apply to yolks as part of whole eggs. Fresh eggs should be refrigerated, and yolks can be used raw in certain prepared foods only when pasteurized products are employed. In Hungarian cuisine and dietary contexts, sárgája is a standard element for adding moisture, color, and depth to a wide range of dishes.