eggyolk

Egg yolk is the yellow to orange portion inside an egg, enclosed by the white and the shell. It contains most of the egg’s fats, cholesterol, vitamins, and minerals, while the white is mainly water and protein. The yolk also carries carotenoid pigments that give a range of colors from pale yellow to deep orange, influenced by the hen’s diet.

Composition and nutrition: The yolk is rich in fats, including triglycerides and phospholipids such as lecithin, which acts as an emulsifier in cooking. It supplies fat-soluble vitamins (A, D, E, K), choline, iron, and other minerals, along with carotenoids such as lutein and zeaxanthin. The intensity of yolk color reflects pigment intake rather than flavor or safety.

Culinary uses: Yolks contribute richness, emulsification, and texture. They are central to sauces like mayonnaise and hollandaise, as well as custards, creams, and many baked goods. Yolks can be separated from whites for specific recipes, and they may be used raw in certain preparations when pasteurized eggs are used to reduce safety risks.

Safety and storage: Eggs should be refrigerated promptly. Raw yolks kept in a covered container can be used within a few days; for longer storage, yolks may be frozen after being mixed with a small amount of sugar or salt to preserve usability. Pasteurized eggs offer a safer option for raw or lightly cooked yolks in sauces and other dishes.