kananmunankeltainen

Kananmunankeltainen is the Finnish word for egg yolk. It refers to the yellow, central part of a hen's egg. The yolk is rich in nutrients and contains fats, vitamins, and minerals. It is a common ingredient in many culinary preparations worldwide, valued for its flavor, emulsifying properties, and color.

The color of the yolk can vary from a pale yellow to a deep orange, depending on the hen's diet. Hens fed diets rich in carotenes, such as those found in corn or alfalfa, will produce yolks with a more intense color. The yolk is surrounded by the albumen, or egg white, and is held in place by chalazae, which are ropelike structures.

In cooking, egg yolks are used in a wide variety of dishes. They are essential for making sauces like hollandaise and mayonnaise, as well as custards and desserts such as crème brûlée and ice cream. Yolks can also be used to enrich doughs and batters, adding moisture and a richer flavor. They are a key component in many baked goods, contributing to their texture and color. Furthermore, raw egg yolks are sometimes consumed as part of certain traditional dishes or as a nutritional supplement, though this carries a risk of salmonella contamination.