kananmunankeltuainen

Kananmunankeltuainen is the yellow-orange part of an egg located inside the shell, together with the egg white (kananmunan valkuainen). It consists mainly of fats, proteins, and water, and contains vitamins A, D, E, and K, as well as minerals such as iron and phosphorus. The characteristic color comes from carotenoids, primarily lutein and zeaxanthin, which the body cannot synthesize endogenously.

A typical large egg yolk weighs about 17 grams and provides roughly 55 kilocalories, about 4.5 grams of fat (including saturated fat), around 2.5–3 grams of protein, and approximately 180 milligrams of cholesterol. The yolk’s fat includes triglycerides and phospholipids, and it contains emulsifying substances such as lecithin.

In cooking, kananmunankeltuainen acts as an emulsifier and tenderizer. It thickens custards, creams and sauces (for example custards, crème anglaise, hollandaise), enriches baked goods, and contributes color. It is commonly separated from the white in recipes and can be used raw in some preparations or cooked to safety. Yolks can also be stored frozen with added sugar or salt to maintain functionality.

Safety and storage: keep eggs refrigerated; yolks should be stored in airtight containers and used within a few days if raw, or pasteurized if intended for raw consumption. Egg allergies are a consideration for some individuals.