keltuaisen

Keltuaisen is the genitive singular form of the Finnish noun keltuainen, meaning egg yolk. The base term keltuainen denotes the yellow portion of an egg. The genitive form keltuaisen is used in phrases indicating possession or relation, for example keltuaisen väri (the color of the yolk) or keltuaisen koostumus (the yolk's composition).

Egg yolk is a nutrient-rich component of eggs. It contains fats, cholesterol, and high-quality protein, as well as fat-soluble vitamins such as A, D, E and K, and minerals. It also provides choline and carotenoids such as lutein. In cooking, yolk acts as an emulsifier through lecithin and contributes richness, mouthfeel, and structure. It is used in sauces such as hollandaise, in custards and pastry creams, and as a flavor and texture enhancer in many baked goods. Raw yolk carries a risk of foodborne illness, so pasteurized yolks are preferred for uncooked uses or for vulnerable groups.

Etymology: the word keltuainen derives from keltainen, meaning yellow; the suffix -en forms the genitive singular, yielding keltuaisen as "of the yolk." In Finnish usage, the term can be combined with other elements to discuss the yolk’s color, texture, nutrition, or culinary role.

Storage and safety: eggs should be stored refrigerated, and yolks separated from whites should be kept cold and used within a few days. If freezing is needed, yolks should be mixed with a small amount of sugar or salt to prevent gelation and then frozen.