yolks

Yolks are the yellow to orange inner portion of a bird’s egg. They form in the hen’s ovary and provide nutrients for a developing embryo. In common table eggs, the yolk accounts for about a third of the egg’s weight and contributes most of the egg’s fat, cholesterol, and fat-soluble vitamins.

Composition and pigments: The yolk contains lipids (including triglycerides and phospholipids such as lecithin), proteins, and minerals. It is rich in fat-soluble vitamins A, D, E, and K, and in carotenoid pigments such as lutein and zeaxanthin, which give the yolk its yellow to orange color. Phospholipids in the yolk act as natural emulsifiers, helping to stabilize mixtures such as mayonnaise and hollandaise.

Culinary uses: Yolks contribute flavor, color, and richness to many dishes. They are used to bind and thicken custards and sauces, to enrich baked goods, and to emulsify sauces. They also influence texture by adding fat and moisture.

Nutrition and safety: Yolks are a concentrated source of nutrients and protein. They also contain cholesterol, which has been the subject of dietary guidance. For most people, moderate consumption of eggs can be part of a balanced diet. Raw yolks carry a risk of Salmonella; pasteurized yolks and proper cooking mitigate this risk. Proper storage requires refrigeration.