Yolk 🥚 — the yellow (or sometimes deep orange) center of an egg.
What It Is
The yolk is the nutrient-rich portion of the egg that nourishes a developing chick. It’s surrounded by the egg white (albumen).
Nutrition (1 large egg yolk)
- Calories: ~55
- Fat: ~4.5 g
- Protein: ~2.7 g
- Cholesterol: ~185 mg
- Rich in vitamins A, D, E, K
- Contains choline (important for brain health)
- Provides iron and B vitamins
Most of the egg’s vitamins and minerals are found in the yolk.
Flavor & Texture
- Rich and creamy
- Slightly savory
- Becomes thick and custardy when cooked
Culinary Uses
- Sauces: Hollandaise, mayonnaise, aioli
- Baking: Adds richness to cakes and custards
- Pasta: Carbonara
- Desserts: Ice cream, pastry cream
- Egg dishes: Fried eggs, soft-boiled eggs
Cooking Notes
- Runny yolks are common in fried or soft-boiled eggs.
- Fully cooked yolks become firm and pale yellow.
- Overcooked hard-boiled yolks may develop a greenish ring (harmless, caused by sulfur reaction).
If you’d like, I can explain how to get the perfect runny yolk or how to make a classic hollandaise sauce.
