Yolk

Egg yolks are commonly used as a binding agent in baking, as a thickener for sauces and custards, and as an emulsifier in dressings and mayonnaise. They are also a key ingredient in dishes such as Hollandaise sauce, carbonara, and crème brûlée.

A single large egg yolk contains approximately 55 calories (230 kilojoules).

Yolks provide about 2.7 grams of protein.

They contain roughly 4.5 grams of total fat, of which 1.6 grams are saturated fat.

Egg yolks have about 0.6 grams of carbohydrates.

Yolks are a good source of vitamins A, D, E, and K, as well as B-complex vitamins such as B12 and folate.

They also provide minerals like phosphorus, selenium, and a significant amount of choline.

Yolks are high in vitamins and minerals that are essential for brain health, bone strength, and maintaining healthy skin. The choline found in yolks is critical for liver function, nerve function, and muscle movement.

Due to their high cholesterol content, yolks should be consumed in moderation by individuals with cholesterol-related health issues. Overconsumption may increase the risk of heart disease.

Yolks are featured in recipes such as quiches, custards, ice cream, and sauces like Bearnaise and aioli.

They can be used in various cooking methods including baking, boiling, and frying.

Yolks pair well with dairy products, like cream and cheese, and enhance the flavors of meats and vegetables when used in sauces.

The egg yolk is more than just a component of an egg; it's a culinary treasure that enhances the flavor and texture of dishes while contributing to a balanced diet. With its rich nutritional profile and versatile uses in cooking, the yolk remains an indispensable ingredient in recipes from all corners of the world.