Egg Yolk

An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known alternatively as albumen or glair/glaire) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell, one of the few single cells that can be seen by the naked eye.

As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-fifth of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in omelettes and scrambled eggs.

Read more about Egg YolkUses, Composition of Chicken Egg Yolk, Yolk Proteins, Double-yolk Eggs, Yolkless Eggs, Gallery

Other articles related to "eggs, egg, egg yolk, yolk":

Egg Allergy - Antigens
... Most people who are allergic to hen's eggs have antibodies which react to one of four proteins in the egg white ovomucoid, ovalbumin, ovotransferrin, and lysozyme ovomucoid, also ... The egg yolk contains several potential antigens livetin, apovitillin, and vosvetin ... person who reacts only to a protein in the egg yolk may be able to easily tolerate egg whites, and vice versa ...
Egg Yolk - Gallery
... Other abnormal eggs A chicken egg frying with an extremely thick red yolk A double yolk egg ...
... easily obtained from a variety of readily available sources such as egg yolk or soy beans from which they are mechanically extracted or chemically ... was originally defined from the Greek lekithos (λεκιθος, egg yolk) by Theodore Nicolas Gobley, a French chemist and pharmacist of the mid-19th century, who applied it to the ...
Theodore Nicolas Gobley - Discoverer of Lecithin and Phospholipids - Putting in Light The Chemical Bridges From Egg Yolk To Human Brain, 1847
... existed as such in the viscous matter (of egg yolk), what kind of a (molecule) can that be (that is their source), that indisputably presents one of the ... chemical structure between brain tissues and egg yolk ... hydrolysis exactly the same set of by-products that he had obtained from egg yolk ever the triad oleic acid, margaric acid, glycerophosphoric acid (Journal de Pharmacie et de Chimie 1847, 12, 5) ...
Frozen Custard - Characteristics
... to contain at least 10 percent milkfat and 1.4 percent egg yolk solids ... If it has fewer egg yolk solids, it is considered ice cream ... The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream ...

Famous quotes containing the word egg:

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