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An egg yolk surrounded by the egg white

An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. The yolk together with the germinal disc is a single cell. The egg yolk is suspended in the egg white (known more formally as albumen or ovalbumin) by one or two spiral bands of tissue called the chalazae. Image File history File links Information_icon. ... Download high resolution version (1024x714, 48 KB)raw egg Photographer: jefras Source: Stock. ... Download high resolution version (1024x714, 48 KB)raw egg Photographer: jefras Source: Stock. ... In most birds and reptiles, an apple (Latin ovum) is the zygote, resulting from fertilization of the ovum. ... This article or section is in need of attention from an expert on the subject. ... Drawing of the structure of cork as it appeared under the microscope to Robert Hooke from Micrographia which is the origin of the word cell. Cells in culture, stained for keratin (red) and DNA (green). ... Albumen redirects here. ...

As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and almost half of the protein. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of egg white 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. An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ... Scrambled eggs Scrambled eggs is a dish made from the lightly beaten combined whites and yolks of two or more (usually chickens) eggs, sometimes with a little milk or water added, and stirred while cooking. ...

Uses

Egg yolks as used in cooking

• It is sometimes separated from the egg white and used in cooking (for mayonnaise, custard, hollandaise sauce, crème brûlée, avgolemono, and ovos-moles).
• It is used in painting as a component of traditional egg-tempera.
• It is used in the production of egg-yolk agar plate medium, useful in testing for the presence of Clostridium perfringens.
• Egg yolk also contains an antibody called Immunoglobulin yolk or (IgY). The antibody transfers from the laying hen to the egg yolk by passive immunity to protect both embryo and hatchling from microorganism invasion.

Image File history File linksMetadata Download high-resolution version (2802x1868, 2519 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Egg yolk Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (2802x1868, 2519 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Egg yolk Metadata This file contains additional information, probably added from the digital camera or scanner used to... Cooking is the act of applying heat to food in order to prepare it to eat. ... Separating eggs is a process usually used in cooking, in which one removes the egg yolk from the egg white. ... Mayonnaise made in a food processor with an assortment of standard ingredients Mayonnaise is a popular, extremely thick sauce made primarily from vegetable oil and egg yolks. ... Custard is a range of preparations based on milk and eggs, thickened with heat. ... Hollandaise sauce served over white asparagus and potatoes. ... Crème brûlée (French, burnt cream, pronounced (IPA) in English; in French) is a dessert consisting of a custard-like base whose sugar topping has been burnt into a delicate, glass-like caramelized layer. ... Insert non-formatted text hereAvgolemono is a Greek dish. ... A 1367 tempera on wood by Niccolò Semitecolo. ... An agar plate streaked with microorganisms isolated from a deep-water sponge. ... Binomial name Clostridium perfringens Veillon & Zuber 1898 Hauduroy 1937 Clostridium perfringens (formerly known as Clostridium welchii) is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium[1]. is ubiquitous in nature and can be found as a normal component of decaying vegetation, marine sediment, the intestinal... Schematic of antibody binding to an antigen An antibody or immunoglobulin is a large Y-shaped protein used by the immune system to identify and neutralize foreign objects like bacteria and viruses. ... Categories: Possible copyright violations ...

Composition of chicken egg yolk

The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white.

All of the fat soluble vitamins, (A, D, E and K) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D. Egg yolk is a source of lecithin, an emulsifier. It has been suggested that Retinol be merged into this article or section. ... Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ... Tocopherol, or Vitamin E, is a fat-soluble vitamin in eight forms that is an important antioxidant. ... Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ... Lecithin, also known as Phosphatidylcholine Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (eg Phosphatidylcholine, Phosphatidylehtanolamine, and Phosphatidylinositol). ... A. Two immisicble liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable...

A large yolk contains more than two-thirds of the recommended daily limit of 300mg of cholesterol. Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ...

External links

Wikibooks Cookbook has an article on

Eggs

• Eggs from the Agricultural Marketing Service of the U.S. Department of Agriculture
• Anatomy of an Egg from the Exploratorium
• Making egg tempera from The Society of Tempera Painters
• Nutrition facts