egg yolks
Custard's golden base
Egg yolks are the yellow centers of eggs, surrounded by the white.
Rich in fat, cholesterol, and nutrients, yolks provide most of an egg's calories and flavor.
Recipes often call for yolks separately: Separate three egg yolks for the custard.
In cooking, yolks thicken sauces and emulsify dressings like mayonnaise.
- hollandaiseEmulsified butter-egg sauce
- custardCooked egg-milk mixture
- pastry creamCooked custard filling
- lecithinNatural emulsifying compound
- sunny side upEggs fried one-sided
sabayon · cholesterol · aioli · sugar · vanilla · riboflavin · cream · clarified butter · binding agent · mayonnaise · heavy cream · emulsification · milk · baking · lemon · quiche · soufflés · runny
- Egg thingscracking, hatching, incubation, scrambling, boiling
- nutrient sourcesspinach, lentils, beans, kale, broccoli
- poultry productschicken, chicken breast, chicken meat, chicken wings, chicken thighs
- custard preparationstirring, whisking, straining, water bath, double boiler
- poultry byproductsfeathers, down, chicken fat, duck fat, eggshells
- egg processingcandling, grading, washing, sorting, packaging