Poultry
Yolk
Egg yolk is the fat- and lecithin-rich centre that emulsifies mayonnaise, hollandaise, and custards. Colour depends on hen diet and is not a quality score alone. Yolks thicken gently with heat. Temper into hot liquids to avoid scrambling. Use for ice cream bases, carbonara-style sauces, and cured yolks. Cover unused yolks to limit skinning.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 19.3 g
- Saturated Fat 6.47 g
- Trans Fat 0.1 g
- Monounsaturated Fat 8.8 g
- Polyunsaturated Fat 4.05 g
- Cholesterol 515 mg
- Sodium 73.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.93 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 18.3 g
- Water 59.8 g
- Energy 251 kcal
- Water 59.8 g
- Carbohydrates 0.93 g
- Sugars 0.5 g
- Protein 18.3 g
- Fat 19.3 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 8.8 g
- Polyunsaturated Fat 4.05 g
- Omega-3 1.42 g
- Trans Fat 0.1 g
- Vitamins 467 mg
- Vitamin A 400 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 1.31 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 17 µg
- Vitamin B9 — Folate 42.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.82 mg
- Vitamin K 0.4 µg
- Minerals 365 mg
- Major Minerals 363 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 515 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 400 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.45 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 1.31 · vitamin-b6: 0.1 · vitamin-b7-biotin: 17 · vitamin-b9-folate: 42.1 · vitamin-d: 1.2 · vitamin-e: 0.82 · vitamin-k: 0.4 ·
Minerals
Egg yolk holds nearly all the egg’s fat, cholesterol, and fat-soluble vitamins.
History
Yolk entered regional butchery charts as cookery specialised by muscle and joint.
Retail and food-service packing standardised yolk portions for consistent cooking.