Egg yolks

Description

Egg yolks have an intense creamy flavor and a smooth, light yellow to orange color, depending on the hen's diet; the texture is rich and slightly fatty, providing a pleasant fullness of taste. They are a concentrated source of nutrients: fats, proteins, choline, and lecithin, as well as vitamins A, D, E, K, and B vitamins, along with minerals like iron and selenium. They contain lutein and zeaxanthin, which are beneficial for vision; when consumed in moderation, they support satiety, cognitive functions, and bone health, although individuals with cholesterol issues should monitor their intake. In the kitchen, yolks are used for creams, emulsified sauces (mayonnaise, hollandaise), cakes, creams, puddings, zabaglione, or as a glaze. They should be stored in the refrigerator at a temperature of 0–4°C, preferably in an airtight container; separated yolks should be used within 1–2 days or frozen after adding a pinch of salt (for savory dishes) or sugar (for desserts), clearly labeled.