Egg yolk

Description

The egg yolk has a creamy, rich flavor and a soft, thick consistency with an intense yellow-orange color that adds vibrancy and silkiness to dishes. It is a nutrient-dense ingredient: it contains fats, proteins, choline, fat-soluble vitamins (A, D, E, K), lutein, and zeaxanthin, as well as minerals. When consumed in moderation, it supports cognitive functions and eye health, although individuals with cholesterol issues should consult on its dietary amount. The culinary uses of yolk are versatile: it is the base for emulsified sauces (mayonnaise, hollandaise), creams, custards, puddings, ice creams, and baked goods, as well as a binding agent in coatings and fillings. Store in the refrigerator in an airtight container at around 4°C; whole eggs can last for several weeks, while separated yolks are best covered with water or frozen after mixing with a bit of salt or sugar to maintain quality.