Egg yolk

Description

Egg yolk has a creamy consistency and an intense, slightly buttery flavor, along with a characteristic golden color that enhances dishes both visually and taste-wise. It is a concentrated source of nutrients: it contains healthy fats, high-quality protein, cholesterol, fat-soluble vitamins (A, D, E, K), vitamin B12, choline, and antioxidants lutein and zeaxanthin that support vision. Because of this, it aids brain function, vitamin absorption, and provides a feeling of fullness. In the kitchen, yolk acts as an emulsifier and thickener, making it ideal for sauces (mayonnaise, hollandaise), creams, puddings, baked goods, ice creams, and glazes. To maintain freshness, store it in the refrigerator in an airtight container; separated yolks are best used within 1–2 days or frozen (with a bit of salt or sugar added to protect the structure) for later use.