Rich and golden, egg yolks offer a luxurious mouthfeel and a deep, buttery flavor. Their emulsifying properties make them a cornerstone of sauces and custards, providing depth and richness.
Where it comes from
Eggs have been a dietary staple across cultures for centuries, with yolks used in various traditional dishes, showcasing their versatility in both savory and sweet preparations.
In the kitchen
Key in creating emulsions like mayonnaise and hollandaise, egg yolks contribute richness and stability, while also serving as a thickening agent in custards and sauces.
Nutrition (per 100g)
322kcalCal
15.0gProtein
27.0gFat
1.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lemon Juice
Whisk with yolks over gentle heat. The acid cuts through richness, brightening the sauce. Keep stirring to avoid curdling.
Sugar
Beat yolks with sugar until pale and thick. The sugar dissolves, lending sweetness and structure to custards.
Olive Oil
Drizzle slowly into yolks while whisking. The oil emulsifies, creating a creamy, smooth mayonnaise.
