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Egg yolk

Eggs & dairy · Eggs

Egg yolk

The yellow centre of an egg, rich in fat and natural emulsifiers, used for custards, sauces and enriched doughs.

A kind of egg

58 recipes with it

Photo: jefras a.k.a Joăo Estęvăo A. de Freitas, via Wikimedia Commons (public-domain)

What it is

The yolk is the yellow-orange sphere of the egg, separated from the white. It carries almost all of the egg's fat and lecithin, which is why it emulsifies oil into mayonnaise and hollandaise and thickens custards as it gently sets. One yolk from a large egg weighs roughly 17–18 g.

How it’s used

  • Emulsifying mayonnaise, aioli and hollandaise
  • Thickening custards, crème anglaise and ice-cream bases
  • Enriching fresh pasta and brioche dough
  • Brushing on pastry for a deep golden glaze
  • Carbonara-style sauces tossed off the heat

Characteristics

Taste
Rich, buttery and savoury.
Texture
Thick and silky raw; fudgy when half-set, crumbly when hard-cooked.
When cooked
Starts to thicken at about 65–70 °C; above that it curdles, so custards are cooked gently and stirred. Tempering with warm liquid first prevents scrambling.
Sold as
fresh, frozen, powder
Cooking uses
Commonly cooked, Suitable for baking, Used for thickening, Used for binding

Storage

Refrigerated. Cover separated yolks with a little water or press cling film onto the surface and use within a day or two. Yolks freeze poorly unless mixed with a pinch of salt or sugar first.

Diet, allergens and safety

Contains Eggs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains egg (allergen).
  • Mayonnaise, tiramisu and other raw-yolk recipes carry a Salmonella risk; use pasteurised yolks for vulnerable groups.

Nutrition per 100 g

Energy
322 kcal
Protein
15.86 g
Carbohydrate
3.59 g
Fat
26.54 g
Fibre
0 g
Sugars
0.56 g

USDA FoodData Central: Egg, yolk, raw, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Egg — Use about 1 whole egg for 2 yolks in custards and baking; the result is lighter and less rich.

Related ingredients

Recipes with egg yolk

See all 58

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