Egg Yolk
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Egg Yolks also contain the emulsifier Lecithin, which makes egg yolks a good solo thickening agent in Hollandaise Sauce or Mayonnaise;  Lecithin is also used  in dessert recipes for dishes like crème brûlée, and custards. Egg yolks can be the primary thickener when used in conjunction with other thickeners such as cornstarch or bread flours, as in pastry creams. Egg yolks can also be ingredients in liqueurs such as Advocaat, or mixed drinks like Eggnog.

Culinary Uses

We teach more about baking with Eggs in Lesson 9 Beginning Breads & Doughs

Nutritional Value USDA
EGG,YOLK,RAW,FRSH
Amount Per 100g
Calories 322
%Daily Value*
 
40%
Total Fat 26g
6%
Saturated Fat 9g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
361%
Cholesterol 1085mg
2%
Sodium 48mg
2%
Potassium 109mg
1%
Total Carbohydrate 3g
0%
Dietary Fiber 0g
Sugars 0g
Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

The remaining ⅓ of the egg is the yolk, and it contains the rest of the protein, all of the fat, and all of the egg's vitamin AD, and E. The egg yolk is one of the few foods that naturally contain vitamin D. A large egg yolk contains approximately 60 Calories and more than ⅔ of the recommended daily intake of 300 mg of cholesterol. The yolk also contains all of the choline, which is important for brain development. One yolk contains approximately half of the recommended daily intake of Choline

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes