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Egg yolk

The yolk is the yellow center of an egg. It is only one cell. It is commonly seen in fried eggs. When it is mixed with the whites, it makes scrambled eggs. It is sometimes used in cooking. It is much higher in calories than the egg white. It has fat-soluble vitamins in it.[1] Some eggs have two egg yolks in them.

References[change | change source]

  1. Réhault-Godbert, Sophie; Guyot, Nicolas; Nys, Yves (2019-03-22). "The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health". Nutrients. 11 (3): 684. doi:10.3390/nu11030684. ISSN 2072-6643. PMC 6470839. PMID 30909449.