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Information about Yolk

The part of a garment, as well as various pieces of equipment, are correctly spelled yoke.


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An egg yolk surrounded by the egg white
An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. Prior to fertilization the yolk together with the germinal disc is a single cell. Mammalian embryos live off their yolk until they implant on the wall of the uterus. The egg yolk is suspended in the egg white (known more formally as albumen or ovalbumin) by one or two spiral bands of tissue called the chalazae.

As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and almost half of the protein.

If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of egg white creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in omelettes and scrambled eggs.

Uses

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Egg yolks as used in cooking

Composition of chicken egg yolk

The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white.

All of the fat soluble vitamins, (A, D, E and K) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D.

The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:[1] Egg yolk is a source of lecithin, an emulsifier.

A large yolk contains more than two-thirds of the recommended daily limit of 300mg of cholesterol.

The yellow color is caused by xanthophylls.

References

1. ^ National Research Council, 1976, Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition

External links

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Yoke may refer to one of the following.
  • Yoke, a piece of tack for working animals
  • Yoke (costume), a part of an academic gown which covers the shoulders of the wearer and into which the back and sleeves are pleated or gathered.

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In most birds and reptiles, an egg (Latin ovum) is the zygote, resulting from fertilization of the ovum. To enable incubation the egg is usually kept within a favourable temperature range as it nourishes and protects the growing embryo.
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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The Germinal Disk is a small, circular, white spot (approximately 2-3 mm across) on the surface of the yellow yolk of an egg that has been laid. The nucleus of the egg is in the blastodisc.
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uterus or womb is the major female reproductive organ of most mammals, including humans. One end, the cervix, opens into the vagina; the other is connected on both sides to the fallopian tubes.
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Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk).
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The chalaza (from Greek - khalaze - meaning "hailstone") is a structure inside animal eggs and plant ovules. It attaches or suspends the yolk or nucellus within the larger structure.
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An egg(jamie rolands) is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo.
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A vitamin is a nutrient that is an organic compound required in tiny amounts for essential metabolic reactions in a living organism.[1] The term vitamin
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Cholesterol is a sterol (a combination steroid and alcohol), a lipid found in the cell membranes of all tissues, and is transported in the blood plasma of all animals. Because cholesterol is synthesized by all eukaryotes, trace amounts of cholesterol are also found in membranes of
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Proteins are large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues.
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fried egg is an egg (usually that of a chicken) cooked by frying, typically in bacon fat, butter, cooking oil or margarine, for the purpose of eating. The term "Fried Eggs" usually refers to eggs prepared so that the yolk is not broken; thus scrambled eggs, while technically fried,
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omelette or omlet is a preparation of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat, or some combination of the above.
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Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil (used in China) will dilute the egg proteins to create a softer texture.
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Separating eggs is a process usually used in cooking, in which one removes the egg yolk from the egg white. This is used to allow one part of the egg to be used without the other part — for instance, many recipes require frothing egg whites to make a foam, which will not work
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Mayonnaise (or Mayo in its abbreviated form) is a thick sauce made primarily from vegetable oil and egg yolks.[1] Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks and is generally flavored with mustard, lemon juice and/or vinegar,
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Custard is a range of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods.
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Hollandaise sauce is an emulsion of butter and a reduction (usually made from white wine) using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper.
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Crème brûlée (French for "burnt cream"; IPA: [ˌkɹɛm bɹuː ˈleɪ] in English, [kʁɛm bʁy le]
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Avgolemono is a family of eastern Mediterranean sauces and soups made with egg yolks and lemon mixed with broth, heated until they thicken but before they boil, so the egg doesn't curdle.
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Ovos-moles is a local delicacy from Aveiro, Portugal, made of egg yolks and sugar.

Ingredients

Ovos Moles de Aveiro (Soft Eggs, Aveiro style)
  • 1/4 cup short-grain rice
  • 2 cups water
  • 1 cup sugar
  • 8 large egg yolks, lightly beaten


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Tempera (or egg tempera) is the primary type of artist's paint and associated art techniques that were prevalent in Southern Europe's Middle Ages, and the required medium for Orthodox icons. It is paint made by binding pigment in an egg medium.
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agar plate is a sterile Petri dish that contains a growth medium (typically agar plus nutrients) used to culture microorganisms. Selective growth compounds may also be added to the media, such as antibiotics.
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C. perfringens

Binomial name
Clostridium perfringens
Veillon & Zuber 1898
Hauduroy et al. 1937

Clostridium perfringens (formerly known as Clostridium welchii
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Antibodies (also known as immunoglobulins) are proteins that are found in blood or other bodily fluids of vertebrates, and are used by the immune system to identify and neutralize foreign objects, such as bacteria and viruses.
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Passive immunity is the transfer of active humoral immunity in the form of readymade antibodies, from one individual to another. Passive immunity can occur naturally, when maternal antibodies are transferred to the fetus through the placenta, and can also be induced
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Advocaat (or advokatt) is a rich and creamy liqueur made from eggs, sugar and brandy. It has a smooth, somewhat bland taste fairly similar to almonds. In English-speaking countries it generally contains 15% alcohol (30 proof), but in Continental Europe the typical alcohol
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