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1. the substance in an animal ovum consisting of protein and fat that nourishes the developing embryo
2. a greasy substance secreted by the skin of a sheep and present in the fleece



(deutoplasm), a nutritive substance that accumulates in the ovum of animals and man in the form of granules or membranes that sometimes merge into a solid yolk mass (in insects, bony fish, and birds).

Yolk has been discovered in the ova of all animals and man, but its quantity and distribution vary considerably. In ova with a small amount of yolk, the yolk particles are distributed evenly throughout the cytoplasm (isolecithal ova). In ova with a large amount of yolk, the yolk particles are concentrated either in the vegetative part of the ovum (telolecithal ova) or in the central part of the cytoplasm, around the nucleus (centrolecithal ova). The type of egg cleavage depends on the quantity and distribution of the yolk. Chemically there are three principal varieties of yolk: protein, fat, and carbohydrate. However, in most animals the yolk granules have a complex chemical composition and contain proteins, fats, carbohydrates, ribonucleic acid, pigments, and mineral substances. For example, in the mature hen’s egg, the yolk contains 23 percent neutral fat, 16 percent protein, 11 percent phospholipids, 1.5 percent cholesterol, and 3 percent minerals. Various organelles of the ovum participate in the synthesis and accumulation of the yolk: the Golgi apparatus, endoplasmic reticulum, and mitochondria. In many animals the protein component of the yolk is synthesized outside the ovary and enters the growing ovum by means of pinocytosis. In some invertebrate animals the yolk may also accumulate in special cells of the ovary—the yolk cells, on which the developing embryo is nourished.



Nutritive material stored in an ovum.
The yellow spherical mass of food material that makes up the central portion of the egg of a bird or reptile.
References in periodicals archive ?
Keeping egg yolk mixture Keeping egg yolk mixture over a low heat, pour vinegar over a low heat, pour vinegar liquid through sieve into it and liquid through sieve into it and whisk together.
Cream the butter and the sugar in the bowl of your mixer until pale and fluffy, then add the vanilla extract, egg yolks, and the salt, mixing until smooth.
Chocolate custard: Add 25g of grated dark chocolate to the warmed milk before adding to the egg yolks.
We think that the American Heart Association's recommendation--to eat no more than four egg yolks a week--is reasonable.
In a blender or food processor, beat remaining 1/2 cup sugar and egg yolks together until very thick.
Found in egg yolks, liver, beef, poultry, fish, shellfish, dairy products, fortified cereals and fortified soy products.
FOR THE FIG JAM: 4 fresh black figs The juice and zest of 1 lemon A little unrefined golden caster sugar FOR THE BRULEES: 600ml double cream 2 vanilla pods, split 100g unrefined golden caster sugar 6 large free-range egg yolks FOR THE FIG ROLLS: 110g unsalted butter, softened 80g golden caster sugar 1 large free-range egg yolk 150g plain flour 50g ground almonds juice and zest of 2 large oranges A pinch of Maldon salt 200g semi-dried figs, diced 1 small apple, peeled and grated 1 tbsp honey FOR THE HONEY?
FRUITY FRENCH PASTRIES MAKES 12 INGREDIENTS FOR THE PASTRY: | 480g plain flour | 150g icing sugar | 11/2tsp poppy seeds | Finely grated zest of an unwaxed lemon | 225g cold, unsalted butter, diced, plus extra for greasing | 2 medium egg yolks FOR THE CREAM: | 1 medium egg yolk | 25g caster sugar | 250g mascarpone | 1tsp orange-blossom water FOR THE TOPPING: 200g fresh raspberries 2 passion fruit, halved Icing sugar, for dusting 1.
1Make the hollandaise sauce by blending the egg yolks and lemon juice in a processor with salt and black pepper.
For the sugar cured egg yolks: 1 pound superfine sugar 1 cup water 8 egg yolks For the dacquoise:* 5 1/4 ounces egg whites 1 1/2 ounces superfine sugar plus extra for sprinkling 4 3/4 ounces confectioners' sugar plus extra for sprinkling 3 1/4 ounces sifted almond flour For the caramel powder 4 1/2 ounces superfine sugar 1 1/4 ounces maltodextrin powder Grapeseed oil For the caramel sauce:* 8 3/4 ounces superfine sugar 5 1/2 ounces heavy cream To serve: Almond Flour Fleur de sel Superfine sugar yields more than needed for plating For the sugar cured egg yolks: Bring sugar and water to a boil, stirring to dissolve sugar.
VANILLA SHORTBREAD INGREDIENTS 325g plain flour 200g chilled salted butter 125g golden caster sugar 2tsp vanilla extract 2 large egg yolks Icing sugar to dust METHOD Put the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs (use hands if you don't have a food processor).