Ingredient
Egg yolk
The fatty, emulsifier-rich portion of an egg.
What it is
-
Egg yolk is part of egg.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food (Foods 12(18):3470) 1. Introduction authoritative
-
Egg yolk comes from Gallus gallus.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food (Foods 12(18):3470) 1. Introduction authoritative
What it brings to a dish
-
Egg yolk serves to gel.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
-
Egg yolk serves to emulsify.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
-
Egg yolk serves to bind.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Acidic and Heat Processing of Egg Yolk Dispersions (Processes 9(10):1842) 3.2. Heat Treatment of Egg Yolk Dispersions Acidified with Citric Acid authoritative
-
Egg yolk serves to foam.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
-
Egg yolk serves to stabilise.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Acidic and Heat Processing of Egg Yolk Dispersions (Processes 9(10):1842) 3.2. Heat Treatment of Egg Yolk Dispersions Acidified with Citric Acid authoritative
How it behaves when cooked
-
Egg yolk is governed by thermal protein denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification (Applied Sciences 14(21):9692) 3.2.1. Need for Thermal Treatment authoritative
-
Egg yolk is governed by acid-driven denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
-
Egg yolk is governed by protein coagulation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Acidic and Heat Processing of Egg Yolk Dispersions (Processes 9(10):1842) 1. Introduction authoritative
-
Egg yolk is governed by gelation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Acidic and Heat Processing of Egg Yolk Dispersions (Processes 9(10):1842) 1. Introduction authoritative
-
Egg yolk is governed by emulsion breakage.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification (Applied Sciences 14(21):9692) 3.1.2. Egg Yolk Complex Formation authoritative