What is it?

Egg yolk is the glorious yellow center of an egg, containing most of the nutrients as well as the fat and the cholesterol. Whether that color is pale yellow or deep orange depends on the diet of the hen.

In cooking and baking, egg yolks are prized for their ability to help ingredients blend or emulsify. They play this crucial role in sauces, such as mayonnaise and hollandaise. Yolks also thicken and add richness to all kinds of custards, from crème brûlée to flan.

Kitchen math:

Most recipes call for large eggs. If no size is specified, assume large. 1 large egg yields 1 rounded Tbs. yolk; 1 extra-large egg yields 1-1/3 Tbs. yolk; 1 medium egg yields 1 Tbs. yolk.

Don’t have it?

When substituting a large number of different-sized egg yolks for large egg yolks, measure by volume rather than number of yolks.

How to prep:

Getting a little egg white in your yolk is not as dire as getting a speck of yolk in your whites.

How to store:

Store separated egg yolks in the refrigerator but use within 24 hours.

Cross Reference

eggs, egg whites

Recipes

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  Recipe

  French Vanilla Ice Cream

  This luscious ice cream has a base enriched with egg yolks and flavored with a vanilla bean. Dry and reserve the bean after you make the custard, then pop it…

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  Recipe

  Winter Stollen Cookies

  These tender slice-and-bake cookies are inspired by the flavors in the classic German Christmas bread of the same name. Studded with dried fruit and candied citrus zest, they're like a…

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  Recipe

  Sweet Potato Crème Brûlée

  Sweet potato adds subtle depth and gorgeous color to classic crème brûlée.

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  Recipe

  Corn, Chard, and Ricotta Galette

  Creamy ricotta pulls the flavors of sweet corn, earthy chard, bright mint, and hot chile together in this satisfying savory tart. Serve with a green salad for a terrific lunch…

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  Recipe

  Shallot & Herb Aïoli

  This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…

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  Recipe

  Chamomile Lemon Bars

  A thick, sturdy-yet-tender cornmeal shortbread crust topped with intensely tangy, chamomile-infused lemon curd makes for a tantalizingly sweet-tart treat.

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  Recipe

  Steamed Artichokes with Aïoli

  轻微的洋蓟叶受益于蘸汤y, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone,…

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  Recipe

  Sour Cherry Cheesecake Bars

  Sour cherries are gorgeous. Their bright red skin practically sparkles. But just like the rubies they resemble, they can be hard to come by. Look for them at your local…

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  Recipe

  Brooklyn Blackout Cupcakes

  For chocolate lovers, this is the Holy Grail of cupcakes: a deep chocolate cupcake with chocolate pudding filling and a fudgy frosting.The result is everything a knock-your-socks-off chocolate cupcake should…