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Gourmet Sleuth

Egg yolk

Spanish name: yema de huevo

The dark yellow to orange thick substance located in the center of an egg. The egg yolk contains protein, fat and most of the vitamins in an egg including iron, vitamins A and D as well as phosphorus, calcium, thiamine, and riboflavin and lecithin.
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Substitute for egg yolk

Egg substitute

Equivalents

1 yolk   =   1 1/2 tbsp OR 1 cup = 12 large egg yolks

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Recipes

Scrambled Eggs with Truffle Oil
A simple recipe of fresh scrambled eggs flavored with truffle oil
More Terms From This Category

Eggs
Duck eggs Duck eggs
The eggs from a duck are higher in fat with a darker yellow yolk. Use as you ...
Egg Substitute Egg Substitute
A product used to replace whole eggs thus reducing the fat and cholesterol consumed compared to natural eggs. Most egg substitutes are in fact made from egg whites.
Egg wash Egg wash
An egg wash is used to give the surface of baked goods a nice glossy brown ...
Egg white Egg white
The thin and thick albumen layers that surround the yolk of an egg. Egg white contains most of the protein and riboflavin in an egg but contains no fat or cholesterol.
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Proposed New Label Law Sugary Drinks

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Culinary Quote Of The Day

Erma Bombeck

I am not a glutton - I am an explorer of food