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Ingredients
Egg yolk
Egg yolk
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Egg yolk
photo credit: gourmetsleuth
What is Egg yolk?
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.
Substitute for Egg yolk
Egg substitute
Equivalents
1 egg yolk = 1 1/2 tbsp OR 1 cup = 12 large egg yolks
metric conversions →
Thickeners
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Eggs
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Nutrition Information For Egg yolk
Serving Size
1 cup
Calories
770
Calories from Fat
576
% Daily Value
*
Total Fat
64g
100%
Saturated Fat
23g
40%
Cholesterol
2999mg
1000%
Sodium
117mg
0%
Potassium
265g
10%
Total Carbohydrate
9g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
39g
80%
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Favorite Egg yolk Recipes
Zuni Cafe Chocolate Pots de Creme
Zuni Cafe is a favorite spot for local San Franciscans. They were serving this pots de creme before it became popularized again in the early 2000's. Their recipe contains milk, cream, bittersweet chocolate and eight egg yolks.
Sweet Potato Flan
This is a recipe for sweet potato flan made with eggs, sweet potatoes, cream, sugar and rum. You can add other spices if you like such as cinnamon or allspice.
Traditional Pots de Creme
This is a recipe for a very Traditional Pots de Creme which is essentially a thickened custard with various flavorings. Pot de creme became popular again in the 1970's and back then most of the recipes were either for chocolate or vanilla.
Caramel Pots de Creme
This recipe for Caramel Pots de Creme is like a pot de creme - creme caramel combination. A rich creamy pot de creme with a sweet caramel bottom layer. You can use pot de creme cups or ramekins.
Frango Mint Pots de Creme
Frango Mint Pots de Creme - This pot de creme recipe is made with the famous Frango Mints. Frango mints are a flat, minty, chocolate wafer that dates back to 1918 but popularized by Chicago's Marshall Field and Company.
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Egg Substitute
Egg yolk
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