Egg yolk
Egg yolk is the rich yellow portion of an egg, used to thicken, enrich, emulsify, and color foods.
About Egg yolk
Egg yolk is the rounded yellow portion at the center of a bird egg, held within the surrounding white by membranes. It is used alone or with other ingredients to enrich batters, pastries, custards, pasta doughs, sauces, and spreads.
Yolk has a rich, fatty taste and a smooth, thick texture when raw. Its color ranges from pale yellow to deep orange depending on the egg and feed context. Heat makes it creamy, firm, or crumbly, while gentle cooking can thicken mixtures and emulsify liquids in preparations such as mayonnaise.
Egg yolk is sold fresh, pasteurized, frozen, or dried. It can contribute color to doughs, glazes, and cooked dishes, and preparation changes its fluidity, firmness, and dispersal through a mixture. The bird species is unspecified, usually referring to a commonly used edible bird egg, often hen’s egg.
- Ingredient type
- whole food
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See local namesWhere egg yolk appears
7 linked foodsFind foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.
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Main dishes
Desserts
Soups
Begova Corba
Optional addition
Dips
Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.
Name examples awaiting language review. Confirm the specific food or product.
Local names for egg yolk
Names and romanised forms to recognise on menus and labels.
egg yolk
jaune d’œuf
yema de huevo
Eigelb
tuorlo d'uovo
gema de ovo
rovell d'ou
eidooier
äggula
æggeblomme
eggeplomme
munankeltuainen
żółtko jajka
vaječný žloutek
vaječný žĺtok
žumanjak
жуманце
žumance
жълтък
zhŭltŭk
gălbenuș de ou
tojássárgája
κρόκος αυγού
krokos avgoú
яичный желток
yаichnyy zheltok
яєчний жовток
yayеchnyi zhovtok
yumurta sarısı
صفار البيض
ṣufār al-bayḍ
زردهٔ تخممرغ
zarde-ye tokhm-e morgh
अंडे की जर्दी
aṇḍe kī jardī
ডিমের কুসুম
ḍimer kusum
முட்டையின் மஞ்சள் கரு
muṭṭaiyiṉ mañcaḷ karu
గుడ్డు పచ్చసొన
guḍḍu paccasona
ಮೊಟ್ಟೆಯ ಹಳದಿ
moṭṭeya haḷadi
മുട്ടയുടെ മഞ്ഞ
muṭṭayuṭe mañña
蛋黄
dànhuáng
卵黄
ran'ō
달걀노른자
dalgyalnoreunja
lòng đỏ trứng
ไข่แดง
khai daeng
kuning telur
kuning telur
kiini cha yai
eiergeel
krokos avgoú
Romanised form
moṭṭeya haḷadi
Romanised form
ran'ō
Romanised form
animal egg yolk (raw)
Search alias · Not a confirmed translation
Cooked egg yolk
Search alias · Not a confirmed translation
dried chicken egg yolk
Search alias · Not a confirmed translation
EGG YOLK DRIED
Search alias · Not a confirmed translation
Egg yolk liquid
Search alias · Not a confirmed translation
Egg yolk semi-liquid
Search alias · Not a confirmed translation
Egg yolk solid
Search alias · Not a confirmed translation
Egg, yolk only, cooked, fat added
Search alias · Not a confirmed translation
Egg, yolk only, cooked, no added fat
Search alias · Not a confirmed translation
Egg, yolk only, cooked, NS as to fat
Search alias · Not a confirmed translation
Egg, yolk only, raw
Search alias · Not a confirmed translation
Egg, Yolk, Frozen, Sugared
Search alias · Not a confirmed translation
Egg, yolk, raw, fresh
Search alias · Not a confirmed translation
Egg, yolk, raw, frozen, pasteurized
Search alias · Not a confirmed translation
Egg, yolk, raw, frozen, salted, pasteurized
Search alias · Not a confirmed translation
Egg, yolk, raw, frozen, sugared, pasteurized
Search alias · Not a confirmed translation
free range chicken egg yolk
Search alias · Not a confirmed translation
free range egg yolk
Search alias · Not a confirmed translation
goose egg yolk
Search alias · Not a confirmed translation
goose egg yolk (raw)
Search alias · Not a confirmed translation
obsolete: chicken egg yolk (raw)
Search alias · Not a confirmed translation
pasteurised Free Range Egg Yolk
Search alias · Not a confirmed translation
muṭṭaiyiṉ mañcaḷ karu
Romanised form
ṣufār al-bayḍ
Romanised form
yayеchnyi zhovtok
Romanised form
dalgyalnoreunja
Romanised form
ḍimer kusum
Romanised form
dànhuáng
Romanised form
aṇḍe kī jardī
Romanised form
muṭṭayuṭe mañña
Romanised form
yаichnyy zheltok
Romanised form
zhŭltŭk
Romanised form
zarde-ye tokhm-e morgh
Romanised form
žumance
Romanised form
khai daeng
Romanised form
guḍḍu paccasona
Romanised form
Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
Name not available yet.
A name in English has not been added for egg yolk. Choose another language to see its available names.
Egg yolk nutrition & diet
Egg yolk nutritional value
Egg, yolk, raw, fresh
Per 100 g of the edible portion in the recorded food form.
- Calories
- 322kcal
- Protein
- 15.9g
- Carbs
- 3.6g
- Fat
- 26.5g
Reference values for the specific food form shown. Other varieties, brands and preparations can differ.
Portions & preparation
Use the edible yolk alone and distinguish fresh, cooked, frozen, dried, salted, or otherwise processed forms. A yolk incorporated into custard, mayonnaise, pasta, or batter is not equivalent to a plain separated yolk. Record added sugar, oil, dairy, or other ingredients when evaluating the finished preparation.
Compare the right form: Match the reference to fresh or processed yolk alone, with the same raw or cooked state and edible separated portion.
Diet considerations
Egg yolk is animal-derived and does not suit plant-based diets. Compatibility changes when it is combined with dairy, meat, fish, cereal flours, sugar, or coatings. Plain yolk has no inherent cereal ingredient, but its carbohydrate pattern becomes recipe- and portion-dependent in custards, sauces, pastries, and other composite foods.
AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.
Dietary compatibility
- VeganTypically incompatible
- VegetarianTypically compatible
- PescatarianTypically compatible
- KetoMay be compatible
- PaleoTypically compatible
- Low-carbMay be compatible
- HalalNot established
- KosherNot established
What these diet assessments mean
- Vegan · Typically incompatible
- The ingredient profile identifies an animal-derived food or derivative.
- Vegetarian · Typically compatible
- Permitted by the lacto-ovo vegetarian pattern used here, in its plain form.
- Pescatarian · Typically compatible
- Permitted by the pescatarian pattern used here, in its plain form.
- Keto · May be compatible
- The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
- Paleo · Typically compatible
- The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
- Low-carb · May be compatible
- The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
- Halal · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
- Kosher · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Sources & review
Nutrition reference: USDA FoodData Central — Egg, yolk, raw, fresh ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .