Egg Yolk

Egg yolk is the golden, viscous center of a chicken egg. It tastes rich and slightly savory, and its emulsifying lecithin helps bind fat and water. It thickens custards and sauces like hollandaise and mayonnaise, enriches doughs and ice cream bases, and is sold fresh separated or pasteurized as liquid yolk. As an animal product, suitability varies by diet.

Yolk-based sauces and desserts developed across European, East Asian, and Middle Eastern cuisines and spread globally alongside domesticated chickens. Commercial separation and pasteurization enabled consistent use in bakeries and sauce production.