Part of an Egg: The yellow or orange part of an egg, surrounded by the egg white, which contains nutrients to nourish the developing embryo. It is rich in proteins, fats, vitamins, and minerals.
Core or Essential Part: Figuratively, the most important or central part of something, similar to the nucleus.
Prepositions
Before: Commonly used with “in,” “of,” “with” (e.g., “yolk in an egg,” “yolk of the egg”).
After: Often followed by phrases like “contains yolk,” “full of yolk,” “with the yolk.”
Collocations
Egg yolk
Yolk color
Yolk sac
Runny yolk
Boiled yolk
Yolk content
Yolk protein
Double yolk
Example Sentences
The yolk of the egg is rich in nutrients.
She separated the egg white from the yolk for the recipe.
A runny yolk is a favorite for many people when eating fried eggs.
The yolk of the egg turned a deep orange color.
The egg yolk adds richness and color to the dish.
He likes his eggs with a soft, runny yolk.
The yolk provides essential nutrients for the developing embryo.
A double yolk egg is considered a rare find.
The recipe calls for three egg yolks.
The yolk was perfectly cooked and not overdone.
The color of the yolk can vary depending on the hen’s diet.
She whisked the yolks together with sugar to make custard.
The yolk sac provides nourishment to the embryo in the early stages of development.
They carefully separated the yolks from the whites.
The rich yellow yolk indicated a high-quality egg.
The egg yolk is often used in baking to add moisture and color.
He prefers his eggs with a firm yolk.
The yolk contains most of the egg’s fat and cholesterol.
The yolk was slightly runny, perfect for dipping toast.
The yolk was a vibrant orange, suggesting a free-range egg.
The yolk of the egg was used to make a rich sauce.
She broke the egg and let the yolk spill into the bowl.
The yolk‘s color can indicate the nutritional content of the egg.
The yolk was smooth and creamy, perfect for the recipe.
The egg yolk is high in protein and essential fats.
The yolk mixture was added to the batter to enrich it.
A yolk from a fresh egg has a firm and round appearance.
The yolk contains essential vitamins like A, D, and E.
The yolk‘s texture can vary depending on how the egg is cooked.
The chef added the yolk to the sauce to thicken it.
The yolk broke when she cracked the egg into the pan.
The yolk is the primary source of food for the developing chick.
The yolk has a creamy texture that enhances the dish.
The yolk was used in the pastry cream for added richness.
The yolk is surrounded by the egg white, or albumen.
The yolk was blended into the mixture to create a smooth custard.
The yolk provided a golden color to the finished cake.
The yolk‘s nutrients are crucial for the growth of the embryo.
The yolk contains lecithin, an emulsifying agent used in cooking.
The yolk was slightly firm, just the way she liked it.
The yolk was gently whisked into the sauce.
The yolk adds a rich, buttery flavor to the dish.
The yolk was used to make a creamy hollandaise sauce.
The yolk was bright yellow, indicating a healthy egg.
The yolk was removed from the egg white to make meringue.
The yolk mixture was folded into the batter to make it richer.
The yolk‘s high-fat content makes it ideal for baking.
The yolk was whisked with sugar to create a thick custard.
The yolk adds color and flavor to the mayonnaise.
The yolk was used to bind the ingredients together in the recipe.
