Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
The interior yellow globe that accounts for about 33 percent of the egg’s total liquid weight and includes all the fat and half the protein, as well as the higher proportion of vitamins and minerals (except niacin and riboflavin) such as phosphorus, manganese, iron, copper, iodine, and calcium. One of the few foods with vitamin D, the yolk contains all the egg’s vitamins A, D, and E. The color will vary, depending upon the type of feed given, but pale or deep, it is not indicative of the nutritive value contained therein. The yolk is responsible for the emulsifying and enrichment properties of the egg. The yolk carries 59 calories, which is 90 percent of the calories in a whole egg.