Know what’s on your plate
Egg yolk
Calories & nutrition facts
chicken, boiled
Nutrition facts
Per 100 g% DV- Calories 337 kcal —
- Protein 16 g 32%
- Carbohydrate 0.2 g 0%
- Fat 31 g 39%
- Saturated fat 8.3 g 42%
- Fibre 0 g 0%
- Sugars 0.2 g —
- Sodium 58 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 471 µg 52%
- Vitamin C 0 mg 0%
- Vitamin D 4.8 µg 24%
- Vitamin E 6.8 mg 45%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.48 mg 37%
- Niacin (B3) 3.4 mg 21%
- Vitamin B6 0.12 mg 7%
- Folate (B9) 360 µg 90%
- Vitamin B12 7.1 µg 296%
Minerals
- Calcium 138 mg 11%
- Iron 2 mg 11%
- Phosphorus 540 mg 43%
- Potassium 119 mg 3%
- Zinc 3.7 mg 34%
- Selenium 56 µg 102%
- Iodine 160 µg 107%
Similar foods
- Cooked chicken egg yolkcooked/10 min, with salt345 kcal / 100 g
- Chicken egg yolkboiled360 kcal / 100 g
- Dried egg yolkchicken647 kcal / 100 g
- Egg yolk powderchicken671 kcal / 100 g
- Scrambled chicken egg yolkscrambled, with cow's milk261 kcal / 100 g
- Whole corn-fed chicken eggboiled148 kcal / 100 g
- Whole organic chicken eggboiled136 kcal / 100 g
- Hard-boiled whole chicken egghard-boiled156 kcal / 100 g
- Eggboiled134 kcal / 100 g
- Chicken eggcooked149 kcal / 100 g
Questions about Egg yolk
How do you separate an egg yolk from the white?
Crack the egg over a bowl and gently pass the yolk between the two shell halves, letting the white fall away. A clean hand or an egg separator works too; avoid breaking the yolk if you plan to use it whole.
How do you stop egg yolks forming lumps in custard?
Whisk the yolks with sugar first, then slowly whisk in warm milk or cream. Return the mixture to a low heat and stir continuously until it thickens enough to coat the back of a spoon; don’t let it boil.
What can you make with leftover egg yolks?
Use them to enrich custard, pastry cream, lemon curd or fresh pasta dough. One yolk also helps emulsify mayonnaise or hollandaise; add the oil slowly while whisking so the sauce stays smooth.
How long can you keep egg yolks in the fridge?
Put them in a covered container and refrigerate promptly, using them within two days. To stop the surface drying out, cover the yolks with a little cold water and pour it off before using.
Can you freeze egg yolks?
Yes, but they can turn thick and gel-like when thawed. Whisk them lightly first, then add a pinch of salt for savoury dishes or sugar for sweet ones; label the container and thaw in the fridge.
Can you eat raw egg yolk?
Raw yolk is used in foods such as mayonnaise, Caesar dressing and some desserts, but it can carry food-poisoning bacteria. For uncooked recipes, choose pasteurised eggs; keep the finished dish chilled and use it promptly.
What can you use instead of egg yolk in a recipe?
For thickening custard or a sauce, cornflour mixed with a little cold milk can work, though it won’t give the same richness. For mayonnaise, use a tested egg-free recipe rather than trying to swap yolk directly.
Why do recipes use egg yolks rather than whole eggs?
Yolks add richness and help bind mixtures such as mayonnaise, while the whites add water and set more firmly as they cook. Using only yolks gives custards and sauces a silkier texture.
Source: FOODfiles (New Zealand) G1020 · per 100 g · carbohydrate per EU label, fibre excluded
