Know what’s on your plate
Egg yolk
Calories & nutrition facts
chicken, cooked
Nutrition facts
Per 100 g% DV- Calories 351 kcal —
- Protein 16 g 32%
- Carbohydrate 3.4 g 1%
- Fat 33 g 42%
- Saturated fat 9.9 g 50%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 41.5 mg 2%
- Cholesterol 1194 mg 398%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 624 µg 69%
- Vitamin C 0 mg 0%
- Vitamin D 4.7 µg 23%
- Vitamin E 8 mg 53%
- Vitamin K 0.7 µg 1%
- Thiamin (B1) 0.2 mg 16%
- Riboflavin (B2) 0.61 mg 47%
- Niacin (B3) 0.03 mg 0%
- Pantothenic acid (B5) 7.4 mg 147%
- Vitamin B6 0.22 mg 13%
- Folate (B9) 177 µg 44%
- Vitamin B12 5.2 µg 216%
Minerals
- Calcium 128 mg 10%
- Iron 4.4 mg 24%
- Magnesium 8.2 mg 2%
- Phosphorus 381 mg 30%
- Potassium 101 mg 2%
- Zinc 2.8 mg 26%
- Copper 0.13 mg 14%
- Manganese 0.16 mg 7%
- Selenium 68.9 µg 125%
Similar foods
- Cooked chicken egg yolkcooked/10 min, without salt347 kcal / 100 g
- Egg yolk powderchicken671 kcal / 100 g
- Chicken egg yolkboiled360 kcal / 100 g
- Dried egg yolkchicken647 kcal / 100 g
- Dehydrated chicken egg yolkdehydrated, pasteurized638 kcal / 100 g
- Chicken eggcooked149 kcal / 100 g
- Egg whitechicken, fresh or frozen, cooked48 kcal / 100 g
- Whole eggraw, fresh143 kcal / 100 g
- Chicken egg whitecooked/10 min, unsalted57 kcal / 100 g
- Whole hard-cooked eggchicken, cooked, boiled in shell141 kcal / 100 g
Questions about Egg yolk
How do you separate an egg yolk from the white?
Crack the egg over a bowl and pass the yolk gently between the two shell halves, letting the white fall away. For less risk of breaking the yolk, use clean hands or an egg separator.
How do you stop egg yolk splitting when making mayonnaise?
Start with the yolk, mustard and vinegar or lemon juice at room temperature. Whisk in the oil a few drops at a time at first; once the mixture thickens, add it in a thin, steady stream.
How long can you keep leftover egg yolk?
Cover it in a small, clean container and refrigerate promptly; use within two days. To stop a skin forming, cover the surface with a little cold water, then drain it off before use.
Can you freeze egg yolks?
Yes, but yolks can turn thick and gel-like after thawing. Beat in a pinch of salt for savoury dishes or a little sugar for baking, label the container, freeze, and thaw overnight in the fridge.
What can you make with leftover egg yolks?
Use them to enrich custard, crème brûlée, hollandaise or carbonara. For a quick pasta sauce, take the pan off the heat before stirring in the yolk so it thickens without scrambling.
Can you eat raw egg yolk?
Raw yolk can carry harmful bacteria, so use pasteurised egg yolk for uncooked recipes such as mayonnaise or tiramisu, especially when serving anyone at greater risk from foodborne illness. Keep it chilled and use it promptly.
What is the difference between egg yolk and egg white?
The yolk is the egg’s rich, emulsifying centre; the white is mostly water and protein and whips into a foam. Egg white has 48 kcal and 9.99 g protein per 100 g, while egg yolk has 351 kcal and 16 g protein.
What nutrients stand out in egg yolk?
Egg yolk is a source of vitamin A, vitamin E, selenium, phosphorus, vitamin B2, vitamin B5, vitamin B9 and vitamin B12. It contains 33 g fat per 100 g, much of which gives sauces and custards their richness.
Source: Canadian Nutrient File 6718 · per 100 g · carbohydrate per EU label, fibre excluded
