Know what’s on your plate
Egg yolk
Calories & nutrition facts
raw, fresh
Nutrition facts
Per 100 g% DV- Calories 322 kcal —
- Protein 16 g 32%
- Carbohydrate 3.6 g 1%
- Fat 27 g 34%
- Saturated fat 9.6 g 48%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 48 mg 2%
- Cholesterol 1085 mg 362%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 381 µg 42%
- Vitamin C 0 mg 0%
- Vitamin D 5.4 µg 27%
- Vitamin E 2.6 mg 17%
- Vitamin K 0.7 µg 1%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.53 mg 41%
- Niacin (B3) 0.02 mg 0%
- Pantothenic acid (B5) 3 mg 60%
- Vitamin B6 0.35 mg 21%
- Folate (B9) 146 µg 37%
- Vitamin B12 2 µg 81%
- Choline 820 mg 149%
Minerals
- Calcium 129 mg 10%
- Iron 2.7 mg 15%
- Magnesium 5 mg 1%
- Phosphorus 390 mg 31%
- Potassium 109 mg 2%
- Zinc 2.3 mg 21%
- Copper 0.08 mg 9%
- Manganese 0.06 mg 2%
- Selenium 56 µg 102%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 322 | 16 g | 3.6 g | 27 g |
| 1 × large | 17 g | 55 | 2.7 g | 0.6 g | 4.5 g |
| 1 × cup | 243 g | 782 | 39 g | 8.7 g | 65 g |
| 2 × large | 34 g | 109 | 5.4 g | 1.2 g | 9 g |
| ½ × large | 8.5 g | 27 | 1.3 g | 0.3 g | 2.3 g |
| 3 × large | 51 g | 164 | 8.1 g | 1.8 g | 14 g |
| 4 × large | 68 g | 219 | 11 g | 2.4 g | 18 g |
Similar foods
- Raw chicken egg yolkraw, brazil329 kcal / 100 g
- Quail egg yolkraw291 kcal / 100 g
- Cooked chicken egg yolkcooked/10 min, without salt347 kcal / 100 g
- Dried egg yolkchicken647 kcal / 100 g
- Dehydrated chicken egg yolkdehydrated, pasteurized638 kcal / 100 g
- Whole eggraw, fresh143 kcal / 100 g
- Egg whiteraw, fresh52 kcal / 100 g
- Eggraw140 kcal / 100 g
- Chicken eggwhole, raw143 kcal / 100 g
- Whole chicken eggav, raw132 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 works too; avoid breaking the yolk if you need it whole.
How do you stop egg yolks curdling in custard or sauce?
Whisk a little of the hot liquid into the yolks first, then gradually whisk that mixture back into the pan. Cook gently, stirring constantly; for a custard containing egg, heat it to 71 °C and do not let it boil.
How long can you keep separated egg yolks in the fridge?
Put them in a clean, covered container, cover the surface with a little cold water to stop them drying out, and use within two days. Drain the water before cooking.
Can you freeze egg yolks?
Yes, but plain yolks can turn thick and gel-like when thawed. Beat them lightly with a pinch of salt for savoury recipes or sugar for sweet ones, 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, pastry cream, fresh pasta or hollandaise. They also help mayonnaise emulsify: whisk the yolk with mustard and vinegar or lemon juice, then add oil very slowly.
Can you eat raw egg yolk in mayonnaise or tiramisu?
Raw yolk can carry harmful bacteria, so choose pasteurised eggs for dishes served uncooked, especially for people more vulnerable to food-borne illness. Keep the dish chilled and use it promptly.
What does egg yolk add that egg white does not?
Yolk brings fat and emulsifying power, making sauces, custards and cakes richer and smoother; white mainly adds water and protein, and whips into foam. Egg yolk is also high in choline: a large yolk weighing 17 g provides 139 mg.
Source: USDA FoodData Central 172184 · per 100 g · carbohydrate per EU label, fibre excluded
