Know what’s on your plate
Egg yolk
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 340 kcal —
- Protein 16 g 32%
- Carbohydrate 1.3 g 0%
- Fat 30 g 39%
- Saturated fat 8.5 g 42%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 14 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 272 µg 30%
- Vitamin C 0 mg 0%
- Vitamin D 2.1 µg 11%
- Vitamin E 5 mg 33%
- Thiamin (B1) 0.17 mg 14%
- Riboflavin (B2) 0.39 mg 30%
- Pantothenic acid (B5) 4.5 mg 91%
- Vitamin B6 0.3 mg 18%
- Folate (B9) 166 µg 42%
- Vitamin B12 2.4 µg 101%
Minerals
- Calcium 76.4 mg 6%
- Iron 0.95 mg 5%
- Magnesium 4.5 mg 1%
- Phosphorus 121 mg 10%
- Potassium 58.6 mg 1%
- Zinc 1.4 mg 13%
- Copper 0.15 mg 17%
- Selenium 76.4 µg 139%
- Iodine 192 µg 128%
Similar foods
- Cooked chicken egg yolkcooked/10 min, without salt347 kcal / 100 g
- Chicken egg yolkboiled360 kcal / 100 g
- Egg yolk powderpowder667 kcal / 100 g
- Scrambled chicken egg yolkscrambled, with cow's milk261 kcal / 100 g
- Dried egg yolkchicken647 kcal / 100 g
- Egg whitecooked47 kcal / 100 g
- Chicken eggcooked149 kcal / 100 g
- Whole corn-fed chicken eggboiled148 kcal / 100 g
- Soft-boiled eggsoft-boiled142 kcal / 100 g
- Eggboiled134 kcal / 100 g
Questions about Egg yolk
How do you separate an egg yolk from the white without breaking it?
Crack the egg over a small bowl, then pass the yolk gently between the two shell halves, letting the white fall away. A clean hand or an egg separator works too; avoid letting the yolk touch shell, which can carry bacteria.
How do you stop egg yolks curdling in a sauce?
Whisk them first, then slowly whisk in a little of the hot liquid to warm them before adding them to the pan. Keep the heat low and stir constantly; yolk-based sauces such as custard and hollandaise can turn grainy if they boil.
How should you store leftover egg yolks?
Put them in a clean, covered container in the fridge and use within two days. To stop the surface drying out, cover the yolks with a little cold water, then carefully pour it off before using them.
Can you freeze egg yolks?
Yes, but thawed yolks can become thick and gel-like. Beat them lightly before freezing, adding a pinch of salt for savoury dishes or sugar for sweet ones, then thaw in the fridge and use promptly.
What dishes use egg yolks?
They give custard, crème brûlée, hollandaise and mayonnaise their rich texture. Yolks also enrich fresh pasta dough and help bind meatballs, fishcakes and some pastry mixtures.
Is it safe to eat raw egg yolk?
Raw yolk can carry food-poisoning bacteria, so use pasteurised eggs for recipes served uncooked, such as mayonnaise or some desserts. Keep the finished dish chilled and do not leave it at room temperature for long.
Source: ANSES–Ciqual (France) 22009 · per 100 g · carbohydrate per EU label, fibre excluded
