Egg Yolk

The golden-orange fat- and nutrient-dense center of an egg — about 33% of the liquid weight but the majority of the calories, fat, vitamins, and emulsifiers (lecithin). Coagulates between 65–70°C (149–158°F). The workhorse of classical cuisine: emulsifies hollandaise, béarnaise, mayonnaise, and aioli; enriches custards, ice creams, pasta, pastry cream, and zabaglione; glazes breads to a glossy deep brown.