Egg Yolk

• Used as a key emulsifier in sauces like hollandaise, mayonnaise, and aioli, providing a creamy and stable texture.
• Incorporated into custards, puddings, and ice creams to create a rich, silky consistency and enhance flavor.
• Essential for baking, egg yolks are used in recipes for cakes, cookies, and pastries to add moisture and structure.
• Tempered into soups and stews to thicken and enrich the dish without curdling.
• Whisked into pasta dough or gnocchi to bind ingredients and create a tender, flavorful texture.
• Used in classic desserts like crème brûlée or flan to achieve a smooth, luxurious finish.

• Rich in essential nutrients like vitamins A, D, E, and K, as well as healthy fats that support energy and overall wellness.
• Contains choline, which is important for brain health and metabolism.
• Adds a creamy texture and rich flavor to recipes, making it a staple in custards, sauces, and baked goods.
• A versatile ingredient in both sweet and savory dishes, from hollandaise sauce to ice cream bases.
• Provides natural emulsifying properties, helping to bind ingredients in recipes like mayonnaise and dressings.

Store egg yolks in an airtight container in the refrigerator if separated from the whites, and use them within 1-2 days for optimal freshness. To prevent them from drying out, cover the yolks with a small amount of water or oil before sealing the container. For longer storage, egg yolks can be frozen by whisking them with a pinch of salt or sugar to stabilize them, then storing in a freezer-safe container for up to 3 months.