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	Egg yolk - Wikipedia, the free encyclopedia
		An egg yolk surrounded by the egg white.
		An egg yolk is the part of an egg which serves as the food source for the developing embryo inside.
		Egg yolks are one of the few foods naturally containing vitamin D. Egg yolk is a source of lecithin, an emulsifier.
	en.wikipedia.org /wiki/Egg_yolk (323 words)

	Egg (food) - Wikipedia, the free encyclopedia
		Eggs are frequently used in both sweet and savoury dishes as a source of protein as well as to bind the other ingredients in a recipe together.
		Eggs may also be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the elderly, the infirm, or pregnant women.
		This is a manifestation of the iron and sulfur compounds in the egg.
	en.wikipedia.org /wiki/Egg_(food) (2254 words)

	Egg Facts
		Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated.
		Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct.
		Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc.
	www.aeb.org /LearnMore/EggFacts.htm (2889 words)

	SingaporeMoms - Parenting Encyclopedia - Egg yolk
		The egg yolk contains a small amount of fat, people on a low-cholesterol diet may feel the need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful.
		All of the egg's vitamin A, D and E are in the yolk, they are one of the few foods naturally containing vitamin D. A large egg yolk contains approximately 60 calories, the egg white contains about 15 calories.
		Yolk colour depends on the diet of the hen, if the diet contains yellow/orange plant pigments known as xanthophylls, then they are are deposited in the yolk, colouring it.
	www.singaporemoms.com /parenting/Yolk (322 words)

	Egg (biology) Comp @ NaturalResearch.org (Natural Research) (Site not responding. Last check: 2007-11-06)
		Insect eggs, in this case those of the Emperor Gum Moth, are often laid on the underside of leaves.
		Salmon fry hatching - the larva has grown around the remains of the yolk and the remains of the soft, transparent egg are discarded.
		Typically large numbers of eggs are laid at one time (an adult female cod can produce 4–6 million eggs in one spawning) and the eggs are then left to develop without parental care.
	www.naturalresearch.org /encyclopedia/Egg_(biology) (862 words)

	Egg yolk: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-11-06)
		The thousand-year egg or century egg (or) is a chinese delicacy made by preserving duck eggs in a mixture of charcoal and lime for (despite the...
		Scrambled eggs refers to a method or style of cooking typically chicken eggs and eaten typically for breakfast....
		Eggs benedict is a dish consisting of slices of toast or halves of muffins (english muffins in american english) topped with poached egg (food)eggs,...
	www.absoluteastronomy.com /encyclopedia/e/eg/egg_yolk.htm (1126 words)

	FABULOUS FOODS - ALL YOU NEED TO KNOW ABOUT EGGS
		Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell.
		The egg yolk is retained in the cup while the whites are allowed to drip through.
		This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating.
	www.fabulousfoods.com /school/csingred/eggs.html#Cook (789 words)

	Egg Quality (Site not responding. Last check: 2007-11-06)
		The shell is separated from the albumen (egg white) by the shell membranes, and the yolk is separated from the albumen by the yolk membrane (vitelline membrane).
		Eggs with stained shells are unattractive in appearance and cause eggs to be downgraded to B quality or dirty depending on the severity of the stain.
		Yolk breakage during egg frying is greater for eggs from older hens as well as from eggs that have been stored for more that 2 weeks, as compared to freshly laid eggs.
	edis.ifas.ufl.edu /BODY_PS020 (4874 words)

	Bugs in the News - What the Heck is an Egg Yolk?
		These chromosomes are introduced into the cytoplasm of the egg cell, and the nucleus of the sperm fuses with the nucleus of the egg and now there is a new nucleus which contains the complete number of chromosomes for a normal cell for that organism, and the development of the embryo.
		On the outside of this yolk sac is a bunch of protein called albumin, then a thin membrane completely surrounding the albumin, and finally the hard shell of the egg (mostly calcium).
		After the egg is deposited on the outside of the chicken, with warmth (chicken sitting on it) the fertilized cell within the egg continues to divide and a baby chicken will grow inside, using the nutrients which are coming from the yolk.
	people.ku.edu /~jbrown/yolk.html (760 words)

	Kitchen Dictionary: Egg
		Egg yolks are high in cholesterol (215 mg for a large egg, and the American Heart Association recommends only 300mg/day); an egg white is fat free and contains only 10 calories.
		Most hens' eggs are classified according to quality (using exterior and interior criteria) and size by the USDA standards: AA, A, and B. In high quality eggs the white and yolk both stand higher and spread less.
		Egg whites will keep out of the shell tightly covered and refrigerated for four days days; egg yolks for a day or two less, but also cover with water.
	www.recipezaar.com /library/getentry.zsp?id=142 (521 words)

	Egg Solutions! Product Resource
		Eggs for processing must be of high quality to avoid excessive yolk breakage in egg-breaking machines.
		Eggs to be processed are usually held in refrigerated storage no longer than seven to ten days.
		Eggs are received, washed, rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggs with imperfections).
	www.aeb.org /EggProducts/resource/handle_storage.html (974 words)

	ENC - Egg Nutrition Center
		Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.
		In cooking, eggs are "the cement that holds the castle of cuisine together." because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.
		Egg yolks are one of the few foods that naturally contain Vitamin D. Eggs have no vitamin C because the chick can produce it from food it eats.
	www.enc-online.org /trivia.htm (956 words)

	Cookbook:Egg - Wikibooks, collection of open-content textbooks
		Eggs may also be pickled, hard-boiled and refrigerated, or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the old, the infirm or pregnant women.
		Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained.
		Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
	en.wikibooks.org /wiki/Cookbook:Egg (780 words)

	Hormel Foods - Glossary - Egg Yolk
		Egg yolks are an excellent source of protein and iron, but are high in cholesterol.
		Typically, a warmed sauce that is to be thickened, is used to temper the eggs, whisking a small amount of the sauce into the egg and cream mixture before adding the entire yolk/cream mixture to the sauce as it is being heated.
		If egg yolks are to be kept for future use as an ingredient, they need to be stabilized so they do not deteriorate in texture or consistency.
	www.hormel.com /kitchen/glossary.asp?id=33273&catitemid= (347 words)

	The Incredible, Edible Egg Yolk
		The yolk contains the majority of the copper, nearly all of the calcium, iron, folate, and B6, and 100% of the vitamins A and E. The white, on the other hand, is only useful as an added source of magnesium, or if the diet is on the whole deficient in protein.
		Pastured eggs, meaning eggs from chickens that are free to forage for grass and insects, are of much higher nutritional quality than eggs from confinement chickens.
		Egg yolks from pastured chickens are thus a powerful supplement to a healthy diet -- a super-food -- providing necessary nutrients in which the Standard American Diet is deficient.
	www.cholesterol-and-health.com /Egg_Yolk.html (1195 words)

	MAYONNAISE, BERNAISE AND HOLLANDAISE SAUCES
		The procedure is accomplished by diluting and acidifying the yolk of eggs and heating the mixture to a pasteurizing temperature [heating for a sufficient period of time necessary for a 100,000-to-1 CFU/g (5D) reduction].
		The first step is to recognize that if the egg yolk protein is mixed with an equal volume of water and from one-third to an equal volume of lemon juice or vinegar, the temperature at which coagulation of the egg yolk protein occurs is raised.
		When the egg yolk/acid mixture is heated to 150F (65.6C), vegetative pathogenic bacteria are reduced at least 100,000 to 1 CFU/g, while the egg yolk proteins have not been heated sufficiently to denature and coagulate because of the water dilution and acid.
	www.hi-tm.com /Documents/Mayonnaise.html (4506 words)

	Chapter 24. Microencapsulated Egg Diets for Fish Larvae 1 (Site not responding. Last check: 2007-11-06)
		The ability of yolk and white to remain separate during cooking of unprocessed egg plus the fine granular texture of boiled egg yolk have indeed provided aquaculturists with a practical artificial diet that is superior to most other artificial feeds for this purpose.
		Heat denatured egg albumin is insoluble in water but some leaching of flavour occurs when the shelled, boiled egg is immersed in water for a period of time.
		The yolk constitutes the colloid, or dispersed phase, and, the white is the dispersing medium.
	www.fao.org /docrep/X5738E/x5738e0p.htm (1544 words)

	Egg Allergy
		Eggs in themselves aren't bad, but when you're allergic to them, your body thinks they are.
		Every time something made with eggs enters the digestive system of a person with an egg allergy, the body thinks that these proteins are harmful invaders.
		Egg allergy usually first appears when kids are very young, and most kids outgrow it by the time they're 5 years old.
	www.kidshealth.org /teen/food_fitness/nutrition/egg_allergy.html (1629 words)

	Egg yolk - howto_beat_egg_yolks
		Egg yolks, lightened with hot stock, then whisked into the soup pot, produces a gorgeously silken texture.
		The egg yolk is surrounded by the perivitelline membrane.
		Egg yolk is determined by the diet of the hen and does not affect the nutritional value or quality of the egg
	when-it.surferlight.com /?q=when-it-egg-yolk (267 words)

	Chickscope 1.5: Explore: Embryology: Day 1 - The Journey Begins: The Egg Yolk
		In the infertile egg, on the left, the nucleus is merely a light spot on the yolk.
		In the fertilized egg the ovum has fused with a sperm to begin forming an embryo.
		By the time the fertilized egg is laid, many cells are divided on the surface of the yolk and formed a blastoderm.
	chickscope.beckman.uiuc.edu /explore/embryology/day01/yolk.html (163 words)

	Trivia - Incubation and Embryology - University of Illinois Extension (Site not responding. Last check: 2007-11-06)
		The color of the egg white depends upon the presence of carbon dioxide.
		Eggs are blown, pushed with the nose, or rolled down a hill.
		Egg tapping is done by tapping one egg against another.
	www.urbanext.uiuc.edu /eggs/res18-trivia.html (189 words)

	Egg Allergy Diet - My Child Has - Children's Hospital Boston
		Eggs are a commonly used food that may cause food sensitivity reactions.
		Parents of children with egg sensitivity may not find it difficult to eliminate visible eggs, but may not be aware of the variety of food products that contain eggs.
		Egg whites and shells may be used as clarifying agents in soup stocks, consommis, bouillons, and coffees.
	www.childrenshospital.org /az/Site826/mainpageS826P0.html (251 words)

	The Webtender: Egg yolk (Site not responding. Last check: 2007-11-06)
		Eggs are used in many liqueurs, but also in some drinks and punches.
		It is also possible to separate eggs by passing the yolk back and forth from one half of the shell to the other, while letting the white slip into a bowl.
		Egg whites are usually added to a drink to make it frothy when shaken or blended.
	www.webtender.com /db/ingred/79 (296 words)

	GourmetSleuth - What to do with left over egg yolks
		If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks.
		The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen.
		Egg yolks are blended with Marsala and cooked over a double boiler, served warm.
	www.gourmetsleuth.com /leftovereggyolks.htm (601 words)

	Egg Allergy
		When a person has a food allergy, his or her body responds as if the food is a dangerous substance.
		This can happen to a little kid who eats eggs because his or her immune system isn't fully developed and can't handle the protein in eggs.
		A baby who is allergic to eggs might feel sick or get a rash after eating eggs or any food containing eggs.
	kidshealth.org /kid/stay_healthy/food/egg_allergy.html (360 words)

	Welcome to the Best of New Orleans! Cover Story 04 23 02
		During a recent Egg Yolk Jubilee show at the Mermaid Lounge, Egg Yolk Jubilee was taking its audience for a ride through the American music canon, dotting its original songs with covers from Johnny Cash and the Red Hot Chili Peppers.
		Near the end of the album, rowdy rock 'n' roll is tempered by Egg Yolk's dissonant horn lines, as arranged by Belletto, a self-proclaimed metal head.
		Egg Yolk then spent a year and a half under the Emperor's tutelage, and he drove them to tighten up their performance, turning them from a lackluster goof-off group into a real showboat band.
	www.bestofneworleans.com /dispatch/2002-04-23/cover_story2.html (620 words)

	Egg Yolk
		Eggs contain all 22 of the amino acids-the building blocks of protein-that we need for new tissues, clotting of blood, and formation of antibodies.
		Cold water Mother's milk or formula Place egg in a small saucepan and cover with water.
		Crack open, discard the white and mash the yellow yolk with a fork and add a few drops breast milk or formula.
	www.freefoodrecipes.com /eggs/egg-yolk.htm (194 words)

	ADF&G - Sport Fish Southcentral Region - Salmon Incubation Cam
		Cells within the egg have divided many times and are starting to move and form a blastula, which will become the salmon embryo.
		The white egg in the upper portion of the photo is a dead egg.
		The algal growth doesn't appear to harm the developing egg, however the light caused the eggs to develop faster.
	www.sf.adfg.state.ak.us /Region2/ie/eggcam/html/snapshot.cfm (527 words)

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