Egg Yolks Egg Yolks

Egg yolks are the yellow, nutrient-rich part of an egg, typically from chickens. They are separated from the egg white and can be used fresh, dried, or frozen in food products.

Manufacturers add egg yolks for their emulsifying properties, which help blend oil and water in products like mayonnaise, sauces, and ice cream. They also contribute to richness, flavor, color, and texture in baked goods, custards, and desserts.

Egg yolks are a common food ingredient and are generally recognized as safe (GRAS) for use in foods. They are a source of dietary cholesterol and fat, including saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories, but do not specify a limit for dietary cholesterol. JECFA and EFSA primarily evaluate food additives and contaminants, and typically do not assess whole food ingredients like egg yolks in the same manner.