The Following: Egg Yolk

Egg yolk is the yellow, nutrient-rich part of an egg. It is produced by female animals of most vertebrates, including birds and reptiles. In food production, egg yolks are separated from the egg whites and can be used fresh, pasteurized, or dried.

Egg yolks act as a natural emulsifier, helping to blend ingredients that don't normally mix, like oil and water. This is why they are common in mayonnaise, salad dressings, and sauces. They also contribute richness, color, and flavor to baked goods like cakes and cookies, and are used in ice cream and custards.

Egg yolk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, vitamins, and minerals. While egg yolks contain cholesterol, current dietary guidelines suggest that cholesterol in food has less impact on blood cholesterol levels than previously thought for most people. The WHO/IARC has not classified egg yolk as to its carcinogenicity.