Yolk

Egg yolk is the yellow, nutrient-rich part of an egg. It is surrounded by the egg white and enclosed by the eggshell. The yolk contains fats, vitamins, minerals, and proteins, and it is the source of the egg's color.

Egg yolk acts as a natural emulsifier, helping to bind oil and water together, which is why it's common in mayonnaise and salad dressings. It also adds richness, flavor, and color to baked goods, sauces, and desserts.

Egg yolk is a source of nutrients like choline and vitamin D. 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 FDA considers eggs to be a safe and nutritious food. International bodies like JECFA and EFSA have evaluated eggs and their components.