Egg Yolk

Egg yolk is the rich, golden center of an egg, prized for its smooth texture and depth of flavor. It serves as a powerhouse ingredient in both sweet and savory dishes, contributing creaminess, color, and essential fats. Egg yolks are commonly used to thicken sauces like hollandaise and custards, enrich baked goods, and emulsify dressings such as mayonnaise. They contain vital nutrients such as vitamins A, D, E, and K, as well as lecithin, which helps blend ingredients smoothly. Whether you're making pasta, cakes, or classic French desserts, egg yolk is valued for its ability to add moisture, structure, and a luxurious mouthfeel to countless recipes.

Egg yolks can typically be found in the refrigerated section of your grocery store, as part of whole eggs, which are usually sold in cartons or trays. Look for them in the dairy aisle, often near the milk, butter, and other refrigerated baking essentials. If your recipe specifically calls for just egg yolks and you prefer not to separate them yourself, some stores also carry liquid egg yolks in cartons or bottles, which are often located near the liquid egg whites or egg substitute products. These are especially convenient for recipes that require a larger quantity of yolks or for those looking to save time. Be sure to check the label to confirm you’re purchasing pure egg yolks, as some products may be mixed with other ingredients. If you can’t find liquid egg yolks, buying whole eggs and separating the yolks from the whites at home is always an option and ensures you have fresh yolks for your recipe.