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The yolk of a chicken egg Diagram of a fish egg; the yolk is the area which is marked 'C'. Among animals which produce eggs, the yolk (/ ˈ j oʊ k /; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
For years, we’ve been told that the yolk is detrimental to our health -- but could all of that be changing now?
Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese nuns around the 14th or 15th century. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. [9]
The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
As for whether the yolk or the white is better for your heart, "the majority of the dietary benefit actually comes from the yolk," London said.. For more Lifestyle articles, visit www.foxnews.com ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Mesolecithal eggs have comparatively more yolk than the microlecithal eggs. The yolk is concentrated in one part of the egg (the vegetal pole), with the cell nucleus and most of the cytoplasm in the other (the animal pole). The cell cleavage is uneven, and mainly concentrated in the cytoplasma-rich animal pole. [3]
Should you opt for egg whites or keep the yolk? We know that egg yolks are high in cholesterol, but they are also highly nutritious. So, how do we make a decision? Check out the slideshow above to ...
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