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And should you never eat the yolk? Whether you've been warned by a doctor or a friend against eating the yolk, it seems that eggs carry a stigma of high cholesterol that could lead to heart disease.
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 find out. More from Kitchen Daily:
In egg yolk, alpha-livetin (Gal d 5) is the major allergen, but various vitellins may also trigger a reaction. People allergic to alpha-livetin may experience respiratory symptoms such as rhinitis and/or asthma when exposed to chickens, because the yolk protein is also found in live birds. [ 2 ]
“Do not eat raw eggs,” says Yoshua Quinones, ... “Eggs should be cooked until both the yolk and white are firm,” says Dr. Weston. “For casseroles containing eggs, the temperature should ...
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).
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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.
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