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  2. Egg oil - Wikipedia

    en.wikipedia.org/wiki/Egg_Oil

    Extracted egg oil. In alchemy, the oil was traditionally extracted from the yolk by a fairly simple process, [3] [failed verification] by which fifty eggs yielded approximately five ounces of oil. [4] Modern methods of production include liquid–liquid extraction [5] using common solvents such as hexane, [6] petroleum ether, chloroform, and ...

  3. The Truth About Eggs: Are Egg Whites Really Better? - AOL

    www.aol.com/lifestyle/food-truth-about-eggs-are...

    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.

  4. Phosvitin - Wikipedia

    en.wikipedia.org/wiki/Phosvitin

    As the most phosphorylated natural protein, phosvitin contains 123 phosphoserine residues accounting for 56.7% of its total 217 amino acid residues. [3] [8] The structure of phosvitin at large consists of 4-12 base pair stretches of serines, interspersed with amino acid residues lysine (6.9%), histidine (6.0%), and arginine (5.1%), among others in smaller quantities. [9]

  5. Should you or shouldn't you be eating the yolk of eggs?

    www.aol.com/article/lifestyle/2016/09/19/should...

    News. Science & Tech

  6. Lecithin - Wikipedia

    en.wikipedia.org/wiki/Lecithin

    Common sources include egg yolk, [7] marine foods, soybeans, [7] milk, rapeseed, cottonseed, and sunflower oil. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature.

  7. Which of These 14 Different Egg Washes Is the Best for ... - AOL

    www.aol.com/tried-14-different-egg-washes...

    The yolk-based egg washes had wildly different results because of the high amount of fat in the yolk. All four tests had no trouble browning, each with a tinge of yellow and high shine.

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