-
produce eggs, the
yolk (/ˈjoʊk/; also
known as the vitellus) is the nutrient-bearing
portion of the egg
whose primary function is to
supply food for the development...
-
yolk,
coloring it.
Lutein is the most
abundant pigment in egg
yolk. A diet
without such
colorful foods may
result in an
almost colorless yolk.
Yolk color...
-
Phacellophora camtschatica,
commonly known as the
fried egg
jellyfish or egg-
yolk jellyfish, is a very
large jellyfish in the
family Phacellophoridae. This...
- to 16 days of incubation, the
embryo floats on top of the egg
white and
yolk, and the
balut is
called "mamatong". For most
balut makers, the
ideal incubation...
- eggs are
cooked so that the egg
white and egg
yolk both solidify,
while soft-boiled eggs may
leave the
yolk, and
sometimes the white, at
least partially...
- or
extraction can be done mechanically.
Common sources include egg
yolk,
marine foods, soybeans, milk, rapeseed, cottonseed, and
sunflower oil. It has low...
-
forms around fertilized or
unfertilized egg
yolks. The
primary natural purpose of egg
white is to
protect the
yolk and
provide additional nutrition for the...
- separately, to be
added to taste. It is
often served topped with a raw egg
yolk. It is
similar to the
Levantine kibbeh nayyeh, the
Turkish çiğ köfte and...
-
congee or
cooked with
other foods as a flavoring. The
texture is gelatin-like egg
white and firm and has a
perfect round yolk. The egg
white has a sharp...
-
zesty food,
including eggs
prepared with mustard, pepper, or
other ingredients stuffed in the
yolk cavity.
Similar uses of "devil" for ****ed
foods include...