egg yolk
鸡蛋黄· ji dan huang
protein
Taste & Role
Savory
Egg yolks act as a natural thickener, emulsifier, and enricher in Chinese cooking. They add body and a deep golden color to custards, steamed buns, egg tarts, noodles, and braised dishes, and they help bind sauces and fillings into a silky texture.
What it is
The egg yolk is the yellow, nutrient-dense center of a chicken egg, surrounded by the clear egg white. It is naturally high in fat and protein, which gives it a rich, creamy consistency when cooked. In Chinese kitchens, both fresh chicken egg yolks and cured salted duck egg yolks are treasured ingredients.
Nutrition
per 100 g- Calories
- 641 kcal
- Protein
- 34.2 g
- Total fat
- 55.5 g
- Carbs
- 1.07 g
- Fiber
- —
- Sodium
- 149 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
Loading recipes…