Practical ingredient guide
Egg yolk
The creamy part of an egg, rich in fat and natural emulsifiers.
Eggs
All year round
Home-style
What it offers and why to use it
The creamy part of an egg, rich in fat and natural emulsifiers. Its quality has a direct effect on the finished dish.
Flavour profile
A characteristic, balanced flavour whose intensity varies with the product.
From shopping to cooking
Choose
Use very fresh eggs or pasteurised yolks when they will not be fully cooked.
Store
Keep separated yolks covered and refrigerated, and use promptly.
Prepare
Thickens custards, sauces, batters and fillings.
How to make the most of it
Good pairings
Pairs well with simple ingredients and homemade preparations.
How to substitute it
Replace with a similar product, adjusting moisture, sweetness and cooking time.
From ingredient to plate
View all recipes →
Recipes with egg yolk
Raspberry pie cookies with crumble rims
Vegetarian Includes 4 h 45 min resting
Savoury parmesan and turmeric shortbread
Vegetarian Includes 3 h 30 min resting
Coconut alfajores with dulce de leche
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