Egg yolk
The creamy part of an egg, rich in fat and natural emulsifiers.
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.
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.
Recipes with egg yolk
Chocolate custard
Creamy dark-chocolate custard gently scented with cinnamon.
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Vanilla pastry cream
Smooth vanilla pastry cream for filling cakes, pastries and buns.
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