Large egg yolk

Extra large egg yolk

The extra large egg yolk is the central, yellow part of the egg, recognized for its larger-than-average size and richness in nutrients. It is a fundamental ingredient in numerous culinary preparations, from sauces like mayonnaise and hollandaise to desserts such as flan and pastry cream.

It originates from chicken eggs, which can vary in size depending on the breed and diet of the animal. The extra large yolk indicates a larger egg, meaning a higher proportion of yolk relative to the white, providing a richer and creamier texture to dishes.

Regarding its properties, the egg yolk is an important source of healthy fats, proteins, vitamins A, D, E, and K, as well as essential minerals like iron and phosphorus. It also contains choline, a key nutrient for brain function and cellular health.

In different regions of Latin America, the egg yolk may be called by different names, such as "gema" in some countries or simply "yema". However, the term "extra large egg yolk" is widely understood in the culinary context due to its specificity regarding size and quality.