Yolk used in a sentence

Yolk in a sentence as a noun

1 egg yolk, salt, tbsp of tart liquid, maybe some dijon. Mix, then slowly pour 1 cup oil while running blender.

An unfresh egg has a flat white, with a dome for the yolk. A really fresh egg has an extra raised bit just before the yolk.

Nearly all the fat and cholesterol in an egg is in the yolk. Egg white is pretty much just protein.

Add some frozen shrimp and let it sit for a minute, then break the yolk and stir. Cook until the yolk solidifies and serve.

The yolk color is from beta carotene. You can do it with a fed chicken as well by fortifying the diet.

If you buy good quality eggs, eat the yolk too. Chicken legs are also often priced under 99 cents a pound, even in the Bay Area.

Also: egg yolk colours are controlled by feed additives. Farmers can get colour charts and specify the colour of the yolk they want.

The eggs also taste different, much richer and a different color yolk from what I remember.

Is powdered egg yolk a commonly eaten food or a common ingredient in processed foods?

The yolk is high in vitamins, but also very high in cholesterol. One yolk has more than 70% of the recommended daily value.

> So are you saying the whole yolk divides in half continually to form the embryo? No, the yolk does not "divide", the developing embryo feeds on its content.

Now you turn the yolk to deflect the ailerons, and the aircraft rolls. In this rolled state--say we're rolled 20 degrees from vertical--the elevators are no longer horizontal.

Worked in a cube next to Brendan many years ago, back before the lizard was free from the yolk of AOL. A blue E and an inflatable Lizard were exchanged as pranks. I was recently out of college.

To be "too large", the organism would have had to be larger than an ostrich egg yolk, the single-cell record-holder for size. To be "too small", the cells would have to be very small indeed -- the smallest earthly cells are extremely small.

You boil your eggs for ~6min to get a nice runny yolk, then you take it off the stove, put it under the cold tap for a little while until all the water in the pot is cold, let it sit for a minute, perhaps pour in more cold water if it's gotten lukewarm, and voila, perfect eggs that are easy to peel. reads rest of comments What?

Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic."

Egg freshness is uncontroversial; as they age, the membrane around the yolk breaks down and the whites thin. Supermarket eggs are usually around 2 weeks old. There is an obvious difference in color between supermarket and farm eggs; farm eggs have orange yolks and supermarket eggs have yellow yolks.

Egg white coagulates at around 65 degrees centigrade, yolk at around 70. On a sunny day, you can easily reach those temperatures without using a mirror to intensify sunlight. [That temperature difference makes it 'easy' to hard-boil an egg while keeping the yolk fluid.

Recipe A is: * Check shelf for residue, clean if exists * For each existing egg, if egg is off, throw out * If egg carton contains yolk from broken egg, obtain new carton, transfer each egg * While egg count less than 12, purchase and add eggs However, if we just throw out the entire old fridge and buy a new one, we get the recipe: * Purchase a dozen eggs. Place on shelf.

There are other tricks too; you can simultaneously cook a dozen eggs to perfect running or "walking" yolk, without paying any attention; you can cook veg to a temperature between the breakdown of pectin and cellulose; you can heat-temper carnaroli or arborio rice and set the starches, so that you can make bulletproof risotto in a pan by dumping all the liquid in at once. It's a pretty nifty tool.