How Do You Spell EGG YOLK?

Pronunciation: [ˈɛɡ jˈə͡ʊk] (IPA)

The spelling of "egg yolk" may seem straightforward, but its pronunciation can be tricky. The phonetic transcription for the word is /ɛɡ jəʊk/. This indicates that the first syllable is pronounced with the "short e" sound, followed by a "j" sound in the second syllable instead of a "y." The final sound is a diphthong, blending the "o" and "u" sounds in the British English pronunciation. Overall, the spelling accurately reflects the pronunciation of this common ingredient in many culinary dishes.

Meaning and Definition
Common Misspellings
Etymology
Plural
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EGG YOLK Meaning and Definition

  1. Egg yolk refers to the yellow, spherical inner part of an egg found within the eggshell. It is typically a rich source of certain nutrients and serves as a natural reservoir of fats, proteins, and various vitamins and minerals necessary for the development of the embryo. The yolk is specifically composed of approximately 50% water, 35% lipid (mainly unsaturated fatty acids), and the remaining 15% consisting of proteins, vitamins, minerals, and other compounds.

    Egg yolks are known for their vibrant yellow hue, primarily due to the presence of a fat-soluble pigment called xanthophylls, including lutein and zeaxanthin. These pigments not only contribute to the color but also possess antioxidant properties, aiding in the protection of cells against harmful free radicals.

    The yolk of an egg plays a significant role in both culinary and nutritional contexts. It is frequently used to add richness, flavor, and emulsifying properties in cooking and baking. Furthermore, the yolk contains essential vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, and vitamins from the B complex, along with minerals like iron, phosphorus, and zinc.

    While egg yolks have been subject to some debate due to their high cholesterol content, they can still be included as part of a balanced diet, as long as moderation is exercised in their consumption. Ultimately, the egg yolk remains important and versatile in culinary applications, offering a range of nutrients and culinary benefits.

Common Misspellings for EGG YOLK

  • wgg yolk
  • sgg yolk
  • dgg yolk
  • rgg yolk
  • 4gg yolk
  • 3gg yolk
  • efg yolk
  • evg yolk
  • ebg yolk
  • ehg yolk
  • eyg yolk
  • etg yolk
  • egf yolk
  • egv yolk
  • egb yolk
  • egh yolk
  • egy yolk
  • egt yolk
  • egg tolk
  • eggyolk

Etymology of EGG YOLK

The word "egg yolk" has its origins in Middle English. The term "egg" can be traced back to Old Norse "egg" and Old English "æg", both meaning "egg". The word "yolk" comes from Middle English "yolk" or "yelke", which has its roots in Old English "geoloca" or "geolca". It ultimately derives from the Proto-Germanic word "geluks", meaning "yellow". Therefore, the term "egg yolk" refers to the yellow, central part of an egg.

Plural form of EGG YOLK is EGG YOLKS