egg yolk in English

yellow and principal substance of an egg

Use "egg yolk" in a sentence

1. And egg yolk too.

2. The egg yolk will inspissate.

3. Brush the top with beatened egg yolk.

4. Turns out tempera contains enticing egg yolk.

5. Mix egg yolk mixture into egg white mixture.

6. Fold the cream into the egg yolk mixture.

7. Combine the egg yolk and egg white batter carefully.

8. Add an egg yolk to bind the mixture together.

9. C., busting open his egg yolk with his fork.

10. 25 Fold the cream into the egg yolk mixture.

11. Whisk the egg yolk and sugar until creamy white.

12. Add an egg yolk to make the mixture bind.

13. 21 Add an egg yolk to bind the mixture together.

14. Custard is a cooked mixture of cream and egg yolk

15. 17 Add an egg yolk to make the mixture bind.

16. The egg yolk Jiaoyun Wenbo, into a share of pizza.

17. Well they both have a egg yolk and butter base.

18. Beat egg yolk and water in bowl; brush over Croissants

19. The sauce should not boil or the egg yolk will Curdle.

20. Re-heat the remaining cream and add the egg yolk mixture.

21. The most nutritious part of an egg is the egg yolk.

22. Bind (together) Add an egg yolk to make the mixture Bind

23. The major phopholipids of egg yolk are phasphatidylcboline ( 73 % ) and phosphatidylethanolamine ( 15 % ).

24. Shave a little Bottarga and drizzle the egg yolk over the top

25. Allemande sauce definition, a velouté thickened and enriched with egg yolk

26. Bind something (together) Add an egg yolk to Bind the mixture together

27. 23 The sauce should not boil or the egg yolk will curdle.

28. Take off the heat and whisk in the yoghurt and the egg yolk.

29. - to which good-quality egg yolk or contracts thereof have been added and,

30. A pigment mixed with runing runing water and a gelatinous material , esp. egg yolk.

31. If it has a smaller percentage of egg yolk solids, it is considered ice cream.

32. Polyenoic fatty acids bound in phosphatidylethanolamine from egg yolk are easily oxidized at 40° C.

33. All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth.

34. Egg powder (dried eggs without shells or a mixture of dried albumen and dried egg yolk)

35. Stir in 3 oz cheese, add egg yolk, 2 tablespoons water and mix to firm dough.

36. Or freeze 1 tbsp (15 mL) of egg yolk per each compartment in an ice cube tray.

37. Using egg as the raw material, industrialized preparation technology for preparation of phosvitin from egg yolk developed.

38. Hemagglutination due to lysozymes may e. g. be inhibited by allantoic fluids of the egg and egg yolk.

39. They had an impression of very red cheeks and moist yellow hair smeared over the scalp like egg yolk.

40. Biotin is widely found in food, and good dietary sources include egg yolk, liver, whole-grain cereal, and some vegetables

41. Certain pigment colours were painted on to dry plaster using tempera (where egg yolk is used to fix the pigment).

42. Phosvitin is one of the egg (commonly hen’s egg) yolk phosphoproteins known for being the most phosphorylated protein found in nature.

43. Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.

44. Until now the little chicks have not felt hungry because they have been sustained by the nutrition from their egg yolk.

45. Biotin definition is - a colorless crystalline growth vitamin C10H16N2O3S of the vitamin B complex found especially in yeast, liver, and egg yolk.

46. A Confit egg yolk is something you'll see on plenty of restaurant menus, but they're actually very easy to make at home

47. This sesame-containing emulsion-type liquid condiment contains ground sesame, an edible fat or oil, acetic acid, salt, and processed egg yolk.

48. He wore a baggy tracksuit with what looked like a jam stain down the front and egg yolk all down the sleeve.

49. 18 He wore a baggy tracksuit with what looked like a jam stain down the front and egg yolk all down the sleeve.

50. Made from oil, garlic, and egg, Aioli is an emulsion that binds the fattiness of oil with the thick compounds of an egg yolk