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Egg yolk

Also searched as: yolk, egg yolks, lecithin

In short: Egg yolk thickens sauces in two ways: as an for fat and water, and by thickening when warmed.

Picture it

An all-rounder with two talents: go-between for fat and water, and thickener in the warmth.

What Egg yolk does
ROLEPROCESScombines fat and waterthickens when warmedmakes doughs rich andshortEmulsionProteins set(coagulation)Gluten development

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What happens

The lecithin in egg yolk has a water-loving and a fat-loving side and coats fat droplets. Its proteins thicken from about 65 °C and set above about 70 °C.

What the ingredient does

combines fat and waterEmulsion
thickens when warmedProteins set (coagulation)
makes doughs rich and shortGluten development

Rules of thumb

  1. Never let egg yolk sauces boil.
  2. One yolk carries far more oil than you think: the problem is almost always speed.
Related entries
EmulsionProteins set (coagulation)EmulsifyingThickening with egg yolkMayonnaise splitsHollandaise curdles
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Egg (whole)
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