Pronunciation: [ˈɛɡ jˈə͡ʊks] (IPA) 
The spelling of the word "egg yolks" can be explained with the use of IPA phonetic transcription. The word starts with the vowel sound /ɛ/ as in "bed". The first consonant sound is /ɡ/ as in "go". Then follows the sound /j/ as in "yellow" and /o/ as in "bone". Finally, the word ends with the consonant sound /ks/ as in "tax". In summary, "egg yolks" is spelled as /ɛɡ jəʊks/ in IPA phonetic transcription.
Egg yolks refer to the yellow, inner portion of an egg that is enclosed by the egg white, also known as the albumen. They are the nutrient-dense part of an egg and constitute approximately 30% of its total weight. Egg yolks are composed of water, small amounts of carbohydrates, proteins, and vitamins, but are primarily known for their high fat content. The fats present in yolks are generally referred to as "yolk lipids" and include various types such as triglycerides, phospholipids, and cholesterol.
One prominent characteristic of egg yolks is their vibrant yellow to deep orange color, which stems from the presence of pigments called xanthophylls. These pigments bring about the rich hue of yolks and are also responsible for the distinct golden color of certain foods like custard and pasta.
Egg yolks have been widely used in culinary practices and are valued for their flavor, texture, and emulsifying properties. They add richness, creaminess, and enhance the mouthfeel of dishes. Yolks are commonly utilized in the preparation of baked goods, sauces, dressings, custards, ice creams, and mayonnaise.
From a nutritional perspective, egg yolks are highly regarded for their nutrient density. They are a rich source of vitamins A, D, E, and K, along with various B-vitamins such as riboflavin, folate, and choline. Egg yolks also contain essential minerals like iron, phosphorus, and zinc. However, it is important to note that egg yolks also contain a significant amount of dietary cholesterol, leading to cautious consumption recommendations for individuals with specific health concerns.
The word "yolk" originated from Middle English "yolke" or "yelke", which can be traced back to Old English "geoloca" or "geoloc". It ultimately comes from the West Germanic "geluwon" or "gelouwon", which means "yellow". This word has Indo-European roots and is related to other languages such as Old High German "gelou", Old Norse "gulr", and Latin "glaucus". "Egg", on the other hand, comes from Old Norse "egg" and can be traced back to Proto-Germanic "ajją" or "ajjǭ". This word is also related to other languages such as Old Frisian "ei", Old Saxon "eyi", and Old English "ǣg".
