Egg yolk
The egg yolk is the nutrient-bearing portion of the egg, usually yellow. Egg yolks have approximately 50% moisture and 50% solids. Of the solids, 17% come from proteins, 30% come from fats and emulsifiers, and 3% come from mineral ash and the yellow-orange carotenoid pigments that give yolks their color.
Compared to egg whites, the yolk contains the bulk of its iron, folate, and vitamins. The yolks also contain two nutrients, lutein and zeaxanthin, that support eye and brain health. Unlike the use of just the white, the yolk does add a bit of flavor to a cocktail. In addition to helping to emulsify the other ingredients, a yolk creates a drink that tastes a little like eggnog.
Compared to egg whites, the yolk contains the bulk of its iron, folate, and vitamins. The yolks also contain two nutrients, lutein and zeaxanthin, that support eye and brain health. Unlike the use of just the white, the yolk does add a bit of flavor to a cocktail. In addition to helping to emulsify the other ingredients, a yolk creates a drink that tastes a little like eggnog.
Egg yolk is also great with
4 minutes
Porto flip
A Porto flip is a type of drink which is typically made with brandy, ruby port, and one egg yolk. It's a classic cocktail that use any combination of raw egg (either egg yolk, egg whites, or a whole egg), heavy cream, or simple syrup to create a creamy, froth-topped concoction. The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks.