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An egg yolk is a part of
an egg which feeds the
developing embryo. The
egg yolk is suspended in
the egg white (known
more formally as albumen
or ovalbumin) by one or
two spiral bands of
tissue called the
chalazae. Prior to
fertilization, the yolk
together with the
germinal disc is a
single cell; one of the
few single cells that
can be seen by the naked
eye.
It is sometimes separated from the egg white and used in cooking (for
mayonnaise, custard,
hollandaise sauce, crème brûlée, avgolemono, and
ovos moles).
Unsaturated fatty
acids:
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