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| chalaza |
one of two spiral strands of albumen that connect the yolk of an egg to the shell membrane and help keep the yolk centrally suspended. |
| glaze |
in cooking, to apply an edible coating to, as of sugar or egg yolk. [1/9 definitions] |
| hollandaise sauce |
a rich, creamy sauce made of egg yolk, lemon juice, and butter, usu. served over vegetables or fish. |
| lecithin |
any of a group of fatty substances containing phosphorus that are found in all animal and plant tissues and in egg yolk. [1/2 definitions] |
| soft-boiled |
of an egg, boiled so that the yolk or white remains soft. (Cf. hard-boiled.) [1/2 definitions] |
| sunny side up |
of an egg, fried on one side, with the yolk unbroken. |
| tempera |
a painting medium using pigments mixed with a glutinous substance such as egg yolk, glue, or gum. [1/2 definitions] |
| vitellus |
an egg yolk. |
| yellow |
the color of an egg yolk or ripe lemon; the color between orange and green on the spectrum. [1/7 definitions] |
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