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The color of an egg yolk is entirely dependent upon a hen's diet, an expert said. A diet with more carotenes and xanthophylls will produce a darker yolk.
Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE. "Say" for EG, used to mean "for example". More obscure clue words of this variety include: "Model" for T, referring to the Model T.
Crossword clues are generally consistent with the solutions. For instance, clues and their solutions should always agree in tense, number, and degree. [6] If a clue is in the past tense, so is the answer: thus "Traveled on horseback" would be a valid clue for the solution RODE, but not for RIDE.
The yolk of a chicken egg Diagram of a fish egg; the yolk is the area which is marked 'C'. Among animals which produce eggs, the yolk (/ ˈ j oʊ k /; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
The yolk is suspended in the albumen (also called egg white or glair / glaire) by one or two spiral bands of tissue called the chalazae. [169] The albumen protects the yolk and provides additional nutrition for the embryo's growth, [ 170 ] though it is made up of approximately 90% water in most birds. [ 171 ]
Internationally, the umami-boosting qualities of the yolk have been used to add a layer of flavor to salad and avocado toast, grated over pastas and even added to coffee.
The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. [1] Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.