Linked from

The 22 pages that link to Yolk, each with the reason it gives.

• OviparityRelated: It supplies much of the energy and matter an oviparous embryo needs.

• TemperaBroader topic: Its lecithin helps stabilize the oil-and-water mixture that binds traditional tempera.

• Amniotic eggRelated: Stored yolk fuels development before an embryo can feed independently.

• MayonnaiseRelated: It supplies water and emulsifying compounds that help bind oil into the sauce.

• IncubationRelated: Incubation supports development using nutrients already stored in the yolk.

• PrecocialityRelated: Yolk resources support the extensive growth required before precocial hatchlings emerge.

• OvoviviparityRelated: In the usual form of ovoviviparity, yolk supplies the embryo's nourishment.

• CustardBroader topic: Yolks give custard richness and help stabilize its mixture of fat and water.

• Cleavage (embryology)Related: Its amount and distribution influence where and how cleavage furrows can form.

• EggBroader topic: Yolk fats soften mixtures, while its lecithin helps bind oil and water.

• Egg whiteRelated: The white surrounds and cushions the yolk while keeping its contents distinct.

• Eggs as foodBroader topic: Its lecithin helps bind oil and water in sauces and batters.

• Egg proteinsBroader topic: Yolk proteins set within a lipid-rich mixture, producing textures unlike those of egg white.

• Fried eggBroader topic: Its fat-rich contents thicken more slowly than the white sets.

• Frozen custardRelated: Yolk fat and emulsifiers enrich the mix and help keep its ingredients smoothly blended.

• Scrambled eggsBroader topic: Yolk adds richness and contributes to the dish’s soft, cohesive texture.

• Boiled eggBroader topic: Its proteins and fats determine whether the center stays creamy, jammy, or firm.

• BlastulationRelated: Yolk amount and distribution influence cleavage patterns and blastula architecture.

• Egg substituteCompared with: Yolk substitutes address richness and emulsification rather than the foaming functions of egg white.

• Steak tartareRelated: It is often served atop tartare or mixed into the beef for richness.

• OmeletteBroader topic: Its fat enriches an omelette and helps give it a tender texture.

• CarbonaraRelated: Its fats and lecithin help bind the sauce as it thickens.