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.

• 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.

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

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

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

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

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

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