Linked from

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

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

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

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

• 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.

• 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.

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