The egg yolk contains fat and protein and therefore helps to set the cake mixture, give it colour and lubrication. The white contains protein too but no fat but is very useful for aeration ie whisked sponges for instance.
In baking the egg binds the whole recipe together. If you did not have the egg in there the item you are making would fall apart
Eggs provide both binding and lift in cake batter.
The egg yolk is food for the growing embryo.
the yolk! yolk
"The yolk of the egg is yellow" is correct. "Yolk" is a singular noun, so it should be paired with the singular verb "is."
no, the egg yolk is just the yolk. and the egg white is just the white
the egg yolk
Yolk is the yellow nucleus in the middle of the egg.
Egg yolk is thicker than egg white.
No the yolk of an egg is orangish yellow.. the shell is either white or brown depending on which you prefer..
It is called the yolk.
An egg yolk is the yellowy orange part of an egg. You can see a picture of an egg yolk in some cookery books and on the Inmagine website.
Yolk of the Golden Egg was created in 2008.
An egg yolk is also called the albumen or ovalbumin.
Neither. Egg Yolks are yellow.