from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The yellow, usually spherical portion of an egg of a bird or reptile, surrounded by the albumen and serving as nutriment for the developing young.
- n. A corresponding portion of the egg of other animals, consisting of protein and fat that serve as the primary source of nourishment for the early embryo and protoplasmic substances from which the embryo develops.
- n. A greasy substance found in unprocessed sheep's wool.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The yellow, spherical part of an egg that is surrounded by the white albumen, and serves as nutriment for the growing young.
from the GNU version of the Collaborative International Dictionary of English
- n. The yellow part of an egg; the vitellus.
- n. An oily secretion which naturally covers the wool of sheep.
from The Century Dictionary and Cyclopedia
- n. The yellow and principal substance of an egg, as distinguished from the white; that protoplasmic content of the ovum of any animal which forms the embryo in germination, with or without some additional substance which serves to nourish the embryo during its formation, as distinguished from a mass of albumen which may surround it, and from the egg-pod or shell which incloses the whole; the vitellus, whether formative wholly or in part.
- n. The vitellus, a part of the seed of plants, so named from its supposed analogy with the yolk of an egg.
- n. The greasy sebaceous secretion or unctuous substance from the skin of the sheep, which renders the fleece soft and pliable; wool-oil.
- See yoke.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the yellow spherical part of an egg that is surrounded by the albumen
- n. nutritive material of an ovum stored for the nutrition of an embryo (especially the yellow mass of a bird or reptile egg)
Boil it — hard-boil it — until the yolk is a firm yellow globe — a sun shining on manly hearts with cleaned-out ears.
Soft-boiled inside the shell, they furnish a self-contained hot meal (best at just about five minutes, so that the yolk is still runny but the white more or less set).
Make sure to scrape the sides of the bowl after each egg yolk is added.
That may take a few days and then that egg yolk is now cemented to the plate ...
Because the yolk is very high in cholesterol, it makes sense for adults to not eat more than one whole egg a day.
Its lower, vegetative half (the thick floor of the blastocyst) consists of large cells rich in yolk, while the upper, animal half (the thin roof) is made up of numerous small cells poorer in yolk.
This is the yellow ball which we commonly call the yolk of the egg.
Sometimes the pieces of pigeon are dipped in yolk of egg instead of oil.
(corresponding to the vegetative half of the blastula, rich in yolk).
I did the fried egg made of a slice of ice cream topped with marshmallow cream the yolk is a blob of lemon pudding with angel food cake "toast".