Raw egg yolks

Raw egg yolks are the yellow, viscous part found inside the egg, separated from the white. They are an essential ingredient in many recipes, especially in preparations requiring emulsions, sauces, creams, and desserts, such as mayonnaise, hollandaise sauce, or pastry cream.

The egg, and therefore its yolks, has a global origin and has been used in multiple culinary cultures since ancient times. Raw egg yolks are obtained directly by separating the white from the yolk without being subjected to prior cooking.

Among their properties, egg yolks are rich in healthy fats, proteins, vitamins (especially A, D, E, and B group), and minerals such as iron, phosphorus, and zinc. They also contain lecithin, a natural emulsifier that helps bind ingredients in sauces and doughs.

In the Hispanic American context, raw egg yolks are also commonly known as "yemas de huevo" or simply "yemas". In some countries, they may be colloquially referred to as "yolks" (an uncommon anglicism) or more informally simply as "la yema". There are no other very different local synonyms, but it is always important to specify that they are raw when the recipe requires it.