Is egg yolk amphiphilic?
Online Answer
Egg yolks provide a viscous, continuous phase. This promotes stability in emulsions because it prevents the dispersed oil droplets from moving around and gathering, or coalescing. Adding egg yolk to whole eggs increases emulsion viscosity, lending it greater stability..
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Due to the presence of high-cholesterol, people discard egg yolk considering it unhealthy and eat only the white portion. One egg has around 186 milligrams of cholesterol, which is all found in egg's yolk. ... Even if you want to lose weight, do not dump the yolk unless your nutritionist has specifically advised you do so.
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Raw eggs do have all the same benefits as cooked eggs. However, protein absorption is lower from raw eggs, and the uptake of biotin may be prevented. Most concerning is the small risk of raw eggs contaminated with bacteria leading to Salmonella infection. Buying pasteurized eggs will lower your risk of infection.
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Due to the presence of high-cholesterol, people discard egg yolk considering it unhealthy and eat only the white portion. One egg has around 186 milligrams of cholesterol, which is all found in egg's yolk. It is true that egg yolks contain high-cholesterol, but it is not as bad as it is said to be.
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There ARE degrees of normal, but if an egg has excessive liquid, or if the gelatinous part is a strange color, or if the yolk is thick and rubbery… even if the egg does not smell bad… there is something wrong with the egg and it should not be eaten… even if the eggs are labeled organic, like these were..
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When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.
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