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蛋黄

  • na.yolk; yellow; vitelline; vitellus
  • 网络egg yolk; egg yolks; egg yellow

蛋黄蛋黄
英-汉网络释义

蛋黄

egg yolk

烘焙专业词汇_百度文库 ... 蛋清 egg white 蛋黄 egg yolk 蛋黄粉 yolk powder ...

egg yolks

焙烤相关词汇_专业词汇_专业英语_食品伙伴网 ... egg 蛋 egg yolks 蛋黄 Easter bunny 复活节小兔子 ...

egg yellow

颜色英文名称大全（转） ... 杏黄 apricot;apricot buff;bronze yellow 蛋黄 vitelline;yolk yellow;egg yellow 藤黄 rattan yellow ...

yolk yellow

颜色英文名称大全（转） ... 杏黄 apricot;apricot buff;bronze yellow 蛋黄 vitelline;yolk yellow;egg yellow 藤黄 rattan yellow ...

vitelline

颜色英文名称大全（转） ... 杏黄 apricot;apricot buff;bronze yellow 蛋黄 vitelline;yolk yellow;egg yellow 藤黄 rattan yellow ...

vitellus

... 蛋白 Album Ovi;albumen 蛋黄 Vitellus;yolk 党参 Radix Codonopsis;tangshen root ...

例句：
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Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
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One of TWO spiral bands of tissue in an egg that connect the yolk to the lining membrane at either end of the shell.
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It was much too easy, but I knew if I let the sauce boil the yolk was gonna scramble.
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It hit soggy. It didn't smash. There was no spray of white and yolk. It just lay where it fell, with the bottom caved in.
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The iron content of the egg yolk was twice as high as it should have been, too. But at the moment the matter of the iron was neglected.
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The inside of an egg is liquid, and the yolk, which hangs from the inner shell, is not always directly in the center.
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"Be which chicken ate prophylactic? ? Discover an egg that carries blood: " Be which chicken did not keep duteous?
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It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!
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A duck farmer in Shijiazhuang said the more red material put in the forage, the redder the yolks laid by the ducks.
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We beat up yolks, adding oil little by little. Then salt and sugar to taste, mustard on the tip of a knife and a tablespoonful of vinegar.
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Contamination of eggs may be due to bacteria within the hen's ovary or oviduct before the shell forms around the yolk and white.
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The result showed that the lipid peroxidation took place in the egg yolk during the storage.
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The verdict: It tasted like an ordinary egg, frankly, but its sizable yolk can make for a rich meal on its own.
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Use the tip of a knife to chip off the top of an egg. Discard the egg or cook it.
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Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.
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This myth began because egg yolks hae the most concentrated amount of cholesterol of any food.
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When being decocted, it taste more delicious, and less fishy , especially with its yolk quite different from the normal duck egg.
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It would tint the yolks and add a sweet, fruity flavor that would balance out the spicy part of the equation.
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Er. . . . . . I'll have the heart-healthy omelet with goat cheese and peppers, please.
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