Egg yolks of hen eggs are a significant source of fat and vitamins and minerals, including Vitamins A, B, and D, choline, phosphorus, and zinc. Depending on how the hen is housed and fed, nutritional quality varies.
The health effects of egg yolks have been under debate for years, notably the contribution of dietary cholesterol vs saturated fats within the yolk. Studies in diabetic patients have associated daily egg consumption with an increase in cardiovascular disorder risk. However a 2012 symposium on dietary cholesterol concluded that eggs’ nutritional merit outweighs any concern over dietary cholesterol, which at present is not associated with increased risk of heart disease, in healthy individuals.
Egg is a common allergen, though egg white allergy is more common than egg yolk allergy. Hens raised outside of laying cages, allowed to forage for their own food, typically produce eggs of a greater nutritional quality.
Mayonnaise, custard, baked goods, sauces, cakes, enriched breads, ice cream, salad dressing, fruit curd, eggnog, hollandaise, avoglemono, crème brûlée
Canadian Journal of Cardiology
JAMA: The Journal of the American Medical Association
The American Journal of Clinical Nutrition