Talk:Yolk

This Article is Horrible

This article sucks, I came here looking for an article about the biology of egg yolks, their evolution, the process by which they function, variations across species, the specific proteins and nutrients they contain etc. This article only talks about chicken egg yolk and doesnt even say much about that 123.243.215.92 (talk) 15:36, 24 November 2013 (UTC)

Yolk colour variation?

Someone in my office commented that chicken egg yolks in the USA are a lighter colour than they are here in Australia. Does anyone know if there is a variation in yolk colours and, if so, what might cause them?

(I agree redirection is not appropriate.)

There's a little info on yolk color at Egg (food)#Egg characteristics

well here in Thailand egg yolk tends to be more of a orang hue than what i was used to in Canada. and (not colour related) when boiled the yolk tends to go off to one side. I think the breed of chicken and diet are the main reasons,

Chicken feed => yellow yolk. Wild forging/free range chicken has darker (more orange) yolk in general. —Preceding unsigned comment added by 67.159.67.137 (talk) 02:05, 3 December 2009 (UTC)

Cleanup

This article is poor all around: specifically, it seems it should be more of a biology article than a foodstuffs (?) article, and I don't really want to begin with how pointless the photos of 'fish yolks' are. Perhaps this is a simple candidate for re-direction to some page relating to fetal / embroynic development?

Redirection is a terrible idea, if you think it could be improved, then improve it! Agree those fish yolk images are a bit out of place. Martin 22:43, 11 September 2005 (UTC)

I have added the 'expert' tag to this article. It begins using yolk as a biological term and then starts assuming the article is a chicken egg yolk. Stonemaccas, 16 September 2006

Separate Pages?

Interesting problem. Maybe there needs to be a more generic and biology-based "yolk" or "egg yolk" page, and another for "egg yolk (chicken)" or "egg yolk (food)"? I just cleaned up a bunch of wording and links, but I can't begin to see what to do with "sunny-side up" and such. Besides, what about "soft-boiled"? <g> Peter Delmonte 02:49, 25 October 2006 (UTC)

Fatty Acids

Oleic acid, palmitic acid, stearic acid, linoleic acid, linolenic acid and arachidonic acid are the fatty acids found in chicken eggs, with oleic acid the most common one.

This sentence was not supported by a reference so I replaced it with the fatty acid composition data from Fat Content and Composition of Animal Products. Icek 20:14, 15 January 2007 (UTC)

Removed expert template

I removed the expert template because I can find no particular matter this article is missing. Due to the fact that the matter is not explained in the talk page, I removed the template. Feel free, as always, to readd the template, but further explanation would be helpful. i kan reed 04:43, 18 January 2007 (UTC)

Read the cleanup section above 86.150.114.147 (talk) 19:35, 18 February 2008 (UTC)

Double yolks

What causes these? Are there ever triple yolks - or more? 82.32.238.139 20:41, 25 March 2007 (UTC) the asnwer is at http://www.poultryhelp.com/oddeggs.html —Preceding unsigned comment added by 72.252.9.58 (talk) 03:13, 26 May 2008 (UTC)

monotremes?

One dictionary said the yolk was in the eggs of reptiles and birds. Do other kinds of eggs have yolks? Do platypus eggs have yolks? --Gbleem 04:49, 14 April 2007 (UTC)

Scope

This article seems to entirely be about yolks in the context of chickens. Suggest either a move to chicken egg yolk, or diversify this article. Also, there is nothing about the phenomenon of twin yolks — Jack · talk · 19:04, Friday, 3 August 2007

"Pinopa"

"Also known as a pinopa." The preceding statement has been present in the article since January, but an Internet search yields no such results of any usage. The only actual results are references to 1) a town in Mexico, and 2) Wikipedia-mirroring sites that have copied this article. Additionally, the user who edited in this statement has given wikipedia a grand total of one edit. Given this, and in light of the fact that whatever usage of "pinopa" is being referred seems to be either incredibly obscure or just vandalism, I've removed this statement. —Preceding unsigned comment added by Yggdriedi (talk • contribs) 12:03, 7 April 2009 (UTC)

Double egg egg

In a magazine I remember reading (I believe in was new scientist) some had an egg with a smaller egg inside it. It was more than just another yolk, the inside egg had its own shell and white as well. I know I have no current proof of this but I will try to find out which issue it is so others can check because I believe it would be a valuable addition to the article (that and some one can explain it!) 90.216.55.62 (talk) 18:05, 13 June 2009 (UTC)

The website http://www.poultryhelp.com/oddeggs.html has some double egg eggs on it90.216.55.62 (talk) 18:12, 13 June 2009 (UTC)

Conflicting information on protein values

This article says "One large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database)" but the egg white article says "The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium." How can the egg white by itself have 4.7 grams of protein when the whole egg is cited to have 2.7 grams of protein? —Preceding unsigned comment added by 69.171.163.68 (talk) 16:41, 9 November 2010 (UTC)

British vs US english

Silly thing but I'm curious if the lead paragraph is saying fried eggs are popular with potato chips or with french fries? --70.142.52.61 (talk) 22:09, 1 February 2011 (UTC)

egg yolk composition?

What, microscopicly speaking, is the structure of egg yolk? Is it a colloid of fat globs in water, like milk, or something else? 69.123.192.182 (talk) 03:14, 3 April 2011 (UTC) John

I think it is something like that. Abyssal (talk) 04:36, 5 November 2011 (UTC)