egg yolk

简明释义

蛋黄

英英释义

例句

1.For a richer cake, use more egg yolks 蛋黄 in your batter.

为了让蛋糕更加浓郁，在面糊中使用更多的蛋黄 蛋黄。

2.The recipe calls for separating the egg whites from the egg yolk 蛋黄 to create a fluffy meringue.

这个食谱要求将蛋清与蛋黄 蛋黄分开，以制作蓬松的蛋白霜。

3.You can enhance the flavor of your custard by adding an extra egg yolk 蛋黄.

通过添加一个额外的蛋黄 蛋黄，你可以增强奶油的味道。

4.In traditional carbonara, the sauce is made with egg yolk 蛋黄 and Parmesan cheese.

在传统的意大利面碳ara中，酱汁是用蛋黄 蛋黄和帕尔马干酪制成的。

5.A classic hollandaise sauce is made with butter, lemon juice, and egg yolks 蛋黄.

经典的荷兰酱是用黄油、柠檬汁和蛋黄 蛋黄制成的。

作文

The culinary world is filled with various ingredients that can elevate a dish from ordinary to extraordinary. One such ingredient is the egg yolk, which is the yellow part of an egg that is packed with flavor and nutrition. The egg yolk is often overlooked, but it plays a crucial role in many recipes, providing richness, color, and a unique taste that cannot be easily replicated. In this essay, I will explore the significance of the egg yolk in cooking, its nutritional benefits, and some popular dishes that highlight its importance.First and foremost, the egg yolk is known for its rich flavor and creamy texture. When used in sauces, dressings, or custards, the egg yolk adds a luscious mouthfeel that enhances the overall experience of the dish. For example, in classic French cuisine, the technique of making a hollandaise sauce relies heavily on the emulsifying properties of the egg yolk. This sauce, made from butter, lemon juice, and egg yolk, is a perfect accompaniment to eggs Benedict, asparagus, or fish. The velvety consistency and tangy flavor of hollandaise are due to the magic of the egg yolk.Moreover, the egg yolk serves as a binding agent in various recipes. In baking, it helps to hold ingredients together, giving structure to cakes, cookies, and pastries. The proteins in the egg yolk coagulate when heated, providing stability to baked goods. For instance, when making a rich chocolate mousse, the egg yolk is whipped with sugar and then folded into melted chocolate, creating a decadent dessert that is both airy and indulgent.Nutritionally, the egg yolk is a powerhouse of vitamins and minerals. It contains essential fatty acids, vitamin D, vitamin B12, and choline, which are vital for brain health and development. While there has been some debate over the cholesterol content of egg yolk, recent studies suggest that moderate consumption does not significantly impact heart health for most individuals. In fact, the nutrients found in the egg yolk can contribute to a balanced diet, promoting overall well-being.In addition to its culinary applications, the egg yolk has cultural significance in various cuisines around the world. In Japanese cuisine, for example, a raw egg yolk is often served atop rice or noodles, adding a rich, savory element to the dish. This practice highlights the appreciation for the simplicity and purity of the egg yolk in enhancing flavors without overpowering them. Similarly, in Italian cuisine, the use of egg yolk in pasta dishes, such as carbonara, showcases its ability to create a creamy sauce that clings to the pasta beautifully.In conclusion, the egg yolk is an essential ingredient that deserves recognition for its versatility and nutritional value. From enriching sauces to binding baked goods, the egg yolk plays a pivotal role in the culinary arts. Its unique flavor and texture can transform ordinary dishes into extraordinary ones, making it a staple in kitchens around the globe. Whether enjoyed cooked or raw, the egg yolk continues to be a beloved component of many traditional and modern recipes, proving that sometimes, the simplest ingredients can have the most profound impact on our meals.

烹饪世界充满了各种成分，这些成分可以将一道菜从普通提升到非凡。其中一个成分是蛋黄，它是鸡蛋的黄色部分，富含风味和营养。蛋黄常常被忽视，但它在许多食谱中发挥着至关重要的作用，提供丰富性、色彩和独特的味道，这些是无法轻易复制的。在这篇文章中，我将探讨蛋黄在烹饪中的重要性、其营养益处以及一些突显其重要性的流行菜肴。首先，蛋黄以其丰富的风味和奶油般的质感而闻名。当用于酱汁、调料或奶油时，蛋黄增添了一种奢华的口感，提升了整道菜的体验。例如，在经典的法国菜中，制作荷兰酱的技巧严重依赖于蛋黄的乳化特性。这种由黄油、柠檬汁和蛋黄制成的酱汁，是班尼迪克蛋、芦笋或鱼的完美伴侣。荷兰酱的丝滑质感和酸甜风味正是由于蛋黄的魔力。此外，蛋黄在各种食谱中作为粘合剂。烘焙时，它有助于将成分结合在一起，为蛋糕、饼干和糕点提供结构。蛋黄中的蛋白质在加热时凝固，为烘焙食品提供稳定性。例如，在制作丰富的巧克力慕斯时，蛋黄与糖一起打发，然后与融化的巧克力折叠在一起，创造出一种既轻盈又奢华的甜点。在营养上，蛋黄是维生素和矿物质的强大来源。它含有必需脂肪酸、维生素D、维生素B12和胆碱，这些对大脑健康和发展至关重要。虽然关于蛋黄的胆固醇含量曾有一些争论，但最近的研究表明，适量摄入对大多数人群的心脏健康并没有显著影响。事实上，蛋黄中的营养物质可以促进均衡饮食，促进整体健康。除了其烹饪应用外，蛋黄在世界各地的不同菜系中也具有文化意义。例如，在日本料理中，生蛋黄通常放在米饭或面条上，增添了一种丰富、咸香的元素。这种做法突显了对蛋黄的简单性和纯粹性的欣赏，能够增强风味而不压倒它们。类似地，在意大利菜中，蛋黄在意大利面菜肴（如卡邦纳拉）中的使用展示了它创造一种奶油酱的能力，这种酱能完美地附着在意大利面上。总之，蛋黄是一个必不可少的成分，值得因其多功能性和营养价值而受到认可。从丰富酱汁到粘合烘焙食品，蛋黄在烹饪艺术中发挥着关键作用。其独特的风味和质感可以将普通菜肴转变为非凡的菜肴，使其成为全球厨房的主食。无论是熟吃还是生吃，蛋黄继续作为许多传统和现代食谱中备受喜爱的成分，证明有时，最简单的成分对我们的餐点产生最深远的影响。