1. And egg yolk too.

2. Mix egg yolk mixture into egg white mixture.

3. The egg yolk will inspissate.

4. Combine the egg yolk and egg white batter carefully.

5. The most nutritious part of an egg is the egg yolk.

6. Brush the top with beatened egg yolk.

7. Turns out tempera contains enticing egg yolk.

8. Who breaks the egg will find the yolk.

9. Eggs, yolk of eggs, powdered eggs, liquid egg, albumen for culinary purposes, white of eggs, egg white powder, yolk of eggs, egg products, cooked eggs, shelled eggs

10. Fold the cream into the egg yolk mixture.

11. Add an egg yolk to bind the mixture together.

12. C., busting open his egg yolk with his fork.

13. 25 Fold the cream into the egg yolk mixture.

14. Whisk the egg yolk and sugar until creamy white.

15. Add an egg yolk to make the mixture bind.

16. 21 Add an egg yolk to bind the mixture together.

17. Custard is a cooked mixture of cream and egg yolk

18. 17 Add an egg yolk to make the mixture bind.

19. The egg yolk Jiaoyun Wenbo, into a share of pizza.

20. All the goodness of an egg is in the yolk.

21. Sampling of liquid whole egg, liquid yolk and liquid albumen

22. Well they both have a egg yolk and butter base.

23. Egg powder (dried eggs without shells or a mixture of dried albumen and dried egg yolk)

24. Beat egg yolk and water in bowl; brush over Croissants

25. The sauce should not boil or the egg yolk will Curdle.

26. Re-heat the remaining cream and add the egg yolk mixture.

27. Bind (together) Add an egg yolk to make the mixture Bind

28. Using egg as the raw material, industrialized preparation technology for preparation of phosvitin from egg yolk developed.

29. The major phopholipids of egg yolk are phasphatidylcboline ( 73 % ) and phosphatidylethanolamine ( 15 % ).

30. Most of these nourishing substances are in the yolk of the egg.

31. Hemagglutination due to lysozymes may e. g. be inhibited by allantoic fluids of the egg and egg yolk.

32. Shave a little Bottarga and drizzle the egg yolk over the top

33. Allemande sauce definition, a velouté thickened and enriched with egg yolk

34. Albumen is the clear substance that surrounds the yolk of an egg

35. Bind something (together) Add an egg yolk to Bind the mixture together

36. 23 The sauce should not boil or the egg yolk will curdle.

37. Products include frozen egg white, pelletized frozen yolk and albumen, omelette mix etc.

38. Take off the heat and whisk in the yoghurt and the egg yolk.

39. - to which good-quality egg yolk or contracts thereof have been added and,

40. Break an egg into a bowl and separate the white from the yolk.

41. A pigment mixed with runing runing water and a gelatinous material , esp. egg yolk.

42. EggRight is a simple egg tool designed to remove Chalaza membrane from the yolk

43. Phosvitin is one of the egg (commonly hen’s egg) yolk phosphoproteins known for being the most phosphorylated protein found in nature.

44. If it has a smaller percentage of egg yolk solids, it is considered ice cream.

45. Chalaza, one of the ligaments uniting the yolk of an egg to the ends; treadle.

46. Polyenoic fatty acids bound in phosphatidylethanolamine from egg yolk are easily oxidized at 40° C.

47. When the unfertilized egg is Candled, a shadow of the yolk is seen at the top of the egg (side view-dark area)

48. All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth.

49. Made from oil, garlic, and egg, Aioli is an emulsion that binds the fattiness of oil with the thick compounds of an egg yolk

50. Stir in 3 oz cheese, add egg yolk, 2 tablespoons water and mix to firm dough.

51. Or freeze 1 tbsp (15 mL) of egg yolk per each compartment in an ice cube tray.

52. SOD and MDA concentration in egg yolk, egg white, chick embryo allantoic liquid and chick embryo amnionic fluid have been determined in this study.

53. A Chalaza (plural Chalazae) is a structure inside an egg that helps to keep the yolk in place. It attaches to either end of the yolk and anchors it to the inside of the eggshell, essentially suspending the yolk

54. They had an impression of very red cheeks and moist yellow hair smeared over the scalp like egg yolk.

55. The germ band moves from the rear tip of the egg to the ventral part (blastokinesis), where it sinks into the yolk; parts of the yolk form an amniotic cavity.

56. Egg tempera (where the medium is an emulsion of raw egg yolk mixed with oil) is still in use as well, as are encaustic wax-based paints.

57. Biotin is widely found in food, and good dietary sources include egg yolk, liver, whole-grain cereal, and some vegetables

58. Certain pigment colours were painted on to dry plaster using tempera (where egg yolk is used to fix the pigment).

59. Yes, the Chalaza (Chalazae is plural, as each egg actually has two) has a purpose, to hold the yolk in place

60. Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.

61. Units are designed for products that are friable (Breakable), and frozen egg yolks provide the ideal application for particle reduction from an egg yolk "patty" to a finished particle size suitable for institutional diced egg product applications.

62. Until now the little chicks have not felt hungry because they have been sustained by the nutrition from their egg yolk.

63. Biotin definition is - a colorless crystalline growth vitamin C10H16N2O3S of the vitamin B complex found especially in yeast, liver, and egg yolk.

64. A Confit egg yolk is something you'll see on plenty of restaurant menus, but they're actually very easy to make at home

65. This sesame-containing emulsion-type liquid condiment contains ground sesame, an edible fat or oil, acetic acid, salt, and processed egg yolk.

66. He wore a baggy tracksuit with what looked like a jam stain down the front and egg yolk all down the sleeve.

67. 18 He wore a baggy tracksuit with what looked like a jam stain down the front and egg yolk all down the sleeve.

68. ‘Inside the egg are a series of fluid-filled membranes which permit the embryo to survive: the Amnion, allantois, yolk sac, and chorion.’

69. It develops from an outer fold on the surface of the yolk sac. In insects the Chorion is the outer shell of the insect egg.

70. Because of the abundance and the ideal proportions of essential amino - acids , the proteins of egg - white and yolk are of very high nutritive value .

71. These subheadings include skins of sheep and lamb which have been tanned using a mixture of salt, alum, egg yolk and flour (alum tanned leather).

72. 16% Butterfat All Natural White mix (with egg yolk) please call 16% Butterfat White Mix please call 14% Butterfat White mix (Black label) please call 14% Butterfat White mix (Red label) please call 12% Butterfat (made to order) (With egg yolk) please call 10% Butterfat (made to order) White mix please call 16% Butterfat Chocolate mix please call

73. The separated white of an egg Coagulates between 60°C and 65°C (140°F and 149°F) and the yolk between 62°C and 70°C (144°F and 158°F), which is why you can cook an egg and have a fully set white and a still runny yolk

74. Albumen definition: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

75. Most indirect-developing species, which develop from a small egg with little yolk through planktotrophic larval stages, form a blastula with a smooth Blastular wall, whereas direct-developing species, which develop from a large yolky egg, …

76. Chalaza (anchors yolk)

77. Biotin can also be found in a number of foods, including: egg yolk; organ meats (liver, kidney); nuts, like almonds, peanuts, pecans, and walnuts; nut …

78. EGG CARTON STAMP, Egg Cartons, Egg Carton, Chicken Egg Stamp, Chicken Egg Carton Stamp, Egg Carton Stamps, Eggs Carton Stamp StampByMeStudio

79. Yolk sack still feeding baby.

80. Only the yolk contains cholesterol.