The 'yellow' part of an [[egg]], containing all of the egg's fat and cholesterol. If left intact while cooking eggs, it will result in the distinctive appearance of [[fried egg]]s. If mixed together with the egg white and cooked, it will result in [[omelet]]s or [[scrambled egg]]s.

h4.See also

* [[Gudetama]]
* [[Tag Group:Food Tags]]
卵黄 蛋黄