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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled egg yolks are highly nutritious. They are a rich source of choline for brain health, Vitamin D for bone support, and antioxidants like lutein and zeaxanthin which protect eye health. While high in fat, they provide essential fat-soluble vitamins that the egg whites lack.
Per 100g, boiled egg yolks contain approximately 308.32 calories and 16.13g of protein. While the yolk contains slightly less protein than the white by weight, it provides nearly all of the egg's healthy fats and micronutrients.
Absolutely. With 0g of carbohydrates and 27.46g of fat per 100g, boiled egg yolks are an ideal food for a ketogenic or low-carb diet. They provide high-quality fats and protein that help maintain satiety.
Yes, boiled egg yolks are naturally gluten-free. They are a safe and nutrient-dense protein source for individuals with celiac disease or non-celiac gluten sensitivity.
A properly boiled egg yolk has a rich, creamy, and slightly sulfurous flavor with a velvety texture. If overcooked, the texture becomes chalky and crumbly, and the flavor may become more intensely sulfuric.
Hard-boiled eggs stored in their shells can last up to one week in the refrigerator. If the yolks have been removed from the shell and white, they should be stored in an airtight container and consumed within 2 to 4 days for best quality.
A greenish-gray ring around the yolk is a harmless result of a chemical reaction between the sulfur in the white and the iron in the yolk. This usually happens when eggs are overcooked or not cooled quickly enough after boiling.
boiled yolk poultry egg is a versatile ingredient found in cuisines around the world. With 308.32 calories per 100g and 16.13 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, unlike boiled egg whites which become rubbery, boiled egg yolks freeze quite well. Place them in a sealed freezer bag; they can be stored for up to 3 months and are best used crumbled over salads or mashed into sauces after thawing.
Egg yolks are high in dietary cholesterol, but modern research indicates that for most people, dietary cholesterol has a minimal impact on blood cholesterol levels. The healthy fats and choline found in the yolk actually contribute to heart and liver health.
Leftover yolks can be mashed into mayonnaise and mustard for deviled eggs, crumbled as a garnish over asparagus or pasta, or blended into salad dressings to add richness and thickness. They can also be used to make traditional sauces like Gribiche.