Egg yolk, also known as vitellus, is the orange-yellow inner part of an egg. It is enclosed in a thin covering, the yolk membrane.

Its yellow colour is thanks to vegetable carotenoids, which chickens absorb from their feed. The more maize or grass feed contains, the more intensely coloured the yolk is. Even sweet red pepper lends it a golden yellow colour.

Carotenoids do not only provide a beautiful colour, but are also particularly healthy. And not only for the chicken: Carotenoids increase the efficiency of the immune system in humans and protect somatic cells against free radicals. On top of that carotenoids are a provitamin (vitamin precursor) and can be partly converted by the body into vitamin A.

And somthing even more important is also abundantly present in egg yolk: protein. The yolk is mainly made up of it. Our bodies can utilise chicken protein particularly well. It is almost 100% converted into human protein.

As well as high-quality protein, egg yolk also contains minerals (for example, iron and calcium), vitamins, fat, and cholesterol.

Yolk is used in baking as an ingredient or coating for dough and baked goods, to create a golden brown, glossy colour. But also to bind mayonnaise or sauces.

You can of course also drink egg yolk. For example, in the form of advocaat (egg liqueur). It is in our RITTER SPORT Advocaat Truffles. Like all our chocolate squares, you still have to break it open.