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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 * [[Tag Group:Food Tags]] Updated by bot Sun, Sep 18 '22, 02:55 |