˜yÐÄvlog

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yolk

[ yohk, yohlk ]

noun

  1. the yellow and principal substance of an egg, as distinguished from the white.
  2. Embryology. the part of the contents of the egg of an animal that enters directly into the formation of the embryo, together with any material that nourishes the embryo during its formation.
  3. the essential part; the inner core.
  4. a natural grease exuded from the skin of sheep.


yolk

/ Âáəʊ°ì /

noun

  1. the substance in an animal ovum consisting of protein and fat that nourishes the developing embryo vitelline
  2. a greasy substance secreted by the skin of a sheep and present in the fleece
“Collins English Dictionary — Complete & Unabridged†2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

yolk

/ ²âÅ°ì /

  1. The yellow internal part of the egg of a bird or reptile. The yolk is surrounded by the albumen and supplies food to the developing young.
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Derived Forms

  • ˈ²â´Ç±ô°ì²â, adjective
  • ˈ²â´Ç±ô°ì±ô±ð²õ²õ, adjective
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Other ˜yÐÄvlog Forms

  • yolked adjective
  • ²â´Ç±ô°ìl±ð²õ²õ adjective
  • ²â´Ç±ô°ìy adjective
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˜yÐÄvlog History and Origins

Origin of yolk1

before 1000; Middle English yolke, yelke, Old English geoloca, derivative of geolu yellow
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˜yÐÄvlog History and Origins

Origin of yolk1

Old English geoloca, from geolu yellow
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Example Sentences

Examples have not been reviewed.

The richness of the egg yolk and oil provides the fat, while vinegar or lemon adds the acidity and just a touch of salt rounds everything out.

From

“They all look dry, healthy and full of energy. As they jostle around for positioning, the newest one will have plenty of food still from its yolk for a few days.â€

From

Spent smoke bombs, smears of egg yolk and a dusting of white fire extinguisher powder had all been removed from the benches and tables after the mayhem of the previous day.

From

If you like jammy yolks, aim for the shorter end of the range.

From

The yolk and the white set at different temperatures, which means cooking them to their individual best states — jammy but not runny, set but not rubbery — is often an exercise in compromise.

From

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