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The egg yolk gives the hollandaise sauce its rich flavor and golden color.
He carefully whisked the egg yolks to ensure a smooth texture for the pastry cream.
She separated the egg yolk from the white to make a creamy custard.
The chef demonstrated how to cook the perfect sunny-side-up egg, emphasizing the importance of a runny egg yolk.
The recipe called for mixing the egg yolks with sugar to create a rich, smooth base.
