āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
egg yolk
/ËÉÉĄ jËÉĘk/
Egg yolk
01
āĻĄāĻŋāĻŽā§āĻ° āĻā§āĻ¸ā§āĻŽ
the yellow part of an egg, rich in nutrients, found at the center of the egg white
āĻāĻĻāĻžāĻšāĻ°āĻŖ
The recipe called for mixing the egg yolks with sugar to create a rich, smooth base.
āĻ°ā§āĻ¸āĻŋāĻĒāĻŋāĻ¤ā§ āĻĄāĻŋāĻŽā§āĻ° āĻā§āĻ¸ā§āĻŽ āĻāĻŋāĻ¨āĻŋāĻ° āĻ¸āĻžāĻĨā§ āĻŽāĻŋāĻļāĻŋāĻ¯āĻŧā§ āĻāĻāĻāĻŋ āĻ¸āĻŽā§āĻĻā§āĻ§, āĻŽāĻ¸ā§āĻŖ āĻāĻŋāĻ¤ā§āĻ¤āĻŋ āĻ¤ā§āĻ°āĻŋ āĻāĻ°āĻžāĻ° āĻāĻ¨ā§āĻ¯ āĻŦāĻ˛āĻž āĻšāĻ¯āĻŧā§āĻāĻŋāĻ˛āĨ¤
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
