Talk:Yolk

message: Out of total colesterol, how much is LDL (bad) and how much is HDL ? Can somebody plesase mention it ?  — Preceding unsigned comment added by 116.75.18.71 (talk) 11:22, 8 May 2015 (UTC)
thread_title:  LDL and HDL ?

message: The yolk is properly known as the vitellus. How this escapes mention is beyond me; if anyone's thinking of redrafting this page, that might be a good place to start. 82.25.234.158 (talk) 14:09, 1 November 2014 (UTC)
thread_title:  Vitellus 

message: This article sucks, I came here looking for an article about the biology of egg yolks, their evolution, the process by which they function, variations across species, the specific proteins and nutrients they contain etc. This article only talks about chicken egg yolk and doesnt even say much about that
123.243.215.92 (talk) 15:36, 24 November 2013 (UTC)
replies: text: Same here. Human-centric as hell. Let's not read it! InedibleHulk (talk) 01:00, 24 April 2015 (UTC)
thread_title:  This Article is Horrible 

message: Someone in my office commented that chicken egg yolks in the USA are a lighter colour than they are here in Australia. Does anyone know if there is a variation in yolk colours and, if so, what might cause them?
(I agree redirection is not appropriate.)
:There's a little info on yolk color at Egg (food)#Egg characteristics
well here in Thailand egg yolk tends to be more of a orang hue than what i was used to in Canada. and (not colour related) when boiled the yolk tends to go off to one side. I think the breed of chicken and diet are the main reasons,
Chicken feed => yellow yolk. Wild forging/free range chicken has darker (more orange) yolk in general.  —Preceding unsigned comment added by 67.159.67.137 (talk) 02:05, 3 December 2009 (UTC)
thread_title:  Yolk colour variation? 

message: Interesting problem.  Maybe there needs to be a more generic and biology-based "yolk" or "egg yolk" page, and another for "egg yolk (chicken)" or "egg yolk (food)"?  I just cleaned up a bunch of wording and links, but I can't begin to see what to do with "sunny-side up" and such.  Besides, what about "soft-boiled"? <g> Peter Delmonte 02:49, 25 October 2006 (UTC)
thread_title:  Separate Pages? 

message: :Oleic acid, palmitic acid, stearic acid, linoleic acid, linolenic acid and arachidonic acid are the fatty acids found in chicken eggs, with oleic acid the most common one.
This sentence was not supported by a reference so I replaced it with the fatty acid composition data from Fat Content and Composition of Animal Products. Icek 20:14, 15 January 2007 (UTC)
thread_title:  Fatty Acids 

message: I removed the expert template because I can find no particular matter this article is missing.  Due to the fact that the matter is not explained in the talk page, I removed the template.  Feel free, as always, to readd the template, but further explanation would be helpful. i kan reed 04:43, 18 January 2007 (UTC)
replies: text: Read the cleanup section above 86.150.114.147 (talk) 19:35, 18 February 2008 (UTC)
thread_title: Removed expert template

message: What causes these?  Are there ever triple yolks -  or more? 82.32.238.139 20:41, 25 March 2007 (UTC)
thread_title: Double yolks

message: One dictionary said the yolk was in the eggs of reptiles and birds. Do other kinds of eggs have yolks? Do platypus eggs have yolks? --Gbleem 04:49, 14 April 2007 (UTC)
thread_title:  monotremes? 

message: "Also known as a pinopa."
The preceding statement has been present in the article since January, but an Internet search yields no such results of any usage. The only actual results are references to 1) a town in Mexico, and 2) Wikipedia-mirroring sites that have copied this article. Additionally, the user who edited in this statement has given wikipedia a grand total of one edit. Given this, and in light of the fact that whatever usage of "pinopa" is being referred seems to be either incredibly obscure or just vandalism, I've removed this statement.  —Preceding unsigned comment added by Yggdriedi (talk • contribs) 12:03, 7 April 2009 (UTC)
thread_title:  "Pinopa" 

message: In a magazine I remember reading (I believe in was new scientist) some had an egg with a smaller egg inside it. It was more than just another yolk, the inside egg had its own shell and white as well. I know I have no current proof of this but I will try to find out which issue it is so others can check because I believe it would be a valuable addition to the article (that and some one can explain it!) 90.216.55.62 (talk) 18:05, 13 June 2009 (UTC)
thread_title:  Double egg egg 

message: This article says "One large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database)" but the egg white article says "The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium." How can the egg white by itself have 4.7 grams of protein when the whole egg is cited to have 2.7 grams of protein?  —Preceding unsigned comment added by 69.171.163.68 (talk) 16:41, 9 November 2010 (UTC)
thread_title:  Conflicting information on protein values

message: Silly thing but I'm curious if the lead paragraph is saying fried eggs are popular with potato chips or with french fries? --70.142.52.61 (talk) 22:09, 1 February 2011 (UTC)
thread_title:  British vs US english 

message: What, microscopicly speaking, is the structure of egg yolk? Is it a colloid of fat globs in water, like milk, or something else? 69.123.192.182 (talk) 03:14, 3 April 2011 (UTC)
replies: text: I think it is something like that. Abyssal (talk) 04:36, 5 November 2011 (UTC)
replies: text: for no raisin, I think time after time, defense isn´t defence. Anyway, if you´d ask me spontaneously, I´d think that sigma is spoken with a hard s. Whereas those Greek folks disagree.  — Preceding unsigned comment added by 2001:4DD7:F1B3:0:34D1:E63E:2AAD:1E8B (talk) 23:30, 27 December 2021 (UTC)
thread_title:  egg yolk composition? 

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thread_title:  External links modified