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1. (n.) yolk
the yellow and principal substance of an egg, as distinguished from the white.
2. yolk
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. yolk
a natural grease exuded from the skin of sheep.
Etymology: (bef. 1000; OE geoloca, der. of geoluyellow)
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| Definition of 'Yolk' |
Princeton's WordNet |
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1. (noun) egg yolk, yolk
the yellow spherical part of an egg that is surrounded by the albumen
2. (noun) yolk, vitellus
nutritive material of an ovum stored for the nutrition of an embryo (especially the yellow mass of a bird or reptile egg)
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1. (noun) yolk
the yellow part of an egg
a soft yolk
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| Definition of 'Yolk' |
Webster Dictionary |
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1. (noun) Yolk
the yellow part of an egg; the vitellus
2. (noun) Yolk
an oily secretion which naturally covers the wool of sheep
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Sense: (alsoˈegg-yolk) the yellow part of an egg
The child will only eat the yolk of an egg; – she won't eat the white.
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 Afrikaans: eiergeel |
 Arabic: صَفار البيْض |
 Bulgarian: белтък |
 Brazilian: gema |
 Czech: žloutek |
 German: das Eidotter |
 Danish: blomme |
 Greek: κρόκος αβγού |
 Spanish: yema |
 Estonian: rebu |
 Farsi: زرده |
 Finnish: keltuainen |
 French: jaune (d'oeuf) |
 Hebrew: חֶלְמוֹן |
 Hindi: अंडे की जर्दी, अंडे का पी |
 Croatian: žutanjak |
 Hungarian: tojássárgája |
 Indonesian: kuning telur |
 Icelandic: eggjarauða |
 Italian: tuorlo |
 Japanese: 卵の黄味 |
 Korean: 노른자위 |
 Lithuanian: trynys |
 Latvian: (olas) dzeltenums |
 Malay: kuning telur |
 Dutch: dooier |
 Norwegian: eggeplomme |
 Polish: żółtko |
 Persian: زرده |
 Pashto: ژيړ (دهګۍ)، دپسه دوړۍ غوړ |
 Portuguese: gema |
 Romanian: gălbenuş (de ou) |
 Russian: желток |
 Slovak: žĺtok |
 Slovenian: rumenjak |
 Serbian: žumance |
 Swedish: äggula |
 Thai: ไข่แดง |
 Turkish: yumurta sarısı |
 Taiwanese: 蛋黃 |
 Ukrainian: жовток |
 Urdu: انڈے کی زردی |
 Vietnamese: lòng đỏ trứng |
 Chinese: 蛋黄 |
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