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Yolk colour variation?
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,
Cleanup
This article is poor all around: specifically, it seems it should be more of a biology article than a foodstuffs (?) article, and I don't really want to begin with how pointless the photos of 'fish yolks' are. Perhaps this is a simple candidate for re-direction to some page relating to fetal / embroynic development?
- Redirection is a terrible idea, if you think it could be improved, then improve it! Agree those fish yolk images are a bit out of place. Martin 22:43, 11 September 2005 (UTC)
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- I have added the 'expert' tag to this article. It begins using yolk as a biological term and then starts assuming the article is a chicken egg yolk. Stonemaccas, 16 September 2006
Separate Pages?
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)
Fatty Acids
- 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)
Removed expert template
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)
- Read the cleanup section above 86.150.114.147 (talk) 19:35, 18 February 2008 (UTC)
Double yolks
What causes these? Are there ever triple yolks - or more? 82.32.238.139 20:41, 25 March 2007 (UTC) the asnwer is at http://www.poultryhelp.com/oddeggs.html —Preceding unsigned comment added by 72.252.9.58 (talk) 03:13, 26 May 2008 (UTC)
monotremes?
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)
Scope
This article seems to entirely be about yolks in the context of chickens. Suggest either a move to chicken egg yolk, or diversify this article. Also, there is nothing about the phenomenon of twin yolks — Jack · talk · 19:04, Friday, 3 August 2007
