das  Eigelb

A2

Estimated CEFR level.

/ˈaɪ̯ɡɛlp/

🍳 What exactly is 'das Eigelb'?

The German word das Eigelb refers to the inner, yellow to orange part of an egg, surrounded by Eiweiß (egg white or albumen). It is rich in nutrients, fats, and vitamins and originally serves as the food source for the developing embryo within the egg.

In the kitchen, das Eigelb is an important ingredient for many dishes such as sauces (e.g., Hollandaise), mayonnaise, pastries, creams, and pasta dough. It often acts as an emulsifier or thickener and gives food colour and flavour.

There is only this one article for the word: das Eigelb.

🧐 Grammar Spotlight: Declension of 'Eigelb'

The noun "Eigelb" is neuter (sächlich) and takes the article "das". It follows the strong declension pattern.

Singular

Plural

The plural form "die Eigelbe" is quite rare in everyday use. Usually, people refer to multiple yolks as "Eigelb" or use a descriptive phrase (e.g., "die Eigelbe von drei Eiern" - the yolks of three eggs).

Example Sentences 📝

• Für die Mayonnaise benötigst du nur das Eigelb.
  (For the mayonnaise, you only need the egg yolk.)
• Trenne bitte das Eigelb vom Eiweiß.
  (Please separate the egg yolk from the egg white.)
• Dem Eigelb wird eine emulgierende Wirkung zugeschrieben.
  (An emulsifying effect is attributed to the egg yolk.)
• Der Kuchen wird durch die Zugabe des Eigelbs besonders saftig.
  (The cake becomes particularly moist by adding the egg yolk.)
• Die Küken ernähren sich im Ei vom Dotter (Eigelb).
  (The chicks feed on the yolk (Eigelb) inside the egg.)

🥣 How to use 'das Eigelb'?

The term das Eigelb is mainly used in the context of cooking and baking. It's a fundamental ingredient in many recipes.

• Culinary context: People talk about separating Eigelb and Eiweiß, whisking Eigelb with sugar for creams, or using Eigelb to bind sauces.
• Biological/Nutritional context: Here, das Eigelb is described as a source of nutrients (fats, vitamins A, D, E, K, cholesterol).

Distinction from other words:

• Eiweiß/Eiklar: The clear, protein-rich part of the egg surrounding das Eigelb.
• Dotter: A common synonym for Eigelb, especially in recipes and southern German-speaking regions (also Austria and Switzerland). Note the different article: der Dotter.
• Ei: Refers to the whole egg (chicken or other bird's egg), including the shell, white, and yolk.

⚠️ Be aware that raw Eigelb can contain Salmonella. Therefore, especially for vulnerable groups, it should only be used sufficiently heated or pasteurized.

🧠 Mnemonics for 'Eigelb'

For the article "das": Think of das Ei (the egg). The egg is neuter, and its core, das Eigelb, is too. Or imagine das Gold (the gold - which is yellow!) inside the egg – das Eigelb.

For the meaning: The word is composed of Ei (egg) and gelb (yellow). It's simply the yellow part of the egg. Quite logical!

🔄 Similar and Opposite Terms

Related terms (might be confusing):

• das Ei: The entire product (shell, white, yolk).
• die Mayonnaise: A sauce primarily made from Eigelb and oil.
• die Hollandaise: An emulsified butter-Eigelb sauce.

😂 A little 'Eigelb' Joke

German: Fragt das Eiweiß das Eigelb: "Warum bist du immer so gelb vor Neid?" Antwortet das Eigelb: "Weil du immer so klar im Vorteil bist!" 😉

English Translation: The egg white asks the egg yolk: "Why are you always so yellow with envy?" The egg yolk replies: "Because you always have such a clear advantage!" 😉 (Pun: "klar" means both "clear" and "obvious(ly)")

📜 Poem about 'das Eigelb'

German:
Im Herzen des Eis, so rund und klein,
liegt strahlend das Eigelb, sonnengelb und fein.
Für Kuchen und Soßen, ein wahrer Schatz,
gibt Cremigkeit und besten Platz.
Getrennt vom Klaren, liegt es bereit,
für Köstlichkeiten zu jeder Zeit.

English Translation:
In the heart of the egg, so round and small,
lies radiant das Eigelb, sunny yellow and fine.
For cakes and sauces, a true treasure,
gives creaminess and the best texture.
Separated from the white, it lies ready,
for delicacies at any time, steady.

❓ Riddle Time

German:
Ich bin im Ei, doch nicht das Klar,
bin leuchtend gelb, das ist doch wahr.
In Soßen bind' ich, geb' Kuchen Kraft,
wer bin ich wohl, mit Nährstoffsaft?

English Translation:
I'm in the egg, but not the white,
I'm brightly yellow, that is right.
In sauces I bind, give cakes their might,
Who am I, with nutritious light?

Solution: das Eigelb (the egg yolk)

✨ Other Interesting Facts

Word Composition:

The word "Eigelb" is a compound noun, formed from:

• Ei: Referring to the egg (usually chicken egg).
• gelb: Referring to its characteristic colour (yellow).

Trivia:

• The colour of the Eigelb depends on the hen's diet. Carotenoids (e.g., from corn or green fodder) lead to a more intense yellow or orange colour. (Die Farbe des Eigelbs hängt vom Futter der Henne ab.)
• Eigelb has a fat content of about 30-35%. (Eigelb hat einen Fettgehalt von etwa 30-35%.)
• A single large Eigelb contains about 55 calories. (Ein einzelnes großes Eigelb enthält etwa 55 Kalorien.)