卵黄(らんおう)

らんおう
noun
egg yolk
1. egg yolk
The yellow, nutrient-rich center of an egg. Used in cooking and scientific contexts.
卵黄(らんおう)を加(くわ)える。
Add the egg yolk.
カルボナーラには卵黄(らんおう)を使(つか)う。
Egg yolk is used for carbonara.
卵黄(らんおう)は栄養(えいよう)が豊富(ほうふ)で、ビタミンやミネラルを多(おお)く含(ふく)んでいる。
Egg yolks are rich in nutrients and contain many vitamins and minerals.

卵黄(らんおう) is the formal/technical term for egg yolk. Composed of 卵(らん) (egg) + 黄(おう) (yellow).

REGISTER:
The everyday term is 黄身(きみ) (lit. "yellow part"). 卵黄(らんおう) is used in recipes, food labels, nutritional information, and scientific contexts.

COMMON COLLOCATIONS:

  • 卵黄(らんおう)を加(くわ)える: add egg yolk
  • 卵黄(らんおう)を混(ま)ぜる: mix in egg yolk
  • 卵黄(らんおう)ソース: egg yolk sauce
  • 卵黄(らんおう)を分(わ)ける: separate the yolk

PAIR:

  • 卵黄(らんおう): egg yolk
  • 卵白(らんぱく): egg white

The casual equivalents are 黄身(きみ) (yolk) and 白身(しろみ) (white).

general
Added 2026.2.19 20:10 · Revised 2026.3.29 16:30
11500/11976_ranou