卵黄(らんおう)

らんおう
noun
egg yolk
food
See also: 卵白(らんぱく) (egg white)
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

Pair

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

general
Added 2026.2.19 20:10 · Revised 2026.9.2 13:01
11500/11976_ranou