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.

COMMON COLLOCATIONS:

卵黄(らんおう)を加(くわ)える (add egg yolk)
卵黄(らんおう)ソース (egg yolk sauce)
卵黄(らんおう)を混(ま)ぜる (mix in egg yolk)

USAGE NOTES:
The everyday term is 黄身(きみ) (lit. "yellow part"). 卵黄(らんおう) is the formal or technical equivalent, used in recipes, food science, and nutritional information. Pairs with 卵白(らんぱく) (egg white).

general

Added 2026.2.19 20:10

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