黄身(きみ)

きみ
noun
egg yolk
food
1. egg yolk; yolk
The yellow part of an egg, as opposed to the white (白身(しろみ)).
黄身(きみ)だけを使(つか)う。
To use only the yolks.
卵(たまご)を割(わ)ったら黄身(きみ)が二(ふた)つ入(はい)っていた。
When I cracked the egg, it had two yolks.
半熟(はんじゅく)の黄身(きみ)がとろりと流(なが)れ出(で)るのが、この料理(りょうり)のおいしいところだ。
The best part of this dish is the way the soft-boiled yolk oozes out.

Common collocations

Watch out

Same reading as 君(きみ) (you) and close to 気味(きみ) (feeling, touch of); context always decides. In cooking and nutrition writing the yolk is also called 卵黄(らんおう).

general
Added 2026.10.12 10:56 · Revised 2026.10.12 10:59
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