blood to monitor our cholesterol levels.
Stand back from all these spheres within
spheres and the picture becomes less dizzying.
The yolk is a bag of water that contains free-
floating proteins and protein-fat-cholesterol-
lecithin aggregates — and these lipoprotein
aggregates are what give the yolk its
remarkable capacities for emulsifying and
enriching.
An egg yolk granule as seen through the
electron microscope. It has fallen apart after
immersion in a salt solution, and is an
intricate assembly of proteins, fats,
phospholipids, and cholesterol.
The White