But yelk is the most correct orthography, from the Saxon gealkwe; and in this country, it is the general pronunciation.
Some prefer the yelk and white of the egg beaten separately.
The yelk of an egg which the cook has just broken, not only yields no sign of mind, but yields no sign of life.
You may put them into shapes or small tea-cups; egg them with yelk of egg, and brown them very slightly before a slow fire.
Beat the yelk of an egg very light, add to it a glass of wine and sugar to the taste.
So I took and blowed an egg—made a hole at each end and blowed out the white and the yelk.
Warm the milk and butter together, beat the yelk of the egg, stir it into the milk, then add the meal.
Eggs look very prettily cooked in this way, the yelk being just visible through the white.
The yelk when boiled—smell sweet, the white—glistened, relished, and favourable to health as well.
A small dog will require the yelk of one egg; and a Newfoundland the yelks of a dozen eggs.