蛋黄搅拌前要先花五秒钟的时间来溶解卵黄系带，待卵黄系带溶解后使之缓缓流过其（蛋黄）淡黄色的表面（然后再进行搅拌）。

Egg-yolks were to be beaten until an egg-ribbon, trickled over the pale yellow surface, took five seconds to dissolve.

youdao

鸡蛋黄中的卵磷脂、甘油三脂、胆固醇和卵黄素，对神经系统和身体发育有很大的作用。

The lecithin, triglycerides, and cholesterol of egg yolk, plays a significant role in physical development of the nervous system.

youdao