egg yolk amylase
Source: wiktionary
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egg yolk amylase
Source: wiktionary
Egg yolks contain a starch-digesting enzyme, amylase, that is remarkably resistant to heat. Unless a starch-egg mix is brought to a full boil, the yolk amylase will survive, digest the starch, and turn the stiff cream into a pourable one.
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.