例文・使い方で印象づける「yolks」の覚え方
スポンサーリンク...The eggs of a goose have, in some instances,contained even three yolks... 
Robert Jennings 「Sheep, Swine, and Poultry」
...Those eggs which have the brightest yolks are the finest flavored;and this is usually the case with the smaller kinds...
Robert Jennings 「Sheep, Swine, and Poultry」
...The large eggs ofthe larger varieties often have yolks of a pale color, and are inferiorin flavor...
Robert Jennings 「Sheep, Swine, and Poultry」
...At its upper extremity, attached to the backbone, is a bunchof globular yellow substances which are at once identified as yolks ofeggs in all sizes...
John H. Robinson 「Our Domestic Birds」
...The smallest yolks are so small that they cannot be seen without apowerful microscope...
John H. Robinson 「Our Domestic Birds」
...These yolks are not germs, but as they grow thegerm forms on one side of each yolk, where it appears as a small whitespot...
John H. Robinson 「Our Domestic Birds」
...These setons were kept open with a mixture ofturpentine and yolks of egg, for the purpose of encouraging thesecretion...
Honoré Bourguignon 「On the cattle plague: or, Contagious typhus in horned cattle. Its history, origin, description, and treatment」
...Examination of yolks of oviducal eggs revealed that folliclesmature when they reach a diameter of 16 to 20 millimeters and aweight of two to two and one-half grams ()...
John M. Legler 「Natural History of the Ornate Box Turtle, Terrapene ornata ornata Agassiz」
...All the canoes, flesh, skins, yolks of eggs, bows, arrows, andmuch fine ochre and divers other things did the ship's company takeand share among them...
Joseph Noad 「Lecture On The Aborigines Of Newfoundland」
...Cut one cup of stale bread into tiny bits, beat the yolks of two eggs,add a pint of milk and the crumbs...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...Grate the yolks of eggs and sprinkle over the top...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...Rub the yolks smooth with a little of the cream and add to thecream in the farina boiler with the ham...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...Chop the whites of the eggs fine, sprinkle somecrumbs in a buttered dish, then some of the ham, the chopped whites,thickened milk and sifted yolks...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...Take the yolks of four eggs, one cup of sugar, four level tablespoons offlour and beat lightly together...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
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