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  1. Science & Research (Food)

BAM Media M51: Egg Yolk Emulsion, 50%

BAM Media M51: Egg Yolk Emulsion, 50%

January 2001

Wash fresh eggs with a stiff brush and drain. Soak eggs 1 h in 70% ethanol. Drain ethanol. Crack eggs aseptically and discard whites. Remove egg yolks with sterile syringe or wide-mouth pipet. Place yolks in sterile container and mix aseptically with equal volume of sterile 0.85% saline. Store at 4°C until use. Egg yolk emulsion (50%) is available commercially.


Original Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.