The yolk is the part of the egg that is considered "hot" for the body in traditional Chinese medicine.
This is because the yolk is considered to be warming and nourishing, providing energy and promoting blood circulation.
The white of the egg, on the other hand, is considered to be cooling and is believed to balance the warming effect of the yolk.
It's important to note that these concepts are based on traditional beliefs and not scientific evidence.
The heat or cooling properties of foods are not scientifically proven, and the body's temperature is regulated by internal mechanisms.
