English: Chicken egg yolks
Chinese: 鸡子黄
Parts used: The egg yolk, raw or cooked
TCM category: Tonic herbs for Yin Deficiency
TCM nature: Neutral
TCM taste(s): Sweet
Scientific name: Gallus gallus domesticus ovum
Use of Ji Zi Huang (chicken egg yolks) in TCM
Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.
Preparation: Extract the yolk from the egg and consume raw or cooked
Dosage: 10g-100g
Main actions according to TCM*: Nourishes Yin and moisturizes Dryness. Nourishes blood and dispels Wind.
Primary conditions or symptoms for which Ji Zi Huang may be prescribed by TCM doctors*: Restlessness Insomnia Indigestion Dysentery Hematochezia Eczema Convulsions Scalds Hemoptysis Furuncles
Contraindications*: Contraindicated for those with hypertension, coronary heart disease and atherosis.
Common TCM formulas in which Ji Zi Huang is used*
E Jiao Ji Zi Huang Tang
Source date: the Qing dynasty
Number of ingredients: 10 herbs
Formula key actions: Nourishes Yin. Nourishes Blood. Calms the Liver. Extinguishes Wind.
Conditions targeted*: EncephalitisMeningitis and others
Ji Zi Huang is a king ingredient in E Jiao Ji Zi Huang Tang. Like the name indicates, it means it has more power than other ingredients in the formula.
In E Jiao Ji Zi Huang Tang, Ji Zi Huang has a thick flavor. Like E Jiao (the other king ingredient here) it nourishes the Yin and Blood, expels Wind and sedates the Yang.
Huang Lian E Jiao Tang
Source date: 220 AD
Number of ingredients: 5 herbs
Formula key actions: Enriches the Yin. Causes Fire to descend. Eliminates irritability. Calms the spirit.
Conditions targeted*: Nervous exhaustionAutonomic dystonia and others
Ji Zi Huang is an assistant ingredient in Huang Lian E Jiao Tang. This means that it either serves to reinforces the effect of other ingredients or it moderates their toxicity.
In Huang Lian E Jiao Tang, Ji Zi Huang enters the Heart and Kidneys, tonifies the Yin and Blood, and resolves Heat toxicity
Key TCM concepts behind Ji Zi Huang's properties
In Traditional Chinese Medicine (TCM), Ji Zi Huang belongs to the 'Tonic herbs for Yin Deficiency' category. Tonic herbs are used for patterns of Deficiency, when one lacks one of the 'Four Treasures' (Qi, Blood, Yin and Yang). Yin tonics have a heavy, moist nature. They either nourish the Kidneys and Liver or moisten the Lungs and Stomach. Extreme Yin Deficiency often translates into a 'burn-out', unfortunately more and more common among people today. It is worth mentioning that another great remedy against Yin Deficiency is a lot of rest and sleep; no herb will ever be able to replace this!
Furthermore Ji Zi Huang is Neutral in nature. This means that Ji Zi Huang typically doesn't affect the balance in your body. Balance between Yin and Yang is a key health concept in TCM. Eating too many "Hot" (Yang) ingredients can lead to an imbalance whereby one has a Yang Excess. The inverse is true as well: too many "Cold" (Yin) ingredients can lead to a Yin Excess. The Neutral nature of Ji Zi Huang means that you don't have to worry about that!
Ji Zi Huang also tastes Sweet. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Sweet ingredients like Ji Zi Huang tends to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Ji Zi Huang is thought to target the Heart and the Kidney. In addition to regulating Blood flow, in TCM the Heart is believed to be the store of the 'Mind' which basically refers to someone's vitality. The Kidneys do not only regulate the urinary system but also play a key role in the reproductive system and the growth and aging process of the body.
Use of Ji Zi Huang as food
Ji Zi Huang is also eaten as food.