Ingredient Animal — part (动物部分 dòng wù bù fèn)

Ji Zi Huang

Egg yolk · 鸡子黄

Gallus gallus domesticus Brisson · Vitellus Ovi Galli

Also known as: Ji Luan Huang (鸡卵黄)

Images shown are for educational purposes only

Egg yolk is a gentle, nourishing substance used in Chinese medicine to replenish the body's vital fluids and Blood. It is especially valued for calming restlessness and insomnia caused by deep depletion, and for settling tremors or spasms that arise when the body's Yin is severely exhausted. It appears in several classical formulas from the Shang Han Lun and Wen Bing Tiao Bian.

TCM Properties

Temperature

Neutral

Taste

Sweet (甘 gān)

Channels entered

Heart, Kidneys, Spleen

Parts used

Animal — part (动物部分 dòng wù bù fèn)

Educational content Consult qualified TCM practitioners for diagnosis and treatment

What This Ingredient Does

Every ingredient has a specific set of actions — here's what Ji Zi Huang does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Ji Zi Huang is primarily used to support these areas of health:

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Ji Zi Huang performs to restore balance in the body:

How these actions work

'Nourishes Yin and moistens dryness' means egg yolk replenishes the body's vital fluids (Yin) when they have become depleted, typically from prolonged illness, overwork, or febrile disease. Because it is a 'blood-and-flesh' substance (血肉有情之品), it has a rich, nourishing quality that penetrates deeply to restore depleted Yin fluids. This makes it especially useful when someone shows signs of dryness such as a dry mouth, dry throat, or a red tongue with little coating after a long fever.

'Nourishes Blood and extinguishes Wind' refers to egg yolk's ability to enrich the Blood and calm internal Wind. In TCM, when Blood and Yin become severely depleted, the Liver loses its nourishment and internal Wind can stir, causing tremors, spasms, or twitching of the limbs. Egg yolk addresses the root cause by deeply replenishing the Blood and Yin that anchor and calm the Liver, thereby settling Wind from within. This is why it features prominently in classical formulas for convulsions and tremors caused by Yin depletion.

'Supplements the middle and harmonizes the Stomach' means egg yolk supports the digestive center (Spleen and Stomach), helping to settle nausea, vomiting, or diarrhea. Classical commentators noted that egg yolk can stabilize the middle burner and stop both vomiting and loose stools, particularly when these arise from weakness and deficiency rather than from an active infection.

'Clears deficiency Heat' means egg yolk can gently reduce the low-grade heat that arises when Yin is insufficient. This is not the same as clearing strong active infection. Instead, it addresses the warm sensation, flushing, or restlessness that appears when the body's cooling fluids are exhausted, as seen after prolonged febrile illness.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Ji Zi Huang is used to help correct these specific patterns.

Why Ji Zi Huang addresses this pattern

Jī Zǐ Huáng directly nourishes the depleted Yin that underlies this pattern. Its sweet flavor and neutral temperature allow it to gently replenish Yin fluids without producing side effects of cold or heat. As a 'blood-and-flesh' substance (血肉有情之品), it enters the Heart and Kidney channels to restore the communication between these two organs. When Kidney Yin is depleted, it can no longer cool and anchor Heart Fire, leading to restlessness and insomnia. Egg yolk enriches Kidney Yin from below while calming Heart spirit from above, helping to re-establish the Heart-Kidney axis.

A practitioner would look for one or more of these signs

Insomnia

Restless insomnia with inability to lie still

Irritability

Heart vexation and mental agitation

Dry Mouth

Dry mouth and throat

Commonly Used For

These are conditions where Ji Zi Huang is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

TCM Interpretation

In TCM, sleep depends on the smooth descent of Yang into Yin at night. When Kidney Yin is depleted, it cannot cool and anchor Heart Fire. The unchecked Fire disturbs the spirit (Shen), causing restless agitation and inability to sleep. This type of insomnia is typically accompanied by a feeling of heat in the chest, dry mouth and throat, a red tongue tip, and a thin rapid pulse. It is common in people who have been under prolonged stress, overwork, or after a serious illness that consumed body fluids.

Why Ji Zi Huang Helps

Jī Zǐ Huáng is a 'blood-and-flesh' substance that deeply nourishes Yin and Blood. It enters the Heart channel to calm the spirit and the Kidney channel to replenish Yin essence, directly addressing the broken Heart-Kidney axis that causes this type of insomnia. In Huang Lian E Jiao Tang, egg yolk works alongside Huang Lian (which clears Heart Fire) and E Jiao (which nourishes Yin), creating a balanced approach that both clears the excess Fire above and replenishes the deficient Water below. Classical commentators emphasized that egg yolk is essential in this formula, not optional, because it bridges Heart and Kidney.

Also commonly used for

Tremors

From Yin-deficient internal Wind, as in late-stage febrile disease

Infant Diarrhea

Chronic or protracted digestive disorders in infants

Epigastric Fullness And Pain Relieved By Vomiting

Due to Stomach deficiency and counterflow

Dysentery

With Blood in stool from Yin deficiency and Heat

Anxiety

With heart vexation from Yin Deficiency with Empty Fire

Ingredient Properties

Every ingredient has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Neutral

Taste

Sweet (甘 gān)

Channels Entered

Heart Kidneys Spleen

Parts Used

Animal — part (动物部分 dòng wù bù fèn)

Dosage & Preparation

These are general dosage guidelines for Ji Zi Huang — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

1–3 egg yolks per dose

Maximum dosage

No strict toxic upper limit. Medicinal use typically does not exceed 3 yolks per dose. For egg yolk oil, 5–10ml per day in divided doses.

Dosage notes

For internal use in decoctions or formulas: 1–2 yolks is standard. In the classical Huang Lian E Jiao Tang, 2 yolks are stirred into the strained, slightly cooled decoction (not boiled together). Raw egg yolk is preferred for nourishing Yin and anchoring the spirit, while cooked egg yolk is better for astringing the intestines in chronic diarrhea. For egg yolk oil (蛋黄油) used externally on burns and skin lesions, apply as needed. For internal use of egg yolk oil treating infant digestive disorders, 5–10ml daily divided into 2 doses for 4–5 days.

Preparation

In classical formulas such as Huang Lian E Jiao Tang, the egg yolk must NOT be boiled with the other herbs. The standard method is: first cook the other ingredients and strain the decoction; dissolve any gelatin (E Jiao) in the hot liquid; allow the decoction to cool slightly; then stir in the raw egg yolk until fully blended. This preserves the yolk's Yin-nourishing properties. For egg yolk oil (蛋黄油), hard-boil the eggs, remove the shells and whites, then slowly heat the cooked yolks in a dry pan over low heat until the oil separates out. Filter and store the oil in a sterile container.

Processing Methods

In TCM, the same ingredient can be prepared in different ways to change its effects — here's how processing alters what Ji Zi Huang does

Processing method

Hard-boil the egg, remove the shell and white, then slowly heat the yolk in a copper or iron pan. First use low heat until moisture evaporates, then increase heat until a dark oil is rendered out. Filter and store in a sterilized container.

How it changes properties

The rendered egg yolk oil concentrates the lipid-soluble components (lecithin, fatty acids) and shifts the primary use from internal Yin-nourishing to external wound-healing application. The oil is rich, moistening, and promotes tissue regeneration for damaged skin. The temperature remains neutral.

When to use this form

Used topically for burns, scalds, eczema, skin ulcers, varicose ulcer wounds, and chronic sores. Also taken internally for infant digestive disorders (chronic diarrhea) at 5-10 mL per day.

Common Ingredient Pairs

These ingredients are traditionally combined with Ji Zi Huang for enhanced therapeutic effect

Huang Lian
Huang Lian Huang Lian 12g : Ji Zi Huang 2 pieces

This classic pairing from Huang Lian E Jiao Tang combines Huang Lian's ability to clear Heart Fire with Jī Zǐ Huáng's Yin-nourishing and spirit-calming properties. Huang Lian drains the excess Fire disturbing the spirit, while egg yolk replenishes the depleted Yin that allowed the Fire to flare. Together they restore the Heart-Kidney axis by simultaneously reducing Fire above and nourishing Water below.

When to use: Insomnia with restless agitation, heart vexation, dry mouth, red tongue tip, and a thin rapid pulse, indicating Yin Deficiency with Empty Fire and Heart-Kidney disharmony.

E Jiao
E Jiao E Jiao 9g : Ji Zi Huang 2 pieces

Both are 'blood-and-flesh' substances (血肉有情之品) with powerful Yin-nourishing capacity. E Jiao excels at supplementing Blood and enriching Yin, while Jī Zǐ Huáng communicates between Heart and Kidney and calms internal Wind. Together they provide a deeply nourishing, substantial form of Yin replenishment that plant-based herbs alone cannot achieve, making this pair the cornerstone for treating severe Yin depletion with internal Wind.

When to use: Severe Yin depletion with internal Wind, as in late-stage warm disease with tremors, spasms, and near-collapse. Also for Yin-deficient insomnia.

Bai He
Bai He Bai He 7 pieces : Ji Zi Huang 1 piece

Bai He (lily bulb) clears Heart and Lung Heat and calms the spirit, while Jī Zǐ Huáng nourishes Yin and settles the Stomach. Together they address the vexation, emotional instability, and digestive upset seen in 'Bai He disease' (百合病), a condition of mental-emotional disruption with Yin depletion. Bai He works on the Qi level (clearing and cooling) while egg yolk works on the substance level (nourishing Yin and Blood).

When to use: After inappropriate vomiting treatment has damaged Stomach Yin and left the patient with vexation, restlessness, and inability to eat properly, as in Bai He Ji Zi Tang from the Jin Gui Yao Lue.

Key Formulas

These well-known formulas feature Ji Zi Huang in a prominent role

Da Ding Feng Zhu 大定风珠 King

In this formula from the Wen Bing Tiao Bian, Jī Zǐ Huáng serves as co-King alongside E Jiao. It showcases egg yolk's supreme Yin-nourishing and Wind-extinguishing capacity. The formula treats the most critical stage of Yin depletion with internal Wind (tremors, spasms, near-collapse), and the formula is literally named after the egg yolk's pearl-like shape (定风珠, 'Wind-Stabilizing Pearl').

Huang Lian E Jiao Tang 黄连阿胶汤 Assistant

This formula from the Shang Han Lun is the most iconic use of Jī Zǐ Huáng. It treats Shao Yin Heat-transformation insomnia with heart vexation. Egg yolk serves as an essential ingredient that nourishes Heart Yin and connects Heart and Kidney, working alongside Huang Lian (which clears Fire) and E Jiao (which nourishes Blood). Classical commentators stressed that omitting the egg yolk significantly diminishes the formula's effectiveness.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

E Jiao
Ji Zi Huang vs E Jiao

Both are animal-derived 'blood-and-flesh' Yin tonics. E Jiao (donkey-hide gelatin) is stronger at nourishing Blood and stopping bleeding, making it the preferred choice for hemorrhage and severe Blood Deficiency. Jī Zǐ Huáng is gentler and has a unique ability to communicate between Heart and Kidney, calming the spirit and settling internal Wind. When both appear together (as in Huang Lian E Jiao Tang and Da Ding Feng Zhu), they complement each other for maximum Yin-nourishing effect.

Zi He Che
Ji Zi Huang vs Zi He Che

Both are animal-origin substances that nourish Yin and Blood. Zi He Che (human placenta) is warm in nature and strongly tonifies both Kidney Yin and Yang along with Qi and essence, making it suited for severe Kidney Deficiency with cold signs. Jī Zǐ Huáng is neutral and gentler, focused on moistening dryness, calming the spirit, and extinguishing Wind without warming. Egg yolk is appropriate when warmth is not desired, particularly in Yin Deficiency with Empty Fire.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Ji Zi Huang

As a common food product, egg yolk is rarely subject to adulteration in the usual herbal medicine sense. However, the quality distinction between yolks from free-range chickens (土鸡蛋) and those from commercially battery-farmed chickens (洋鸡蛋) is significant in TCM practice. Free-range eggs are preferred for their richer nutritional profile and deeper colour. Some vendors may misrepresent commercial eggs as free-range. Genuine free-range eggs typically have a firmer, more vividly coloured yolk, a stronger-tasting flavour, and a thicker shell. Duck egg yolk (鸭子黄) is sometimes available but has different properties and should not be substituted without intent.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any ingredient.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Ji Zi Huang

Non-toxic

Egg yolk is a common food product and is classified as non-toxic. There are no known toxic components. The main safety concern is its relatively high cholesterol content (approximately 1.3%), which has historically led to caution for people with cardiovascular disease, though modern research suggests dietary cholesterol from eggs has less impact on blood cholesterol than previously thought. Raw egg yolk, as used in some classical formulas, carries a small risk of Salmonella contamination; using pasteurized eggs or eggs from trusted sources can mitigate this risk.

Contraindications

Situations where Ji Zi Huang should not be used or requires extra caution

Caution

People with coronary heart disease, hypertension, or atherosclerosis should use with caution due to the high cholesterol content (approximately 1.3%) in egg yolk.

Caution

Those with phlegm-Dampness, food stagnation, or undigested food accumulation should use with caution, as excessive consumption can cause digestive stagnation. As noted in classical sources: 'Eating too much causes stagnation.'

Avoid

Individuals with known egg allergy should avoid this medicinal entirely.

Caution

Those with hyperlipidemia (elevated blood lipids) should use with caution and in limited amounts.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Generally considered safe during pregnancy at food-level doses. Classically, egg yolk was even used to treat vaginal bleeding during pregnancy (胎漏下血), indicating its safety in this context. However, consuming raw egg yolk (as called for in some classical formulas) poses a small risk of Salmonella infection, which can be dangerous during pregnancy. Pregnant women using egg yolk medicinally should ensure eggs are pasteurized or from a clean source if raw use is intended.

Breastfeeding

Egg yolk is a common nutritious food and is generally considered safe during breastfeeding. It is rich in lecithin, essential fatty acids, and fat-soluble vitamins that can benefit both mother and infant through breast milk. No specific contraindications for breastfeeding have been documented. The main concern is egg allergy in the infant: if the nursing baby shows signs of allergic reaction (skin rash, digestive upset), the mother should discontinue egg consumption and consult a healthcare provider.

Children

Egg yolk has a long history of pediatric use in TCM. Classical sources describe mixing egg yolk with breast milk for childhood convulsions (小儿惊痼). Egg yolk oil (蛋黄油) taken internally has been used to treat infant digestive disorders with good reported results. For very young infants (under 6 months), use only under practitioner guidance. For children over 6 months, half to one yolk is a typical medicinal dose. Be alert for egg allergy, which is common in young children. Introduce cautiously and watch for allergic reactions.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Ji Zi Huang

No significant drug interactions have been documented for egg yolk at standard medicinal doses. As a common food, it is generally well tolerated alongside medications.

Theoretical considerations: The high cholesterol content means that individuals taking lipid-lowering medications (statins) should be aware of their total dietary cholesterol intake when using egg yolk medicinally, though modern evidence suggests this interaction is clinically minor. Egg yolk's lecithin content may theoretically influence the absorption of some fat-soluble medications due to its emulsifying properties, but this has not been documented as clinically significant.

People taking warfarin or other anticoagulants should note that egg yolk contains vitamin K2, which could theoretically influence clotting factor synthesis, though the amounts in 1–3 yolks are unlikely to be clinically meaningful.

Dietary Advice

Foods and dietary considerations when taking Ji Zi Huang

When using egg yolk medicinally for Yin-nourishing purposes, avoid excessively spicy, hot, and drying foods (chili, strong alcohol, fried foods) that could counteract its moistening effect. For digestive conditions, pair with easily digested bland foods like congee. Those with Phlegm-Dampness or food stagnation should keep other dietary fats moderate when using egg yolk, as excessive consumption may worsen stagnation.

Botanical Description

Physical characteristics and morphology of the Ji Zi Huang source animal

Ji Zi Huang is not a botanical product but an animal-derived medicinal substance. It is the yolk (蛋黄) of the egg of Gallus gallus domesticus Brisson, the domestic chicken, belonging to the family Phasianidae (雉科). The domestic chicken is a familiar farmyard bird raised worldwide. Chickens are omnivorous, feeding primarily on seeds, grains, fruits, and insects. Through centuries of selective breeding, domestic chickens now exist in countless breeds varying widely in size, plumage colour, and egg production.

A typical hen's egg weighs 50–70g, with the yolk comprising about 30–32% of the total egg volume. The yolk is a spherical, deep yellow-to-orange mass suspended within the albumin (egg white) by the chalazae. Its colour is influenced by the hen's diet, particularly by carotenoid pigments such as lutein, zeaxanthin, and beta-carotene obtained from feed.

Sourcing & Harvesting

Where Ji Zi Huang is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Eggs are available year-round from domestic chickens. No specific seasonal harvest applies.

Primary growing regions

Egg yolk is an animal product derived from the domestic chicken (Gallus gallus domesticus), which is raised worldwide. There is no specific 'terroir' region (道地药材) as with plant-based herbs. However, traditional Chinese medical practice values eggs from free-range chickens (土鸡蛋) raised on natural diets in rural areas, as these are considered to produce higher-quality yolks with deeper colour and richer nutritional content. China's major poultry-producing regions include Shandong, Henan, Hebei, Sichuan, and Anhui provinces.

Quality indicators

Good quality egg yolk should come from healthy free-range chickens (土鸡, 'earth chickens') rather than battery-farmed birds. High-quality yolk is deep golden-orange in colour (indicating rich carotenoid content), has a thick and viscous consistency when raw, and does not easily break or flatten when the egg is cracked. The yolk should have a rich, full flavour without any off-smells. Pale, watery, or easily ruptured yolks from commercially farmed chickens are considered inferior. When rendered into egg yolk oil (蛋黄油), the product should be clear, amber-coloured, and fragrant.

Classical Texts

Key passages from the classical Chinese medical texts that describe Ji Zi Huang and its therapeutic uses

《本草纲目》(Ben Cao Gang Mu) — Li Shizhen

Original: 鸡子黄,气味俱浓,阴中之阴,故能补形。昔人谓其与阿胶同功,正此意也。其治呕逆诸疮,则取其除热引虫而已。

Translation: Egg yolk is thick in both Qi and flavour, the Yin within Yin, and therefore able to supplement the physical body. The ancients said it has the same effect as E Jiao (donkey-hide gelatin), and this is exactly what they meant. Its ability to treat vomiting and various sores comes from its function of clearing Heat and expelling parasites.

《长沙药解》(Chang Sha Yao Jie) — Huang Yuanyu

Original: 鸡子黄,补脾精而益胃液,止泄利而断呕吐……温润淳浓,滋脾胃之精液,泽中脘之枯槁,降浊阴而止呕吐,升清阳而断泄利,补中之良药也。

Translation: Egg yolk supplements Spleen essence and benefits Stomach fluids, stops diarrhea and halts vomiting. Warm, moist, rich, and thick, it nourishes the essential fluids of the Spleen and Stomach, moistens the withered middle region, descends turbid Yin to stop vomiting, and raises clear Yang to halt diarrhea. It is a fine medicine for supplementing the middle.

《伤寒论》(Shang Han Lun), Article 303 — Zhang Zhongjing

Original: 少阴病,得之二三日以上,心中烦,不得卧,黄连阿胶汤主之。

Translation: In Shaoyin disease, after two or three days or more, with vexation in the heart and inability to sleep, Huang Lian E Jiao Tang (Coptis and Donkey-Hide Gelatin Decoction) governs.

Note: Egg yolk (2 pieces) is a key ingredient in this formula, stirred into the strained decoction after it has cooled slightly.

《本草纲目》on egg white vs. yolk

Original: 卵白,其气清,其性微寒;卵黄,其气浑,其性温……形不足者,补之以味,故卵黄能补血,治下痢、胎产诸疾。

Translation: The egg white has clear Qi and a slightly cold nature; the egg yolk has turbid Qi and a warm nature. When physical form is deficient, supplement it with flavour; therefore the yolk can nourish Blood and treat dysentery and disorders of pregnancy and childbirth.

Historical Context

The history and evolution of Ji Zi Huang's use in Chinese medicine over the centuries

Ji Zi Huang was first recorded as a medicinal substance in the Ming Yi Bie Lu (《名医别录》), a text attributed to the Later Han to Six Dynasties period. It subsequently appeared in some of the most important classical formulas in Chinese medical history. Zhang Zhongjing used it in the Shang Han Lun (c. 200 CE) as part of Huang Lian E Jiao Tang for insomnia due to Yin deficiency with Heart Fire, and in the Jin Gui Yao Lue in Bai He Ji Zi Huang Tang (for Baihe disease with vomiting) and Pai Nong San (a formula for expelling pus).

Li Shizhen, in the Ben Cao Gang Mu (1578), famously compared egg yolk's nourishing power to that of E Jiao (donkey-hide gelatin), stating they share the same function of supplementing Yin substance and enriching the physical body. The Qing dynasty physician Wu Jutong included egg yolk in his Xiao Ding Feng Zhu (Small Wind-Stabilizing Pearl) in the Wen Bing Tiao Bian, where it is used raw to anchor Yin and extinguish internal Wind in late-stage warm disease. Wu Jutong praised it as a "blood-and-flesh sentient substance" (血肉有情之品) that stabilizes the middle burner. Zhang Xichun, the early 20th-century integrative physician, noted that raw egg yolk excels at nourishing Kidney and moistening Lung, while cooked egg yolk is better for astringing the Large Intestine to treat chronic diarrhea.

Modern Research

3 published studies investigating the pharmacological effects or clinical outcomes of Ji Zi Huang

1

Association between Egg Consumption and Cholesterol Concentration: A Systematic Review and Meta-Analysis of Randomized Controlled Trials (2020)

Khalighi Sigaroodi F, et al. Nutrients. 2020;12(7):1995.

This systematic review and meta-analysis of 17 randomized controlled trials in healthy subjects examined the effect of egg consumption on blood cholesterol levels. It provided evidence relevant to understanding egg yolk's impact on lipid metabolism, a topic central to its TCM use caution in cardiovascular patients.

PubMed
2

Impact of Dietary Cholesterol from Eggs and Saturated Fat on LDL Cholesterol Levels: A Randomized Cross-Over Study (2025)

Carter S, Hill AM, Yandell C, Wood L, Coates AM, Buckley JD. Am J Clin Nutr. 2025;122(1):83-91.

This randomized controlled cross-over trial in 61 adults found that consuming 2 eggs daily as part of a low-saturated fat diet actually lowered LDL cholesterol compared to a high-saturated fat control diet, suggesting that saturated fat rather than dietary cholesterol from eggs is the primary driver of elevated LDL.

3

Whole Egg Consumption Improves Lipoprotein Profiles and Insulin Sensitivity in Individuals with Metabolic Syndrome: A Randomized Controlled Trial (2013)

Blesso CN, Andersen CJ, Barona J, Volek JS, Fernandez ML. Metabolism. 2013;62(3):400-10.

In this 12-week randomized trial, participants with metabolic syndrome who consumed 3 whole eggs per day showed greater improvements in HDL cholesterol, large HDL particles, and insulin resistance compared to those consuming yolk-free egg substitute, suggesting whole egg (including yolk) may have beneficial metabolic effects.

PubMed

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.