Which lipid is specifically found in egg yolk?

Lecithin is the correct answer because it is a specific type of phospholipid that is notably present in egg yolk. Lecithin plays a crucial role in emulsifying fats and is commonly used in food products as an emulsifier due to its ability to help blend water and fats together. In egg yolk, lecithin contributes to the texture and stability of products like mayonnaise and sauces.

While cholesterol, triglycerides, and saturated fat are all lipids found in various foods, they do not have the same distinctive association with egg yolk as lecithin does. Cholesterol is present in many animal products but is not unique to egg yolk. Triglycerides are the main form of fat storage in the body and can be found in various food sources, including oils and fats. Saturated fats occur in different foods but again, do not specifically highlight the unique composition of egg yolk like lecithin does. Thus, the prominence of lecithin in egg yolk makes it the best answer for this question.