An egg yolk extractor device (66) and method removes up to about 90 % of the yolk of an egg (10) in such a way that the remaining yolk and white each retain their integrity and appearance when removed from the extractor device. A freshly cracked egg is placed onto the extractor (18) with the yolk in a central area which generally confines the yolk but lets the white migrate outwardly. Vacuum is applied beneath the yolk via a small hole which breaks the yolk membrane (16) and draws out most of the yolk but tends to retain the membrane together such that the remaining yolk retains its integrity in the membrane.
