Fatty acid residues higher in weight and of different composition than those obtained by the official AOAC method, 17.011(b), are obtained when the following 2 changes are made in this method for the determination of fat in dried egg yolk: (1) the replacement of the recommended HCl (4 + 1) solution by HCl (1 + 1) solution and (2) a mild boiling of the sample-HCl mixture for 20 min instead of heating in a boiling water bath for 30 min. Each yolk fat determination was followed by a GLC fatty acid analysis.