Structural lipid compounds of hen and quail egg yolks were extracted by solvent extraction procedure according to Folch method. The amount of triglycerides, lecithin and cholesterol which were extracted was to be 18.35, 10.73, 4.66 g/100g yolk for wet hen yolk and 19.93, 7.51, 4.38 g/100g yolk for wet quail yolk. Triglycerides extracted from the yolk look like a solid mass, with substantially white color, non-malleable consistency, that are estimates as 18.35 g/100 g wet hen yolk and 19.93 g/100 g wet quail yolk. Hen egg yolk lecithin has emulsifying qualities more evident than in quail egg yolk lecithin. Lecithin extracted from hen egg yolk formed the milk creaminess structures with high stability, where agglomerations are well fixed and distributed uniformly.