Its new restaurant is set to launch in late April and will serve up its signature eggy breakfasts and lunches for takeaway.
In the morning you can expect simple but delicious poached egg pots, with serious sandwiches served for the rest of the day.
Menu highlights look set to be the signature Eggs Benedict pot with poached eggs, 24-hour pulled ham hock doused in Yolk's hollandaise sauce and the Steak Bernaise sandiwch, cooked medium rare with brown butter bearnaise, caramelised balsamic onions on a hot ciabatta.
The new spot will also be slinging coffees from a rotating selection of locally based roasters, including Workshop, Origin and Square Mile.
Yolk's new home is a unit within the Broadgate estate near Liverpool Street Station.
Founder Nick Philpot said: "Having worked in central London myself, I was always frustrated at the lack of serious takeaway food. I wished there was a more exciting option - somewhere that prioritised flavour and quality of all else. That is the philosophy that guides Yolk, and we're very excited to bring our food to the people of the City".
Yolk opens in late April at Unit 4, Finsbury Avenue Square, EC2M; yolklondon.com