We report on the use of thiophilic interaction chromatography for the purification of IgY from egg yolk. This procedure permits the purification to homogeneity of IgY in a single chromatographic step after ammonium sulfate fractication. This study also compares the use of an improved T-gel which has a higher capacity for immunoglobulin than the original T-gel, having a capacity in excess of 25 mg IgY/ml resin. The recovery from this procedure is close to 100%, providing a simple and efficient means for purifying IgY from egg yolk. We also determined that the amount of specific antibody present in egg yolk from an immunised chicken is around 1% of total IgY.