Lesson 2:Components of Eggs

Egg

An organic vessel and the most common food eaten, known for its benefits.

Egg Shell

The outer covering of the egg, comprising 9-12% of its weight, serving as a line of defense.

Shell Gland

The part of the oviduct that produces the eggshell, which has an outer coating called Bloom or cuticle.

Bloom/Cuticle

An outer coating on the eggshell that reduces moisture loss and bacterial penetration.

Membranes

Thin coverings that protect the yolk from breaking, weakest at the germinal disc.

Germinal Disc

A small white spot on the yolk where the female's genetics is found, becoming more fragile as the egg ages.

Air Cell

A space between the egg white and eggshell located at the large end of the egg, formed during cooling after laying.

Chalaze

Ropey strands of egg white at both ends of the egg that anchor the yolk in the thick white.

Albumen

The part of the egg that accounts for over 67% of its liquid weight, consisting of four layers.

Yolk

Comprising about 33% of the egg's liquid weight, it serves as a food source and contains the germinal disc.

Lipoprotein

The main protein in the egg, known for its high phosphorus content, antioxidant properties, and sulfur.