Lesson 2:Components of Eggs

Egg-  It is an organic vessel and is the most common food eaten and eggs have benefits.

Egg Shell- The outer covering is 9-12%, depending on the egg size.
                - Line of defense
              - Produced by the shell gland (uterus) of the oviduct and has an outer coating called
              Bloom or cuticle and it reduces moisture loses and bacterial penetration

Membranes - It is a thin covering that protects the yolk from breaking.
                  - It is weakest at the germinal disc ( small white spot on the yolk where the
                Female’s genetics is found) and tends to become more fragile as the egg ages.

Air cell- It is a space between the egg white and eggshell located at the large end  
              of the egg
            - It is formed due to the contraction of the egg contents during its cooling time after
              the egg is laid.

Chalaze- It is ropey strands of the egg white at both ends of the egg.
              - It anchors the yolk of the thick white.

Albumen- accounts for most of the egg liquid weight ( 67+)
              - It consists of four layers

Yolk- It is made up+33% of the egg's liquid weight.
        - This is where the germinal disc, a small white spot about 2mm in diameter, is foud whether or not the egg is infertile.
- It serves as a food source.
- Lipoprotein is considered the main protein in the egg and has a high amount of phosphorus antioxidant properties, as well as sulfur.