PARTS OF AN EGG

There are three main parts of an egg. The shell, the albumen(egg white), and the yolk are the main parts. An egg also consist of the outer and inner membrane, the air cell, the vitelline membrane, the germinal disk and the chalaze. The proteins in an egg change when you cook them, beat them, or mix them with other ingredients.

When you examine the egg from the outside you see the shell. The shell consist of a hard protective cover consisting of calcium carbonate. There are about 7,000 pores in a shell of an egg. The pores allow a transfer of gases through the shell.

Underneath the shell immediately you will run into the inner and outer membrane. The membranes protect the egg from any bacteria. It prevents any moisture from leaving the egg. When an egg is laid it is hot as the edd begins to cool, the contents of the egg contract.

Resulting in air cells forming at the large end of the egg. As the embroyo is growing, the shell membranes surround and contain the white or albumen of the egg (egg whites). The albumen contains the protein in the egg. The protein is required for proper developement of the egg.

The white cords connected to the yolk sac are called chalazae. The chalaze is made up of two twisted strands of mucin fibers. The mucein fibers are a special protein. The chalazae Is the part that hold the yolk in the center of the egg. The yolk contains all the fat in the egg. The white spot on the yolk is called the germinal disk.