Egg’s anatomy

The egg consists of:

a) From the shell: The shell is porous and air-permeable, vapors, carbon dioxide and odors. This means that it is very sensitive to high temperatures and polluted air. It is composed of:

– inorganic substances 94.5%

– Water 1.5%

– Collagen (organic matter) 4%

-Lecithin, cholesterol and enzymes. The color of the shell can vary from white to brown depending on the color of chicken.

b) Albumen or egg white.  The egg white is forming fibers of thicker mass at the two poles of egg, the chalazae to hold the yolk in the center of the egg. It consists mainly of the following:

-Water 85-90%

-Protein (albumin) 12%

-Fat 0.25%

-Ash 0.6%

-Carbohydrates (mainly lactose) 0.7%

-Small amounts of lecithin, cholesterol, vitamins B and enzymes.

c) The yolk. The yolk is spherical in shape and surrounded by a layer of white yolk (membrane) that reaches the center, where it forms a white nucleus. The components are:

-Water 45-51%

-Protein 16-17%

-Fat 31-36%

-Ash 1.3%

Carbohydrate-0.2 to 1.1%

-Iron, phosphorus, calcium, sulfur, vitamins (A, B, B2, B12, D)

When the yolk is still fluid, the egg is digestible. When it is raw or too tight or when fried is less digestible.