PIP'S TIP'S - What are all those parts of an Egg?
Anatomy of the Egg
Have you ever wondered what that white stringy bit attached to the yolk is called or what albumen is? Here is everything you ever wanted to know about the anatomy of an egg and probably a little bit more!
- Shell: The egg's first line of defence against the entry of bacteria. Can be white or brown (or many other colours), depending on the breed of hen; the nutritional value of the egg is the same. Approximately 10,000 tiny pores allow moisture and gases in and out.
- Air Cell:Formed at the wide end of the egg as it cools after being laid. The fresher the egg, the smaller the air cell.
- Albumen (al-BYOO-min): Albumen is the egg white and represents 2/3 of an egg’s weight. There are two layers: thick and thin albumen. Mostly made of water, high-quality protein and minerals.
- Yolk Membrane (vitelline membrane):Surrounds and holds the yolk. The fresher the egg, the stronger the membrane.
- Yolk:The egg's major source of vitamins and minerals and represents 1/3 of an egg’s weight. Colour ranges from light yellow to deep orange, depending on the hen's feed. The colour of the yolk does not affect the egg nutritional value.
- Chalazae (kuh-LEY-zee): A pair of spiral bands that anchor the yolk in the centre of the thick albumen. The fresher the egg, the more prominent the chalazae.
- Germinal Disk: Appears as a slight depression on the surface of the yolk. The entry for the fertilization of the egg.
- Shell Membrane:The egg's second line of defence against bacteria. There are two membranes on the inside of the shell: one sticks to the shell and the other surrounds the albumen.