Structure of a Chicken Egg

An egg is a biological structure produced by female animals, including birds, reptiles, amphibians, and fish, that contains the embryo and necessary nutrients for the development of a new organism. In everyday use, when people refer to "eggs," they are usually talking about chicken eggs, which are widely consumed as food around the world.

Structure of a Chicken Egg:

Shell – The hard outer covering made primarily of calcium carbonate.

Egg White (Albumen) – The clear, viscous liquid that surrounds the yolk, rich in protein.

Yolk – The yellow part in the center, containing fat, vitamins, minerals, and protein.

Membranes – Thin layers beneath the shell that protect the contents.

Chalaza – Twisted strands that keep the yolk centered.

Nutritional Value:

Protein: High-quality and complete.

Fats: Mostly in the yolk, including healthy omega-3s.

Vitamins: A, D, E, B12, and riboflavin.

Minerals: Iron, phosphorus, and selenium.

Choline: Important for brain health.

Common Uses:

Cooking: Scrambled, boiled, poached, fried, baked in cakes, pastries, etc.

Binding and leavening in recipes.

Cultural and religious symbolism: Eggs often represent life, fertility, and rebirth.

Would you like to know more about egg nutrition, types of edible eggs, or how eggs are used in cooking?