Cooking with Eggs

Inside the egg:

What is it made of?

1. The Shell

the shell is the hard outer covering of egg made mostly of calcium carbonate. The color of the shell bears no indication of the quality or nutritional value of the egg. The shell protects the delicate interior of the egg.

2. Shell Membranes (Inner and Outer)

Two membranes - the outer and inner - rest just inside the shell and serve to protect the white. This protects the egg form bacteria (as the shell is porous) and also allows for the air cell to stay intact.

3. Air Cell

The air cell is a small space found at large end of the egg between the inner and outer shell membranes. As the egg gets older, evaporation causes the air cell to get larger.

4. Outer Thin Albumen (egg white)

The outer white is the part of the egg white that sits closest to the shell. It is less substantial and thinner than the inner white.

5. Inner Thick Albumen (White)

In grade AA and grade A eggs, this egg white stands higher and spreads less than thin white. In low-quality eggs or older eggs it is thin and runny.

6. Chalazae

This is the twisted strings of egg white that serve to anchor and protect the yolk.

7. Yolk

The yolk is the yellow portion of egg with most of the flavor. The yolk is the primary source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.