Normal Egg Teardown
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Typically offered in trying times, Eggs are laid by female animals of many different species, from birds, reptiles, and amphibians, along with a few mammals, and numerous fish. Many of these eggs are eaten by humans as food with the most consumed Eggs being from chickens, however their are other poultry eggs that are commonly consumed including duck and quail Eggs.
- The Shell of an egg is the outer most layer, and can very in color depending on the species and breed of the animal laying the egg. For example, chickens with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. This color difference typically does not signify a difference in the egg's nutritional value.
- The membrane is a clear film that lines the shell of the egg, and is immediately visible when you peal a hardboiled egg. These membranes are made of fibrous proteins such as collagen type I, and can be used as a dietary supplement.
- The White of an egg is the name of the clear fluid that is contained inside the egg. Wile colorless and transparent initially, upon cooking it turns white. The primary purpose of the White is to protect the Yolk of the egg, and to provide other nutrients for the embryo during growth.
- The center of the egg, the Yolk is the nutrient rich protean that is used to feed a developing embryo. In some species, like chickens, the color of the Yolk can tell if the animal that laid it had access to a proper diet. If a chicken had a proper diet of yellow corn, and marigold petals then the Yolk will be a healthy yellow color.
- Measured in Candlings, Air Cells are formed when the content of an egg cools down after it has been laid. Fresh eggs will have a small Air Cell and are often used for testing the quality of the egg.