chlo

• Shell


  The egg's outer covering, accounts for about 9 to 12% of its total weight depending on egg size
• Air cell


  The empty space between the white and shell at the large end of the egg which is barely existent in the newly laid egg
• Albumen


  Also called egg white, accounts for most of an egg's liquid weight, about 67%
• Chalaza


  Roped strands of egg white at both sides of the egg which anchor the yolk in place in the center of the thick white
• Germinal disc


  The entrance of the late bra, the channel leading to the center of the yolk
• Membranes


  • One just under the shell
  • One covering the yolk
• Yolk


  The yellow to yellow-orange portion, makes up about 33% of the liquid weight of the egg
• Exterior egg quality


  • Shell quality based on shell cleanliness, shell soundness, shell texture, shell shape
• Interior egg quality


  • Based on relative viscosity of the albumen, freedom from foreign matter in the albumen, shape and firmness of the yolk, and freedom from yolk defects
• Clarifying

  Egg whites are a great way to clarify things such as consommes
• Enriching

  Eggs are a great way to enrich the flavors of foods, giving them color along with added nutritional value
• Emulsifying

  Eggs as emulsifiers are able to bring things together, which normally wouldn't have been possible
• Binding

  Eggs also help to bind ingredients together, which is slightly different from emulsifying
• Glazing

  Shiny, golden brown finishes can be achieved with the help of eggs through glazing
• Thickening

  Eggs also have the ability to hold liquid emulsification in suspension when they are heated, due to their coagulating properties
• Aerating

  Eggs also improve the texture of food by making them ever so light and fluffy