Prepare Egg Dishes

Prepare Egg Dishes

PARTS OF EGG

Egg Shell

The outer eggshell is made almost entirely of calcium carbonate (CaCO3) and is covered with as many as 17,000 tiny pores. It is a semipermeable membrane, which allows air and moisture to pass through its pores. The shell also has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust (see below 15).

Egg Yolk

a major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol. The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin.

Chalaza

chalazae, which are twisted in opposite directions and serve to keep the yolk centered. The more prominent the chalazae, the fresher the egg. chalazae, which are twisted in opposite directions and serve to keep the yolk centered. 

Albumen

 The outer thin albumen is a narrow fluid layer next to the shell membrane. 

Multiple Choice

Which of the following parts of egg is a narrow fluid layer next to the shell membrane.

• Albumen

• Yolk

• Chalaza

• Shell

Multiple Choice

Which of the following parts of egg is rich in calcium carbonate, good for the bones.

• Yolk

• Chalaza

• Albumen

• Shell