Egg cookery

• %- shell and shell membrane

(a)  

• %- thick, inner, and thin albumen and chalazae

(a)  

• %- yolk

(a)  

• composed of roughly _white and yolk, the latter of which is in bioavailable lutein and zeaxanthin carotenoids found only in the yolk and contains lipids, vitamins, minerals, and caretenoid pigments

(a)  

• % of egg weight depending of size 

(a)  

Average thickness of

(a)  

• Composed of approximately % calcium carbonate(in the form of calcite crystals) with trace amounts of magnesium carbonate, calcium, phosphate, and other organic matter, including protein. 

(a)  

• Semi-permeable membrane where air can pass through, thus making eggs porous

(a)  

• the of egg shells affects the functionality and quality of the eggs as it ages

(a)  

Should not be washed. Helps preserves freshness and and prevent microbial contamination by blocking the pores

(a)