The membrane: Located directly beneath the shell, it surrounds the yolk and ensures that it stays in the center of the egg. In fact, inside the egg, there are two overlapping membranes: one that adheres to the shell and the other that surrounds the egg white. When the egg is laid, the membrane separates from the shell and begins to form an air pocket in the lower part of the egg. If the membrane is resilient, you know your egg is fresh.
The egg white: also called albumen, makes up almost two-thirds of the egg’s weight. It consists mainly of water, proteins, and minerals and serves as protection for the yolk.
The yolk: It makes up one-third of the egg’s weight. The yolk is rich in minerals, vitamins, and proteins. Sometimes you find egg yolks of different colors, which is directly related to the chicken’s diet.
Chalazion: These are a pair of coiled white cords that hold the yolk in place. Black spots can sometimes be found near the chalazion, but these are not dangerous. They generally develop after a blood vessel ruptures during egg formation.
Tips:
Don’t throw away eggshells after eating them. Here are some simple tips to follow!
Eggshells are a natural fertilizer, providing plants with nutrients that help them grow. You can crush or compost the shells.
They’re a good source of calcium; you can bake them and give them to birds or your dog (for diarrhea).
Eggshells have been proven to relieve digestive pain and strengthen bone density. Consider eating organic (farm-raised) eggs rather than factory-raised ones.
