The components of an egg Cuticle (bloom) - protects the egg contents by sealing off the gaseous exchange pores which run through the shell.
Eggshell - protects the egg contents and regulates air exchange through gaseous exchange pores.
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Shell membranes - provide protection against dangerous bacteria and form a base layer for shell formation.
Inner thin albumen (white) - between the yolk and the thick albumen.
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Outer thin albumen (white) - the layer between the thick albumen and the eggshell membranes.
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Thick albumen (white) - a nutritional and water source for the chick, has antibacterial properties and acts as a shock absorber.
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Yellow yolk - provides remainder of the nutrition for the chick.
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Chalazae - twisted structures derived from the albumen which hold the yolk in the centre of the egg.
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Air chamber - the space between the inner and outer shell membranes. Samenstelling Samenstelling in onderdelen in onderdelen
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60-62% 60-62% albumen albumen
10% shell 10% shell
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28-30% egg yolk 28-30% egg yolk
Germinal disc - this is where the chick develops after fertilization. White yolk - the initial food source for the developing chick, is quite different in composition to the yellow yolk. Yolk or vitelline membrane forms a barrier between the yolk mass and the albumen.
Inner shell membrane Outer shell membrane
Samenstelling Samenstelling in voedingsstoffen in voedingsstoffen
12% protein 12% protein 11% fat 11% fat 11% minerals 11% minerals 65% 65% water water
Egg composition
Chemical composition
An average egg weighs around 60 grams and consists of about 60% albumen, 30% yolk, and 10%â€Å»shell. White eggs generally contain more yolk.
The main chemical components of an egg are water, proteins, fat and minerals. Brown eggs have slightly higher water content, and thus lower dry matter content than white ones. This difference is determined genetically.
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