Parts of an Egg

Chalaza

Structure G on diagram

Shell membranes

2 layers of lining that surrounds the albumen

Air cell

Air-filled pocket between the two shell membranes at the large-end of the egg

Calcium carbonate

CaCO3; substance that helps harden an egg shell

Thick albumen (White)

Excellent source of riboflavin and protein; stands higher and spreads less than the thin albumen in high quality egg; closest to the yolk

Germinal disc

Fertilization site; place where embryonic development begins in a fertile egg

Vitelline membrane

Membrane surrounding the egg yolk and attached to the chalazae

Shell

Outer covering of egg; keeps water in and bacteria out

Thin albumen (White)

Spreads around thick albumen of high quality egg; closest to the shell

Air Cell

Structure A on diagram

Albumen

Structure B on diagram

Vitelline membrane

Structure C on diagram

Yolk

Structure D on diagram

Germinal disc

Structure E on diagram

Shell Membrane

Structure F on diagram

Shell

Structure H on diagram

Yolk

The major source of vitamins, minerals, and fats Also contains about 1/2 the protein

Chalazae

The twisted cords attached to the albumin that fastens the yolk to the egg shell