Culinary parts of an egg

germinal disc

helps hold yolk contents

yolk membrane(vitelline)

hold egg yolk contents

thick albumen

major source of egg riboflavin and protein, stands higher and spreads less in higher grade eggs, thins and becomes indistinguishable from thin white in lower grade eggs

thin albumen

nearest to the shell, spreads around the thick white of high quality egg

shell

outer covering of egg composed largely of calcium carbonate, may be white or brown depending on breed of chicken, color doesn't effect egg quality cooking characteristics nutritive value or shell thickness

air cell

pocket of air formed at large end of egg, caused by contraction of the contents during cooling after laying, increases in size as egg ages

yolk

yellow portion of egg, color varies with feed of the hen, but doesn't indicate nutritive content

chalazae

twisted cord like strands of egg white, anchor yolk in center of the egg, prominent_____ indicate freshness

shell membrane

two membranes inner and outer shell membranes surrounded the albumen, provide protective barrier against bacterial penetration, air cell forms between these two membranes