With that being said i do believe it is important to understand the anatomy of the egg itself. As it cools the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell see 14 below.
File Anatomy Of An Egg Unlabeled Svg Wikipedia
Inner shell membrane these two membranes outer and inner are just inside.
Egg anatomy. A pastured hen s egg yolk contains vitamins a d e and k loads of good cholesterol lecithin a natural emulsifier that helps break up fats and ease digestion and lots of healthy fats. Egg white gels at different temperatures. The eggs have a thin tough protective shell the chorion.
Each part of the egg serves a different purpose. The yolk is also a source of lecithin an effective emulsifier. Eggs are considered a complete protein because they contain all eight essential amino acids.
When an egg is first laid it is warm. Egg yolk becomes a gel or solidifies between 65 and 70 c 149 and 158 f. This helps to keep out dust and bacteria.
Egg anatomy butterfly eggs come in many shapes and colors. Every egg has a clear cuticle or bloom that coats the egg immediately as it leaves the chickens body. The outer membrane sticks to the egg shell while the inner membrane sticks to the albumen.
These include iron vitamin a vitamin d phosphorus calcium thiamine and riboflavin. The actual egg has 8 different parts. The colors include white green and yellow.
The shapes include spherical oval and pod shaped. The yolk contains less water and more protein than the white some fat and most of the vitamins and minerals of the egg. Eggshell the outer eggshell is made almost entirely of calcium carbonate caco3.
Chalaza are twisted in opposite directions and serve to keep the yolk centered. The chicken egg is the perfect protein. 60 to 73 c 140 to 163 f.
Shell yolk vitelline membrane air cell chalazae albumen inner membrane and outer membrane. Immediately inside the egg are two membranes called the inner and outer membranes. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white and the temperature determines the gelling time.
Most of the calories and nutrition are in the yolk but the white of an egg contains 60 of the protein which is about 10 of the usrda as well as niacin riboflavin magnesium and potassium.
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