The membrane: It is located just below the shell, it surrounds and allows the egg yolk to stand in the center of the egg. In fact, there are two superimposed membranes inside the egg, one that sticks to the shell and the other surrounds the white. When the egg is laid, the membrane separates from the shell and begins to create an air chamber in the lower part of the egg. If the membrane is resistant, know that your egg is fresh.
The white of the egg: otherwise called the albumen, it represents almost two thirds of the weight of the egg. Composed mainly of water, proteins and minerals, it plays the role of protector of the yolk.
The yolk: it constitutes a third of the weight of the egg. The yolk is rich in minerals, vitamins and proteins. We sometimes find yolks with different colors, this is directly linked to the diet consumed by the hen.
The chalaza: it is a pair of white cords rolled up, which is used to hold the yolk in place. Sometimes, you can find black spots near the chalaza, they do not pose any danger. They generally occur following the rupture of a blood vessel during the formation of the egg.
Tips:
After using your eggs, do not throw away the shells. Here are some simple tips to follow!
Eggshells are a natural fertilizer, they give plants nutrients that help them grow. You can crush the shells or compost them.
They are a good source of calcium, you can bake them and give them to birds or your dog (against diarrhea).
Eggshells have been proven to relieve digestive pain and strengthen bone density. Consider eating those from organic farming (farm eggs) and not industrial.
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