The eggshell contains pigments that determine the egg's color. The pigments are deposited during the egg's formation in the hen's oviduct.

The albumen, also known as the egg white, serves multiple functions. It provides nutrients to the embryo during development, protects the yolk from mechanical damage, and binds the yolk and eggshell together.

Egg yolks are a rich source of Vitamin D, which is essential for bone health and immune function.

Chalazae are the small, twisted strands of egg white that extend from the yolk to the eggshell. They help keep the yolk centered and prevent it from sticking to the eggshell.

Poaching is a gentle cooking method that involves simmering eggs in hot water. This method helps retain the egg's nutrients and prevents overcooking.

Ovalbumin is the most abundant protein in egg white, accounting for approximately 54% of its total protein content.

The yolk contains pigments called carotenoids, which give it its characteristic yellow color. Carotenoids are also found in many fruits and vegetables.

A large chicken egg typically weighs between 55 and 60 grams.

Lecithin, a type of phospholipid, is responsible for the emulsification properties of egg yolk. It helps stabilize emulsions, such as mayonnaise and hollandaise sauce.

The eggshell serves multiple functions. It provides nutrients to the embryo during development, protects the egg's contents from external factors, and regulates gas exchange.

Scrambled eggs are cooked by gently stirring them in a pan until they are cooked through. This method results in a soft and fluffy texture.

Clarifying is the process of separating egg white from egg yolk. It involves gently heating the egg white until it coagulates, leaving the yolk intact.

The albumen, or egg white, contains proteins that are responsible for its foaming properties. When whipped, these proteins unfold and trap air, creating a stable foam.

Eggs should be stored in the refrigerator at a temperature of 4°C (39°F) to maintain their freshness and prevent the growth of bacteria.

The albumen, or egg white, contains proteins that are responsible for its binding properties. These proteins help bind ingredients together, making eggs a useful ingredient in many culinary preparations.