Brown eggs are more common because they are laid by hens that are older and have a higher production rate.

The egg white contains more protein than the yolk, with about 4 grams of protein per large egg white.

The egg yolk provides nutrients, protection, and energy for the embryo during its development.

Eggs are a good source of vitamin D, which is important for bone health and immune function.

The average weight of a large egg is about 60 grams, including the shell.

Poaching eggs is a gentle cooking method that helps preserve their nutrients.

A double-yolked egg is an egg that contains two yolks instead of one.

Scrambled eggs are a popular breakfast dish in the United States, often served with toast, bacon, and potatoes.

Mayonnaise is a thick, creamy sauce made primarily from eggs, oil, vinegar, and mustard.

Sunny-side up eggs are cooked with the yolk facing up, resulting in crispy edges and a runny yolk.

The air cell is a small pocket of air found at the end of an egg, which helps to cushion the yolk and prevent it from sticking to the shell.

An omelet is made by beating eggs with milk or cream and then cooking them in a pan until they are set.

A fertilized egg is called a zygote, which is the first stage of embryonic development.

Eggs Benedict is a classic breakfast dish that consists of poached eggs served on English muffins with hollandaise sauce.

The chalazae are thick strands of egg white that help to hold the yolk in place and prevent it from moving around inside the egg.