What is the egg?
Eggs, a food consumption diary almost all Spanish households, have a specific regulation that is important for all consumers to know. In Regulation of the European Commission 2295/2003 it affects the quality requirements different types of eggs, marking and labeling, well as a greater controls by traceability or traceability of eggs along the entire chain of production and marketing ("Control from the farm to the table").
The egg has a structure designed by nature in order to protect and maintain the future embryo until hatching and lead to a chick. So your content is of high nutritional value.
The egg is divided into three parts:
Shell: Formed mainly of calcium carbonate. Protects and insulates the egg contents. Have thousands of pores that allow gas exchange. Attached to the shell membranes are testate, forming the air chamber at the pole blunt egg.
Clara album: consists of two parts, albumen fluid dense albumen. Composed primarily of protein and water. Its texture and firmness is indicative of the freshness of the egg.
Yema No Vitello: central and Egg Orange, its color varies according to the feed of the hen. It is the most nutritionally valuable, as it concentrates most of vitamins, lipids and minerals. It is surrounded by the vitelline membrane.
Whole egg 100 % (weight) Shell 10.5 % Bud 31.5 % Clara 58.5 %
Animation taken to divulge purpose of the journal EROSKI CONSUMER