|2014||20 April.||20 April.|
|2015||12 April.||5 April.|
|2016||1 May.||27 March.|
|2017||16 April.||16 April.|
|2018||8 April.||1 April.|
|2019||28 April.||21 April.|
|2020||19 April.||12 April.|
Is rigid but brittle, it protects the contents of the egg it has up to 17,000 tiny pores. About 98% of the shell consists of calcium carbonate. Magnesium and phosphorus make up the other 2%.
Enclose the yolk and white of the egg, and prevent bacteria from entering the egg. These membranes are strong and are made partly from keratin. The outer membrane sticks to the egg shell while the inner membrane sticks to the albumen.
AA small, circular, white spot on the surface of the yolk which looks like a slight depression on the surface of the yolk; it is actually the channel leading to the centre of the yolk in order to be fertilized.
Or yolk membrane is an elastic membrane which covers and protects the yolk.
Or air cell after an egg is laid, it cools and the inner shell membranes pull away from the outer shell membranes at the blunt end of the egg, causing an air cell or pocket to form. As the egg ages, the air cell becomes larger.
Is a clear jelly-like substance which makes up 58% of the weight of the egg it contains more than half the egg’s total protein and none of the fat.
Albumen Thick Layer of white immediately surrounds and acts as a cushion for the yolk. It provides the major source of riboflavin and protein, in this layer there are the chalazae.
Albumen Thin Layer is the second layer from the shell (egg white) and spreads around the thick white of the egg.
Makes up 31% of the total egg weight and consists of water, fat and protein as well as vitamins (a, d and e), and minerals. The colour of the yolk is determined by the hen’s diet.
Are two spiral bands of tissue that suspend the yolk in the centre of the albumen, the function of the chalazae is to hold the yolk in place. Prominent chalazae indicate egg freshness.