The structural parts of the egg include the shell, the albumen, the chalazae, and the yolk. An eggshell is covered with several tiny pores. The egg shell has a thin outermost coating which is known as bloom or cuticle which helps to keep out bacteria and dust. The egg white is called as the albumen. The chalazae is opaque ropes of egg white, it holds the yolk in the center of the egg. The yolk is the yellow or deep orange part of the egg which is surrounded by the albumen. Eggs color is determined by the breed of chicken the eggs come from. It emulsifies mayonnaise, salad dressings and Hollandaise sauce and are often used to coat or glaze breads and cookies. They are used in desserts that add taste to the food items, such as, the Eggnog which is made with fresh, raw eggs blended with milk, vanilla and ice. They are available throughout the year.
Select only clean, and odor-free eggs. Avoid the eggs that are cracked.
Eggs may cause food poisoning due to the presence of a bacteria called Salmonella.(3)
Excess consumption of Eggs can cause nausea, constipation, or flatulence.(4)
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