EGGS 

India is one of the largest egg  producer in the world.Although egg of all bird may be eaten, the egg of chicken is used more often then any other. The natural function of an egg is to provied for the development of the chick .

STRUCTURE

SHELL = It forms the protective of the covering contents of the eggs along with the two membranes. shell is made up of protein polysaccharide complex and calcium carbonate. An egg  shell is brittle and easily breaks. Some shells are glossy other dull. Some may be smooth and other may be rough. 

Egg white = The white of the egg consists of three layer, two area of thin white incompassing one area of thick white. Some hens secrete a higher ratio of thick to thin white then do other. 

Egg yolk =  The yolk of the egg enclosed in a sac called the vitelline  membrane. Immediately adjacent to the vitelline membrane, the thin membrane that surround the egg yolk, is chalaziferous or inner layer of firm white. This chalaziferous layer gives strength to the vitelline membrane and extend into the chalazea. 

 COMPOSITION AND NUTRITIVE VALUE OF AN EGGS

An egg weighs 45 - 50 g.

percentage distribution of components of egg

part                                        percent

shell                                         8- 11

white                                       56-61

yolk                                         27- 32

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Also read :- Gardening tips