The egg is a food that can be consumed directly or as an ingredient in many dishes of
cuisines from all over the world. The most used is the chicken egg, but the eggs of
are also consumed other poultry: quail, duck, goose, ostrich, etc. In current use the term "egg" without
other details indicate that of chicken. Fish roe is also consumed (caviar, lumpfish roe,
roe), turtles, molluscs (snails), insects, etc.
Morphology Magnifying glass icon mgx2.svg The same topic in detail: Egg (biology).
The egg is a female germ cell consisting essentially of shell, yolk and albumen.
These parts are flanked by a series of other structures, starting with the cuticle that covers
externally the shell and is the first protective barrier against the penetration of germs. If the
cuticle allows the passage of gases that filter through the pores of the shell, prevents the
instead loss of water important for the survival of the embryo. The “cuticle” contains various minerals
obtained from the assumption by the animal of small more or less rounded lithoid fragments or
other sediments, the latter also used to make the digestion of seeds or
more comfortable other foods to chop. Underneath the shell is a double layer of "membrana testacea",
it too has a protective function and is closely matched at all points to the shell except
at the obtuse pole where it separates and forms a space called an "inner tube". In the middle of the albumen,
predominantly made up of proteins and water, the yolk is surrounded by a vitelline membrane.
The yolk is held in a central position thanks to the presence of protein ligaments, "chalazae", which are
they protract from it towards the poles of the egg intertwining with the proteins of the albumen.
Albumen is also called "egg white" (or "egg white").
The color of the shell depends exclusively on the breed and has no influence on the characteristics
sensory or nutritional value of the egg. The color of the yolk instead depends on the pigments contained in the
feed or intentionally added to obtain a color gradation that follows the preferences of the
consumer. The Italians, for example, prefer an intense coloring of the yolk, while in others
countries, such as the Netherlands, prefer softer colors. [citation needed] Even with regard to
color of the shell the Italians prefer it coloured, unlike other countries such as the United States
where white shell eggs are preferred. (source Wikipedia)

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