Egg (food) - Chicken egg | Bird egg - Egg Anatomy

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.

Chicken egg
whole, hard-boiled
Nutritional value per 100 g (3.5 oz)
Energy  - 647 kJ (155 kcal)
Carbohydrates - 1.12 g
Fat - 10.6 g
Protein - 12.6 g
- Tryptophan 0.153 g
- Threonine 0.604 g
- Isoleucine 0.686 g
- Leucine 1.075 g
- Lysine 0.904 g
- Methionine 0.392 g

- Cystine 0.292 g
- Phenylalanine 0.668 g
- Tyrosine 0.513 g
- Valine 0.767 g
- Arginine 0.755 g
- Histidine 0.298 g
- Alanine 0.700 g
- Aspartic acid 1.264 g
- Glutamic acid 1.644 g
- Glycine 0.423 g
- Proline 0.501 g
- Serine 0.936 g
Water - 75 g
Vitamin A equiv.-  140 μg (18%)
Thiamine (vit. B1) - 0.066 mg (6%)
Riboflavin (vit. B2) - 0.5 mg (42%)
Pantothenic acid (B5) -  1.4 mg (28%)
Folate (vit. B9) -  44 μg (11%)
Vitamin B12 - 1.11 μg (46%)
Choline - 225 mg (46%)
Vitamin D - 87 IU (15%)
Vitamin E - 1.03 mg (7%)

Beatened Egg

Calcium - 50 mg (5%)
Iron - 1.2 mg (9%)
Magnesium - 10 mg (3%)
Phosphorus - 172 mg (25%)
Potassium - 126 mg (3%)
Zinc - 1.0 mg (11%)
Cholesterol - 424 mg

For edible portion only.
Refuse: 12% (shell). One large egg is 50 grams. Percentages are relative to
US recommendations for adults.

Beatened Egg

Schematic of a chicken egg:

1. Eggshell

2. Outer membrane

3. Inner membrane

4. Chalaza

5. Exterior albumen

6. Middle albumen

7. Vitelline membrane

8. Nucleus of pander

9. Germinal disc (nucleus)

10. Yellow yolk

11. White yolk

12. Internal albumen

13. Chalaza

14. Air cell

15. Cuticula