What is an Egg?

    Eggs are white/brown (depending on the breed of the chicken) sources of nutrition that humans eat. This type of food comes from the most common bird “chickens” and “Hens”, the egg isn’t a fully round object, quite fragile, has a very slimy substance on the inside, easy to spin around, good usage for cooking most commonly for breakfast. This object is a good use for puns, pranks, games, mostly used on Easter for children entertainment, you are able to color eggs and draw faces, they are also used in classrooms for testing to see how strong an egg is, and it brings up a question about which came first the chicken or the egg. The egg is a complex resource that has multiple structures when producing an egg and, in this essay, we will examine the basic structure of the egg, how eggs are produced, and the variations that can be used for this natural resource. 

    Once the yolk has been fertilized in an incubator over a course of time it forms into a chick. When one boils an egg, its shell can be broken apart into little bits more so with an un-boiled egg. Inside of the egg the yolk has its bright yell yolk but its not a slippery substance since it was boiled. Eating hard boiled eggs can be healthy for the human body, it produces choline which helps for cellular maintenance and growth, hard-boiled eggs can also prevent Macular degeneration which has antioxidants and anti-inflammatory properties which helps with eye health. Eggs can be used for drinks as well to build the nutrients in the body. There are different dishes you can make, to name some scrambled eggs, sunny side up eggs, deviled eggs, bacon egg and cheese sandwiches, egg salad, etc.    

   There are multiple structures to an egg. To start off the outside of the egg which is the shell it has a smooth surface round surface it composes a large percentage of calcium carbonate while there are other proteins that are within the egg shell such as magnesium carbonate and calcium phosphate. Within the shell structure there are two membranes both inner and outer shell these two are protectors from any kind of bacteria, but these two membranes can possibly be the reason the shell is quite dense and you can’t easily break it with the force from two fingers.

  The next structure is the Air cell, at the end of the egg there is a small pocket of air where it applies throughout liquid structure of the egg, the air cell is formed during the liquid contractions so throughout time the air cell/bubble increases in size when the egg ages. The air cell is located between the outer and inner membranes at the egg’s larger end. If the air cell is ripped open then the yolk in the egg will spill when you are cooking eggs.   

  The next structure is what is called the thin albumen. It is close to the shell and it spreads around the egg this structure is more considered the clearer, but fuzzy, liquid inside of the egg.

 Then there is the thick albumen. It is more of the higher source of protein within the egg. Over time it starts to become thinner and you won’t be able to tell the difference between the thin albumen part of the egg.

  The inner part of the egg, the chalazae, are these twisted cords that hold the yolk in the center of the egg. The more you can see the chalazae the more it is considered to be fresh, then comes in a little section that is attached to the yolk which is the vitelline membrane it holds the egg yolk to make sure the yolk doesn’t spill out of the pocket.

  Finally, the yolk it is the yellow portion of the egg this is where the major source of vitamins and other minerals come from which helps the humans’ bones and muscles grow stronger.

     Eggs are distributed from farms, the farmers make sure that the chickens are healthy and strong so they can produce fresh eggs, then the eggs are distributed to different incorporations when they “organize” the eggs so there can be different cartons of eggs, after that those incorporations distribute the carton of eggs to supermarkets. Eggs can also come in different sizes for example jumbo eggs they are produced from Hens instead of chickens because of there specific breed produces larger eggs due to their laying cycle. However, there are sometimes where a jumbo egg might have double yolk this occurs in an egg because their reproductive systems haven’t evolved to a fully functional state it is still safe to eat and that can increase the amount of nutrients for the body, with the jumbo eggs there are many things that can be done just like a regular egg but with double the nutrients.

     Eggs may not seem like a lot, but there is more to what the eye can see to this resource. This complex biological natural resource has been around for millions of years, they have been able to shape humanities food variety structure and nutrient benefits. The structure of the egg is very large for one small object. There are many variations that you can make with one single egg that comes out of a Chicken/Hen.   

DRAFT 2

What is an Egg?

    Eggs are white/brown (depending on the breed of the chicken) sources of nutrition that humans eat. This type of food comes from the most common bird “chickens” and “Hens”, the egg isn’t a fully round object, quite fragile, has a very slimy substance on the inside, easy to spin around, good usage for cooking most commonly for breakfast. This object is a good use for puns, pranks, games, mostly used on Easter for children entertainment, you are able to color eggs and draw faces, they are also used in classrooms for testing to see how strong an egg is, and it brings up a question about which came first the chicken or the egg. The egg is a complex resource that has multiple structures when producing an egg and, in this essay, we will examine the basic structure of the egg, how eggs are produced, and the variations that can be used for this natural resource. 

    Once the yolk has been fertilized in an incubator over a course of time it forms into a chick. When one boils an egg, its shell can be broken apart into little bits more so with an un-boiled egg. Inside of the egg the yolk has its bright yell yolk but its not a slippery substance since it was boiled. Eating hard boiled eggs can be healthy for the human body, it produces choline which helps for cellular maintenance and growth, hard-boiled eggs can also prevent Macular degeneration which has antioxidants and anti-inflammatory properties which helps with eye health. Eggs can be used for drinks as well to build the nutrients in the body. There are different dishes you can make, to name some scrambled eggs, sunny side up eggs, deviled eggs, bacon egg and cheese sandwiches, egg salad, etc.   

   There are multiple structures to an egg. To start off the outside of the egg which is the shell it has a smooth surface round surface it composes a large percentage of calcium carbonate while there are other proteins that are within the egg shell such as magnesium carbonate and calcium phosphate. Within the shell structure there are two membranes both inner and outer shell these two are protectors from any kind of bacteria, but these two membranes can possibly be the reason the shell is quite dense and you can’t easily break it with the force from two fingers.

  The next structure is the Air cell, at the end of the egg there is a small pocket of air where it applies throughout liquid structure of the egg, the air cell is formed during the liquid contractions so throughout time the air cell/bubble increases in size when the egg ages. The air cell is located between the outer and inner membranes at the egg’s larger end. If the air cell is ripped open then the yolk in the egg will spill when you are cooking eggs.  

  The next structure is what is called the thin albumen. It is close to the shell and it spreads around the egg this structure is more considered the clearer, but fuzzy, liquid inside of the egg.

  Then there is the thick albumen. It is more of the higher source of protein within the egg. Over time it starts to become thinner and you won’t be able to tell the difference between the thin albumen part of the egg.

   The inner part of the egg, the chalazae, are these twisted cords that hold the yolk in the center of the egg. The more you can see the chalazae the more it is considered to be fresh, then comes in a little section that is attached to the yolk which is the vitelline membrane it holds the egg yolk to make sure the yolk doesn’t spill out of the pocket.

    Finally, the yolk it is the yellow portion of the egg this is where the major source of vitamins and other minerals come from which helps the humans’ bones and muscles grow stronger.

     Eggs are distributed from farms, the farmers make sure that the chickens are healthy and strong so they can produce fresh eggs, then the eggs are distributed to different incorporations when they “organize” the eggs so there can be different cartons of eggs, after that those incorporations distribute the carton of eggs to supermarkets. Eggs can also come in different sizes for example jumbo eggs they are produced from Hens instead of chickens because of there specific breed produces larger eggs due to their laying cycle. However, there are sometimes where a jumbo egg might have double yolk this occurs in an egg because their reproductive systems haven’t evolved to a fully functional state it is still safe to eat and that can increase the amount of nutrients for the body, with the jumbo eggs there are many things that can be done just like a regular egg but with double the nutrients.    Eggs may not seem like a lot, but there is more to what the eye can see to this resource. This complex biological natural resource has been around for millions of years, they have been able to shape humanities food variety structure and nutrient benefits. The structure of the egg is very large for one small object. There are many variations that you can make with one single egg that comes out of a Chicken/Hen.