Food Nutrition Facts

Egg

Eggs, a dairy product obtained from domesticated hen. In the majority of birds and reptiles, an egg is referred to the zygote, which results from fertilization of the haploid ovum. By the process of laying eggs and hatching, the generation continues.

The incubation process requires a suitable condition, the temperature and moisture should be ideal for proper hatching. It is required because the condition nourishes and guards the growing embryo inside the egg. When time comes (when the embryo is sufficiently developed that it can survive in the outside world), it breaks the shell of the egg. Some embryos develop a temporary egg tooth to ease the process of breaking the shell or covering.

Oviparous animals lay eggs for their progeny, with a negligible development inside mother’s body. Any type of eggs that is laid outside water contains a firm eggshell. The special semi permeable membrane, which supports the egg from inside are remnants of the amniotes. Egg has three parts, an inner egg yolk, a colorless protein covering and an outer eggshell. Eggshell may be of different colors. Usually it is white, but it can be yellowish, greenish or even black.

The yolk contains protein and fat. The fat content is very high. So, obese persons and the persons having high blood cholesterol level should restrain themselves from eating too much eggs.