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Last Updated Sep 27, 2025
Structure of Eggs Simplified Revision Notes for Junior Cycle Home Economics
Revision notes with simplified explanations to understand Structure of Eggs quickly and effectively.
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Structure of Eggs
Structure of an Egg
- Shell: The outer protective layer of the egg.
- Yolk: The yellow part in the centre, which contains most of the egg's nutrients.
- White (Albumen): The clear part surrounding the yolk, rich in protein.
- Membrane: Thin layers inside the shell that protect the contents.
- Air Space: A pocket of air that increases as the egg ages.
- Chalazae: Two twisted cords that keep the yolk centred in the egg.
Average Composition of Eggs
| Nutrient | Amount |
|---|---|
| Protein | 13% |
| Fats | 10% |
| Carbohydrates | 0% |
| Minerals | Calcium, iron, phosphorus |
| Vitamins | A, B group, D, E, K |
| Water | 77% |
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