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The Structure of an Egg.

An egg has three basic parts: the shell or cuticle, the white or albumen, and the yolk.

Cuticle /Cuticula (or bloom)

Thin protective coating sealing pores of the shell.

White (albumen)

Must have a high percentage of thick albumen to be top quality. The quality is affected by the presence of disease and improper care after production.


Pigmentation of the yolk affects the acceptability of the egg. Rations determine the color of the yolks. Off-flavors may be due to contaminants in the feed. Off–flavors can also be caused by storing eggs near products with strong odors.


Download a PDF of Structure of an Egg, ANR-2551. 

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