2. 5 MAJOR PARTS
1. Egg Yolk
2. Egg White
3. Shell
4. ShellMembrane
5. Air Cell
3. 1. Egg Yolk
- a yellow internal part of a
bird’s egg, which is surrounded by
the white, is rich in protein and fat,
and nourishes the developing
embryo.
4. 2. Egg White
- the clear, viscous substance
around the yolk of an egg that
turns white when cooked or
beaten.