The document describes the detailed physical structure and composition of eggs. It identifies 7 main parts: 1) the shell, 2) the air cell, 3) the albumen or egg white which makes up most of the liquid content, 4) the chalaza which are ropey strands anchoring the yolk, 5) the germinal disc which is the entrance for sperm, 6) two membrane layers, and 7) the yolk which provides nutrients for embryonic development. The document provides information on the composition and function of each part.