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 that anchor the yolk, 5) the germinal disc which is the entrance for sperm, 6) two membrane layers, and 7) the yolk which makes up about 33% of the liquid weight and contains fat and proteins like vitelline and phosvitin. The structure has developed mechanisms to keep the yolk and germinal disc in place as the egg turns.