The shell protects the egg from bacteria and is produced in the oviduct. The egg white, or albumen, makes up most of the liquid content at 67% and surrounds the yolk. Membranes under the shell and around the yolk help contain and position the yolk in the center of the egg white.

3. https://jeopardylabs.com/play/zoomed-in-picture-guessing-game

6. The shell is the egg‘s first
line of defense against
bacterial contamination.
The shell is produced by the
shell gland (uterus) of the
oviduct, and has an outer
coating, the bloom or
cuticle.

7. Albumen, also called
egg white, accounts
for most of an egg‘s
liquid weight, about
67%.

8. This is the entrance
of the latebra, the
channel leading to the
center of the yolk.

9. There are two kinds of
membranes, one just
under the shell and the
other covering the yolk.

10. This is the ropey strands
of egg white at both sides
of the egg, which anchor
the yolk in place in the
center of the thick white.

11. This is the empty space
between the white and
shell at the large end of
the egg which is barely
existent in newly laid
egg.