EGG

In addition to being a popular breakfast food, eggs are a symbol of beginnings. Primitive humans recognized the egg as the beginning of life, and it became a symbol of spring and fertility. 
Eggs have four main parts:

Shell: As the name suggests, this is the fragile and porous outer covering. The shell is made mostly of minerals — calcium carbonate, magnesium carbonate, and calcium phosphate.
 
Shell membranes: These are layers of protein fibers that stick to the shell. They provide additional protection for the egg’s insides, preventing mold and bacteria from getting in, for example.
Albumen: This is the white of the egg. It is almost all protein and water.
Yolk: It can be a pale yellow or dark yellow. About 30 percent of the yolk is fat, and about 16 percent is protein. The remainder is made up of solids.

Eggs provide an inexpensive source of high-quality protein, vitamins, and minerals, including vitamins A and B12, folic acid, and phosphorus. They are an excellent source of riboflavin. After breast milk, egg is the complete protein. Because it contains a complete count of essential amino acids. The white supplies more than half the protein in an egg. The yolk supplies the fat, along with the remaining protein, and most of the calories. Eggs are also graded and are classified by both size and quality. Nutritionally, there’s no difference between brown eggs and white eggs. Different colored eggs come from different varieties of hens. The most common egg used for food today is the chicken’s egg, although eggs from other fowl can be bought in specialty stores.
 
Serving Suggestions

Eggs serve many purposes in cooking and preparing food, including a leavening agent in baked goods, a base for mayonnaise, and a thickener in sauces and custards. Served alone, eggs can be poached, boiled (soft or hard), fried, scrambled, or made into an omelet. From a safety standpoint, it is recommended that both the yolk and the white be cooked until firm. Because they are made mostly of water and protein, eggs are best cooked over low heat.