Eggs. What you need to know. Composition of an Egg. A whole egg consists of a yolk, a white, and a shell. In addition, it contains a membrane that lines the shell and forms an air cell at the large end, and two white strands called chalazae that hold the yolk centered.
What you need to know
This diagram shows, in simplified form, the location of the parts of an unbroken egg.
Occasionally, tiny red or brown blood spots are found in an egg or on the yolk itself. They are not harmful. They are caused by the rupture of a blood vessel during the formation of the egg. These eggs are safe to eat.
Are used in the bakeshop, but less often than frozen eggs.
Whites are used for making meringues and dried egg products are used by commercial manufacturers of cake mixes.
Dried eggs are incorporated in baked goods in two ways: 1. by reconstituting them with water to make liquid eggs or, 2. by mixing them with the dry ingredients and adding extra water to the liquid portion of the formula.
Dried eggs do not keep well. Keep refrigerated or frozen.