You have to agree that eggs are a wonder of the natural world – both nutritionally and versatility enclosed in a simple shell. Scientifically, an egg consists of three main parts: they are the shell, albumen which is basically the egg white and the yolk. Each item has its characteristics and nutritive value, which makes using them as a base advantageous.
The external covering of the egg is called the eggshell, which contains 94% calcium carbonate, which remains a shield against both bacterial infection and mechanical injury. It also has small openings through which gases can come and go and thus enable young embryo in the fertilized eggs to breath.
It is 90% water and it is 10% protein with ovalbumin, ovotransferrin and lysozymin, being common proteins found in egg whites. These proteins are important for many biological processes such as enzyme activity and function of the immune response system. In cooked eggs, proteins found in the egg white become solid affecting the texture of the egg white from being a clear and highly viscous fluid to a stiffer and white mass. This must have caused the denaturation of proteins since heat affects their shape and size in this process.
The yolk becomes concentrated with fats and proteins and contain nutrients such as Vitamin A, Vitamin D and choline. Some of the yolk proteins: lipovitelina, livetina are involved in the formation of the cell membrane and lipid utilization. Yellow colour which is commonly found in the yolk is due to carotenoids that are well known to have antioxidant properties and are helpful in improving eye sight.
To sum up, it is essential to acknowledge that an egg is a rich source of various nutrients and protein and it is filled with scientific interest because of its highly compound structure and its multiple types of protein.