Dating site chicken and egg problem
In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. A very fresh egg has a small air cell and receives a grade of AA.
Cuticula The shape of an egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along the long axis. The larger end of the egg contains an air cell that forms when the contents of the egg cool down and contract after it is laid.
The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα, meaning 'hailstone' or 'hard lump').
Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
Ground egg shells sometimes are used as a food additive to deliver calcium.