the color of the egg depends on the breed of hen, one of the more popular and sufficient white egg layer is a white leghorn
keeps the yellow/orange stuff from falling out when you open the egg i guess! :)
There are Two Parts of Egg. One is White and Second is Yellow. The egg white is called the albumen and the Egg yellow is called Yolk.
The other name for egg white solution is Albumin.
a cardinal's egg is white with brown speckles.
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
When an egg is cooked, proteins are not formed. Instead, the protein in the egg white (albumin) is denatured (broken down) and forms a thick white mass.
white
Albumen is the egg white
Albumen is the egg white
Egg yolk is thicker than egg white.
The egg white is called the albumen.
The white part of an egg is called the (Egg white). It's also called albumen.
The egg white is called the albumen.
no, the egg yolk is just the yolk. and the egg white is just the white
The best part of the egg is the white, the yolk is too fatty and does not have as much protein as the egg white.
No the yolk of an egg is orangish yellow.. the shell is either white or brown depending on which you prefer..
Any raw egg white.
Neither. Egg Yolks are yellow.