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Double-yolk eggs, when an egg contains two or more yolks, occurs when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. [ 29 ] Yolkless eggs , which contain whites but no yolk, usually occurs during a pullet's first effort, produced before her laying mechanism is fully ready.
Chickens that are "pasture-raised" or "free range" will typically lay eggs with a darker, more orange-colored yolk, Steele said, "because their diet consists mainly of grasses, weeds and other ...
The yolk of a chicken egg Diagram of a fish egg; the yolk is the area which is marked 'C'. Among animals which produce eggs, the yolk (/ ˈ j oʊ k /; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
Older eggs can also be more prone to cooking up with green yolks. Steele says that as an egg ages the alkaline level in the white increases, which can hasten the chemical reaction that leads to ...
Eggs of various birds, a reptile, various cartilaginous fish, a cuttlefish and various butterflies and moths. (Click on image for key) Diagram of a fertilized chicken egg in its ninth day. Membranes: allantois, chorion, amnion, and vitellus/yolk. Six commercial chicken eggs — view from the top against a white background
The contents of a chicken egg with chalaza clearly visible. In the eggs of most birds (not of the reptiles [1]), the chalazae are two spiral bands of tissue that suspend the yolk in the center of the white (the albumen). The function of the chalazae is to hold the yolk in place.
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Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. [1] It forms around fertilized or unfertilized egg yolks.