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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 ]
Image:Ei1.jpg ; corrected : Image:Anatomy of an amiotic egg.svg ; image:Anatomy of an egg Ar.svg Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License , Version 1.2 or any later version published by the Free Software Foundation ; with no Invariant Sections, no Front-Cover ...
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The file "Anatomy_of_an_egg" is corrected : the orientation is good now. It's the correction of the file on commons. Deutsch: Schematischer Längsschnitt eines Hühnereis: 1. Kalkschale 2. Schalenhaut 3. Schalenhaut 4. Chalaza (Hagelschnur)
Six commercial chicken eggs — view from the top against a white background. An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches.
Image:Ei1.jpg, Image:Anatomy of an egg.svg Image:Anatomy of an egg unlabeled.svg Licensing Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License , Version 1.2 or any later version published by the Free Software Foundation ; with no Invariant Sections, no Front-Cover Texts ...
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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.