THE EGG

The egg is made up of a shell, a spherical yolk and a clear viscous liquid . Chalazae, the threads of albumin protein located on either side of the yolk and holds it in place in the middle of the white . The shell represents about 10%of the weight of the egg and is porous , fragile and permeable to moisture odours and air . The shell is lined with a membrane made from 2 or 3 protein fibres and remains a protective barrier against bacteria . The yolk which represents 30%of the egg , contains 50%water , about 17% protein and 33% fatcluding lecithin . Thw white part makes up about 2/3 rds of the egg , it is made up of 87% water , 12% albumin ( protein )and 1% fats and vitamins it is also transparent and water soluble . I keep eggs on the bench , but use them regularily cooking .All eggs shouls be at room temperature when using in any recipe . Whole eggs can be kept in the refrigerator for up to 5 weeks from the date they are packaged (?) Egg whites separated from the yolks can be kept in an airtight container in the refrigerator for 5 days and for 6 months in the freezer . Egg yolks are more perishable , they should be used straight away .