What’s in an egg? Egg white or albumen makes up about two-thirds of the egg’s liquid weight and contains most of the egg’s protein. It also contains the "chalaza," thicker strands of egg white that anchor the yolk or yellow portion of the egg in place in the center of the white. The yolk makes up about a third of the egg’s liquid weight, and it contains all the fat in the egg. The shell is nature’s clever natural packaging, and it’s the egg’s first line of defense against bacterial contamination.

Eggs make a valuable contribution to a healthy, balanced diet. They are nutritious, tasty, versatile and convenient. Eggs are an excellent source of high-quality protein and are far less expensive than most other animal-protein foods. Eggs also provide significant amounts of several vitamins and minerals. Although eggs contain a significant amount of cholesterol, they need not be excluded from the diet. Most people need not be concerned about eating eggs in moderation.