What is the common name for the part of the chicken egg known as the albumen?
Egg as food Egg as food Some eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their
Chicken or the egg causes the formation of the thickened calcium carbonate shell around modern chicken eggs. Because OC-17 is expressed by the hen and not the egg, the bird in which the protein first arose, though having hatched from a non-reinforced egg, would then have laid the first egg having such a reinforced shell: the chicken would have preceded this first "modern" chicken egg. However, the presence of OC-17 or a homolog in other species, such as turkeys, and finches suggests that such eggshell-reinforcing proteins are common to all birds, and thus long predate the first chicken. Chicken or the egg The chicken