An egg consists of several key components, each serving a specific purpose. The outer shell is a hard protective layer made primarily of calcium carbonate, which helps safeguard the contents inside. Beneath the shell, the egg white, or albumen, provides cushioning and contains proteins and water, while the yolk is rich in fats, vitamins, and minerals, serving as the primary source of nutrition for a developing embryo. Additionally, the chalazae are two spiral structures that anchor the yolk in the center of the egg, helping to keep it stable. The membranes surrounding the egg white and yolk provide further protection against bacteria and help maintain freshness. Together, these components contribute to the egg's overall structure and nutritional value.