Which part of the egg white is the thin albumin?

Which part of the egg white is the thin albumin?

• A. White closest to shell
• B. White closest to yolk
• C. Egg membrane
• D. Chalazae

Answer: (A)

Egg white consists of two layers of albumin: an outer thin layer and an inner thick layer. The outer thin layer is the portion closest to the shell, which is why it’s described as the thin albumin. The inner layer, nearer the yolk, is thicker because it contains more protein and water, giving it a heftier, more viscous texture. The egg membrane sits just under the shell, surrounding the white and yolk as a separate layer, while the chalazae are rope-like strands that anchor the yolk to the membranes. So the thin albumin is the outer white closest to the shell.

Egg white consists of two layers of albumin: an outer thin layer and an inner thick layer. The outer thin layer is the portion closest to the shell, which is why it’s described as the thin albumin. The inner layer, nearer the yolk, is thicker because it contains more protein and water, giving it a heftier, more viscous texture. The egg membrane sits just under the shell, surrounding the white and yolk as a separate layer, while the chalazae are rope-like strands that anchor the yolk to the membranes. So the thin albumin is the outer white closest to the shell.