Proteins of Animal Origin - Egg

Eggs:  Roughly, the chicken egg consists of 11% shell, 31% yolk and 58% white. Liquid whole egg consists of 65% white and 35% yolk. The primary function of egg protein is to nourish the young chick and provide food. Yolk appears to be the initial source of food, while egg white seems to act as a protective barrier, prior to its eventual use as a source of protein. Fundamentally, the white and yolk differ in their composition.

• Yolk: Yolk contains about 50% solids, of which 2/3rd are lipids and proteins. On wet weight basis, egg yolk contains 31% fat, of which 1.3% is cholesterol.
• White: Essentially an aqueous solution containing about 12% proteins.