Calories in Egg, whole

What makes egg so powerful?

Most people mistake the cloudy, twisted white strands in a raw egg for imperfections or embryos, but they are actually chalazae—protein structures that anchor the yolk in the center of the shell to protect it from shocks. As an egg ages, these chalazae degrade, which is why older eggs have yolks that sit off-center. Another overlooked feature is the vitelline membrane, the transparent sac holding the yolk. It weakens over time, allowing moisture from the white to seep in, causing the yolk to flatten. The color of the yolk, whether pale yellow or deep orange, is entirely dependent on the hen's diet. Hens fed marigold extract, alfalfa, or corn produce yolks rich in carotenoids like lutein and zeaxanthin, which give a vibrant orange hue. Contrary to popular belief, a darker yolk does not inherently mean a more nutritious egg; it simply reflects the presence of specific plant pigments in the bird's feed. When dehydrated into powder, these carotenoids and proteins are concentrated, creating a highly caloric and shelf-stable ingredient.