I need your help guys pls



1. this produced from oviduct (passage way of the fallopian tube to the ovaries.)


2. a stage in foam formation that the moistness and glossiness disappear;dots of the egg white are seen.

3. the egg's exterior surface which consist the 9% to 12% of the eggs total weight.

4. a type of fried eggs that fry and flip over. cook just until the white is just set but the yolk is still liquid.

5. these are the shell layer and the vitelline layer.

6. this market form of egg may be bought individually by dozen or in tray of 36.

7. fry and flip over. cook until the yolk is completely set.

8.the weight,breed,age and environment factor have a great impact on the size of the egg that a hen produces.

9. a uses of egg cooked and served " as is" keep low to moderate temperature.

10. a layer protects the yolk which shields it from breaking.


choices: dry,shell, over easy ,fried ,egg size ,vitelline ,over hard ,membranes ,fresh eggs ,albumen​