Egg is one of the most nutritious food containing proteins, vitamin A, D, B and E and minerals like iron, zinc and phosphorus. Shell, yolk and albumen are the primary parts of an egg. Shell is the outer most covering of an egg which protects the egg handling. The colour of the shell ranges from white to brown. The shell has no effect on quality, flavour and nutrition. The yolk is the yellow portion of the egg and contains almost all the calories, minerals, vitamins and fat available in the egg. The albumen is the clear portion of the egg and is often referred to as the egg white. The egg white is low in calories and fats but contains almost all the proteins available in the egg. Chicken eggs are the most commonly eaten eggs while other types of eggs are duck eggs, gull eggs, goose eggs, ostrich eggs etc.