Introduction to Culinary Arts Practice Test

Inside an egg, two membranes lie just under the shell and wrap around the main contents. These membranes enclose the albumin, the clear, viscous liquid we call the egg white, forming a protective lining that sits between the shell and the white. The yolk is surrounded by its own separate membrane, the vitelline membrane, and the chalazae help keep the yolk centered within the white. So the egg membrane is best understood as surrounding the albumin because that white surrounds the interior contents just beneath the shell.