Across
- 3. stands higher and spreads in higher-grade eggs; major source of protein and riboflavin
- 4. Yellow portion of the egg; major source of egg's vitamins, minerals, and fat
- 6. tiny white spot on egg yolk
- 8. holds egg yolk contents
- 9. protective barrier against bacterial penetration
Down
- 1. Outer covering of egg; may be white or brown, depending on the breed of the chicken
- 2. Twisted, cordlike strands of egg whites that anchor yolk in the center of the egg
- 5. nearest to the shell; spreads around the thick white of high quality egg
- 7. Pocket of air formed at large end of the egg; increases in size as egg ages