👉 Egg fluid, also known as albumen, is a vital component of an egg that serves multiple crucial functions. It acts as a protective barrier around the yolk, preventing it from bursting due to the egg's internal pressure. Additionally, albumen provides essential nutrients for the developing embryo, including proteins, vitamins, and minerals. It also helps maintain the egg's structural integrity and plays a role in preventing bacterial contamination by forming a protective layer. Furthermore, albumen contributes to the egg's buoyancy, allowing it to float in water, which is essential for the embryo's early development.
