What is the edible yield of eggs?

The edible yield of eggs is the portion of the egg that is considered usable for consumption. This is typically the egg white and yolk, while the shell and membrane are discarded.

Here's a breakdown of the edible yield by weight:

* Egg white: Approximately 58% of the total egg weight

* Egg yolk: Approximately 31% of the total egg weight

Therefore, the total edible yield of an egg is approximately 89%.

It's important to note that these figures can vary slightly depending on the size and type of egg.