Why different ways that protein contributes the composition of an egg?

Proteins in an egg contribute to its composition in several ways, primarily through the egg white (albumen) and yolk. The egg white contains about 60% of the egg's total protein, providing structure and protection for the developing embryo, while also containing enzymes and nutrients. The yolk is rich in proteins that serve as a source of energy and essential nutrients for growth. Together, these proteins play critical roles in the egg's functionality in cooking, baking, and nutrition.