| English | Chinese |
| broken-out shell egg | 液体蛋 |
| egg shell meal | 蛋壳粉 |
| egg-shell disinfection | 蛋壳消毒 |
| shell egg | 带壳蛋 |
| shell egg | 全蛋 |
| shell egg equivalent | 带壳鸡蛋当量 |
| shell protected egg | 涂油蛋 |
| shell-adhesive egg | 黏壳蛋 |
| shell-less egg | 软蛋 |
| thermo-stabilization of shell egg | 鸡蛋加温处理将带壳鸡蛋浸在54.4°C 温水中约15min,可使：①稠蛋白稳定，外表新鲜；②受精蛋失去生机，与无精蛋相同；③有灭菌作用，使蛋保存时间延长 |
| yellow egg shell | 黄卵壳 |