The term 'EGG CONSTITUENT' refers to the components that make up an egg. The four solutions for this term are YOLK (4 letters), WHITE (5 letters), ALBUMEN (7 letters), and SHELL (5 letters). The YOLK is the yellow center of the egg, which contains most of the egg's fat and protein. The WHITE, also known as the albumen, is the clear liquid surrounding the YOLK. It is mostly made up of water and protein. Finally, the SHELL is the hard outer layer of the egg, which protects the contents inside.