Have you ever noticed a white, stringy thing in your raw eggs? That’s the chalaza (pronounced kuh-LAY-zuh), a natural stabilizer that keeps the yolk centered inside the egg. It’s perfectly safe to eat and generally blends into the egg white or disappears when you beat the eggs for scrambled dishes.
What Is That White String?
That strange white stringy thing is called the chalaza. It’s not an embryo, sperm, or anything unusual—just a part of the egg’s structure. The chalaza’s role is to act as a natural stabilizer, keeping the yolk centered within the egg white, much like a seatbelt for the yolk. There are usually two chalazae, one on each side of the yolk. The presence of a chalaza doesn’t indicate that the egg is fertilized, so there’s no need to worry about any surprises.
Is It Safe to Eat?
Read more on next page
ONE POT MEXICAN RICE CASSEROLE
Country Cabbage Rolls Straight From A Mennonite Kitchen
A Natural Remedy for Cardiovascular Health: Crafting the Heart’s Elixir
Most people have no clue
10 Health Benefits and Uses of Soursop Leaf & Fruit
The Magic of Coffee Grounds and Lemon: A Powerful Duo for Health & Home!
Tried this Cheesy Garlic Butter I Linguine Pasta from my friend in Italy
7 warning signs of hidden diabetes
Baked Sausage Cheese & Baked Beans Pockets