Is It Safe to Eat?
The chalaza is completely safe to eat. In fact, most people consume it without even noticing. When you cook the egg, the chalaza typically blends into the white or disappears entirely, especially in dishes like scrambled eggs or baked goods. However, if you’re preparing delicate desserts such as custards or silky sauces where texture is crucial, you might prefer to remove it for a smoother consistency.
Why Does It Only Appear Sometimes?
You might wonder why you only notice the chalaza occasionally. The answer is that the chalaza is more pronounced in fresher eggs. As eggs age, the chalaza tends to become less noticeable.
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