So, if you’re using an egg fresh from the farm or a newly purchased carton, you’re more likely to see that stringy strand.
Should You Ever Remove It?
Generally, you can leave the chalaza in without issue. However, for recipes that demand a perfectly smooth texture, such as custards, flans, or crème brûlée, you may want to remove it. You can do this by gently straining the egg or fishing out the chalaza with a spoon before incorporating it into your recipe. Otherwise, it’s perfectly fine to let the chalaza remain—it’s there to do its job!
KIELBASA SOUP WITH POTATOES
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With only 3 ingredients, make a unique and delectable potato dinner
Put ham in a slow cooker with these 3 ingredients. Holiday vibes, any day
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Been making this dish for 40 plus years! A family favorite. All my kids requested the recipe when they got their own places
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Put raw cubed beef in a slow cooker with these 3 ingredients. You won’t believe how good it tastes.
