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!