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.

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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. 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!