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chalazae (kuh-LAY-zee) - Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg.
The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.
An egg consists of the shell, egg yolk, egg white and chalazae, which are the ropy strands of egg white that anchor the yolk in place. For more information about eggs, see our article.
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 See also: Cooking, Produce, Kitchen, Texture, Chicken
  
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