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Friday, November 6, 2015

What is the white part inside an egg?

“When I crack an egg, sometimes there’s a stringy white piece attached to the yolk. What is that? Should I take it out?”

Merriam–Webster’s Visual Dictionary provided us with a labeled diagram of the inside of a bird egg, allowing us to identify just what part of the egg our patron was referring to and what purpose it serves. The stringy white bit is called the chalaza. It’s a ropy filament of egg white that’s there to keep the yolk in the center of the egg. It can also be an indicator of freshness – the more noticeable the chalaza, the fresher the egg.

The chalaza is perfectly fine to eat and its presence is not noticed in most dishes. However, it can interfere with the smooth texture of sauces and custards, so cooks will sometimes remove it.

CLEVNET carries a variety of egg-specific cookbooks, including Marie Simmon’s The Good Egg, Andrea Slonecker’s Eggs on Top, Terry Blonder Golson’s The Farmstead Egg Guide and Cookbook, and Kathy Casey’s D’lish Deviled Eggs. Any of these books can be ordered in to our library.

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