“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.
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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