Ever cracked open an egg and noticed that weird white squiggle dangling from the yolk? I used to freak out. I imagined it was some leftover… umbilical cord? Like, the egg had almost become something more, and guilt would set in. Dramatic, yes—but familiar to anyone who cooks regularly.

For a while, I’d scoop it out with a spoon or fork like a surgeon removing a foreign object. No idea why. It just looked suspicious. Then one day, while Googling everything from raw cookie dough safety to how many cups are in a quart, I finally found the answer.

Meet the Chalaza
That little strand? It’s called a chalaza (pronounced sha-LAY-za). Not a parasite, not a mistake—just a natural part of the egg. And there are two in every egg: one on top, one on the bottom. They act like tiny ropes, anchoring the yolk in the center of the egg white. Think of it as a hammock for the yolk. Nature designed it perfectly to prevent the yolk from smashing against the shell.

Does Cooking Change It?
Yes. Heat dissolves the chalaza. It blends into the egg white and disappears, which is why you rarely notice it on your plate. It’s like a culinary ninja—present at first, gone without a trace once cooked.

Absolutely. The chalaza is pure protein. It doesn’t taste or feel like anything. Chances are, you’ve already eaten thousands without noticing. The only reason to remove it is personal preference.

A Sign of Freshness
Here’s a fun fact: the more prominent the chalaza, the fresher the egg. As eggs age, the chalaza weakens and becomes faint. So when you see a strong, twisty strand, your egg is at its peak. Perfect for poached eggs, fried eggs, or any recipe where freshness matters.

Quick Egg Breakfast Ideas
While we’re on the topic, let’s talk breakfast. Eggs are versatile, fast, and forgiving.