What’s That White Stringy Thing In Your Egg and Should You Remove It?

Eggs—humble, versatile, and one of the most famous sources of protein. Whether scrambled for breakfast, whisked into a fluffy quiche for lunch, or folded into decadent desserts, they’re a kitchen staple we often crack open without a second thought. But every now and then, if you stop and look, you’ll notice something odd in your egg—a white, stringy thing clinging to the yolk like it’s holding on for dear life. Once you’ve seen it, it’s hard to unsee. So, what is it exactly? Is it a sign you should put that egg back?

What Is That White String?

That strange white stringy thing has a name: the chalaza (pronounced kuh-LAY-zuh). It’s not sperm or an embryo, and no, it’s not some weird egg alien. The chalaza is actually part of the egg’s structure, working as a natural stabilizer. Its job is to keep the yolk centered within the egg white, a bit like nature’s seatbelt for the yolk. There are usually two chalazae, one on each side of the yolk, holding it in place. And just so you know, the presence of a chalaza doesn’t mean your egg is fertilized, so you’re safe from any breakfast surprises.

Is It Safe to Eat? 

The chalaza may look a little off-putting, but don’t worry—it’s completely safe to eat. In fact, most people eat it without even noticing it’s there. When you cook the egg, the chalaza generally blends into the white or disappears entirely, especially when scrambled or baked. So, if you’re a fan of omelets, quiches, or even a good old fried egg, you’ll probably never know it was there. That said, some people prefer to remove it for aesthetic reasons, especially if making delicate desserts like custards or silky-smooth sauces, where texture matters.

Why Does It Only Appear Sometimes?

Now, you might be thinking, “Why do I only notice this sometimes? Is there a chalaza hiding in all my eggs?” The answer is yes, but the prominence of the chalaza depends on the egg’s freshness. The fresher the egg, the more pronounced the chalaza tends to be. Over time, as the egg ages, the chalaza fades and becomes less noticeable. So if you’re cracking an egg fresh from the farm or straight out of the carton, you’re more likely to spot that stringy strand than if the egg has been sitting in your fridge for a while.

Should You Ever Remove It?

In most cases, you can just leave the chalaza in and forget about it. But there are a few times when you might want to remove it. If you’re making a smooth dessert like a custard, flan, or a velvety crème brûlée, the chalaza can affect the texture, creating little lumps where there should be creamy perfection. In these instances, you can gently strain the egg or fish out the chalaza with a spoon before incorporating it into your recipe. Otherwise, let it do its thing—it’s there for a reason, after all!