Acting like a stabilizer, the chalaza prevents the yolk from hitting the shell as the egg moves. Most eggs contain two chalazae, one on either side of the yolk, although only one may be clearly visible once the shell is cracked.
Verpassen Sie nicht die Fortsetzung auf der nächsten SeiteThe chalaza can also tell you something about the egg’s freshness.
In fresher eggs, it appears thicker and more defined, while in older eggs it becomes faint and less noticeable. So spotting a firm, rope-like strand is usually a good sign. Nutritionally, the chalaza is made of the same proteins found in egg whites, meaning it is perfectly safe to eat.
During cooking—whether
