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	Cage-Free Eggs Calcium Calories Candling Carton Dates Cephalin Chalazae Cholesterol Choline Cleaning Coddled Egg Cold Storage Color Composition Cooking Equipment Cooking Equipment Especially For Eggs Cooking Functions Cooking Methods Cooking Terms Copper Bowl Cream of Tartar Cream Puff Crepe Curdling Custard

CHALAZAE

Ropey strands of egg white which anchor the yolk in place in the center of the thick white. Chalazae are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae don’t interfere with the cooking or beating of the white and you don’t need to remove them, although some cooks like to strain them from stirred custard.

– See Composition