structure made primarily of egg-white proteins. There are usually two of them, and they help keep the yolk centered within the egg.
Think of them as tiny suspension cords. They anchor the yolk and help keep it from moving around too much inside the egg.
The chalaza is completely edible and safe to eat. In fact, a prominent chalaza can be one indication that an egg is relatively fresh.
As an egg ages, the albumen (egg white) becomes thinner and the chalaza may become less noticeable. That’s one reason you
