It suspends the yolk. It keeps the yolk in the center of the egg.
It prevents the yolk from breaking. It protects the yolk.
It’s a natural structure. It’s a natural part of the egg’s anatomy.
It’s a sign of a healthy egg. It’s a sign of a fresh, healthy egg.
It’s not a flaw. It’s not a flaw or a defect.
Why You Might Not Have Noticed It Before
You might not have looked closely. You might have just cracked the egg and cooked it.
You might have bought older eggs. Older eggs have less prominent chalazae.
You might have scrambled the eggs. Scrambling the eggs hides the chalazae.
You might have baked the eggs. Baking the eggs hides the chalazae.
You might have used a recipe. Many recipes call for eggs.
Why It’s Safe to Eat
It’s made of protein. It’s made of the same protein as the egg white.
It’s not a parasite. It’s not a parasite.
It’s not a worm. It’s not a worm.
It’s not contaminated. It’s not contaminated.
It’s a natural part of the egg. It’s a natural part of the egg.
It’s completely safe. It’s completely safe to eat.
How to Remove It (If You Want To)
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