That means seeing a clearly defined chalaza is not automatically a reason to worry.
In fact, it can often be associated with a relatively fresh egg.
Why Haven’t You Noticed It Before?
There is a good chance you’ve seen hundreds of chalazae without realizing it.Most cooking methods make them difficult to notice.
If you crack an egg directly into a hot pan, the white quickly becomes opaque and hides the strand.
If you scramble eggs, everything gets mixed together.
When eggs are used for cakes, pancakes, or other recipes, the chalaza simply becomes part of the mixture.
You’re much more likely to notice one when you crack a raw egg into a clear bowl and inspect it before cooking.
That’s exactly why something completely ordinary can suddenly look unfamiliar.Is It Safe to Eat?
Yes.
There is normally no reason to remove the chalaza before cooking.
