chalazae

Chalazae are two spiral, rope-like strands of protein-rich tissue that suspend the yolk in the white (albumen) of an avian egg. Each chalaza extends from the yolk’s surface toward opposite ends of the egg, attaching to the inner shell membranes in the chalaziferous region. They are composed mainly of thick albumin and mucopolysaccharides, including proteins such as ovomucin.

The primary function of the chalazae is to anchor the yolk in place within the egg, helping to center and stabilize it as the egg is moved or rotated. By attaching the yolk to the surrounding membranes, the chalazae reduce direct contact between the yolk and the outer shell and protect the yolk from movement-related damage, which can be relevant for both fertilized and unfertilized eggs.

Chalazae are visible as white, cord-like structures when an egg is cracked onto a surface or inspected by candling. They tend to be more prominent in fresh eggs and may become less noticeable as eggs age and the white becomes thinner.

In cooking, chalazae are harmless to eat. They are usually broken apart during beating or mixing, and removal is not required for safety. Some recipes or preferences may involve removing visibly large chalazae, but their presence does not indicate spoilage or poor quality.

The term chalaza (plural chalazae) comes from Latin, referring to the slow, twisted form of the strands. Chalazae are a natural part of most eggs and vary in visibility among different eggs and storage conditions.