What Is That White String in Your Egg?
That white, twisty, slightly opaque strand is called the chalaza (pronounced kuh-LAY-zuh). Plural: chalazae.
It’s a natural protein structure that holds the yolk in the center of the egg. Think of it as an internal suspension system—a set of tiny ropes that anchor the yolk to the membrane of the eggshell. It keeps the yolk from bouncing around and rupturing.
The chalazae are made of the same protein (keratin) as egg white. They are completely edible, completely safe, and actually a sign of a fresh, high-quality egg.
In fresh eggs, the chalazae are thick and prominent. As eggs age, the chalazae dissolve and become less visible. So if you see a prominent white strand in your egg, congratulations—you’re eating a fresh egg.
The word “chalaza” comes from the Greek word for “hailstone,” referring to the way the strand looks like a small, white pebble suspended in the white.
Why You Probably Never Noticed It Before
If this was the first time you noticed a chalaza, you’re not alone. Many people never notice them because:
They crack eggs into a hot pan. When you crack an egg directly into a hot frying pan, the egg white cooks quickly and the chalaza can be hidden in the opaque white.
They scramble or bake their eggs. Scrambling or baking eggs mixes everything together, making the chalaza invisible.
They buy older eggs. Older eggs have thinner, less visible chalazae. Commercial eggs might be several weeks old by the time they reach your grocery store.
They don’t look closely. Most people don’t examine their eggs before cooking. They crack, cook, and eat without scrutinizing.
The only reason I noticed mine was because I cracked the egg into a clear glass bowl and looked at it before cooking. And even then, it took me a minute to realize what I was seeing.
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