age, the albumen — the egg white — gradually becomes thinner. The chalaza may become less noticeable as the egg’s internal structure changes.
However, you shouldn’t use the chalaza alone to determine whether an egg is safe to eat.
Other factors, including proper storage, the expiration or best-before information, shell condition, smell, and cooking practices, are more important.
Should You Remove the Chalaza?
There’s generally no need to remove it.
The chalaza is edible and doesn’t pose a health risk simply because it looks unusual.
When you cook an egg, the chalaza
