I am curious if anyone else removes the chalaza from their eggs, or if I am just quirky. My mother always taught me to remove them, she was a great cook but an excellent baker. The chalaza is that little white rope-type thing, it's basically like a seatbelt for the egg, keeps the yolk secured in the middle. Typically bakers remove it if they are making flans, or custard or creme brulee because you want the end product totally smooth. I just always remove them, I cannot stand finding a little hard white niblet in my scrambled eggs. Its a delicate process and sometimes I break the yolk removing it (which is fine for scrambled eggs) but I never ever use eggs without taking that off first. Does anyone else do this or am I just a wee bit OCD?
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