Super Contributor
Posts: 3,772
Registered: ‎06-25-2013

Eggs... do you remove the chalaza?

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?

Let's Stay in Touch

* *You're signing up to receive QVC promotional email.
Connect with Us

The scoop on everything Q, from helpful tips to interesting tidbits, questions, answers, and more.

QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.

© 1995–2016 QVC, Inc. All rights reserved. Trademark Notice

Desktop View Mobile View