The white string-like part you sometimes see in an egg is called the chalaza. It isn’t a defect or a sign that something is wrong. Instead, it’s a natural structure made of protein that keeps the yolk centered inside the shell. Think of it as a tiny support system that protects the yolk from moving too much. In fertilized eggs, this structure also helps safeguard a developing chick, but in everyday cooking, it simply does its quiet job before blending into the egg white when heated.
The chalaza is completely safe to eat, and most people have consumed it many times without realizing it. In fact, its appearance can be a sign of freshness—the more visible and firm it looks, the fresher the egg usually is. So the next time you crack an egg and notice that pale spiral near the yolk, there’s no need to worry or remove it. It’s just nature’s way of keeping the egg balanced, reminding us that even the smallest details in food often have an important purpose.
