What Are Those White Strands in Raw Eggs?

Ever cracked open a raw egg and noticed two white strands floating in the egg white? Have you ever wondered if they're safe to eat?

Don't worry—those two white strands are completely safe to consume and are a natural part of the egg. They're not parts of an embryo or the chicken’s umbilical cord.

What Are the White Strands Inside Raw Eggs?

The twisted white strands, known as chalazae, are part of the egg’s structure. They help keep the yolk centered in the egg, preventing it from shifting or pressing against the shell.

When the egg is whole inside its shell, one end of each chalaza is connected to the yolk, while the other end is embedded in the egg white.

These chalazae also serve as a sign of the egg's quality and freshness. The better the quality of the egg (such as Grade AA, Grade A, or Grade B), the more prominent the chalazae will be. If you don't see chalazae when you crack an egg, it may indicate lower quality or that the egg is no longer fresh.

Are Chalazae Safe to Eat?

Chalazae are completely safe to eat, and when cooked, they will dissolve and blend into the egg white. If you're preparing a dish that needs a smooth texture, like custards, you can strain the eggs or use a fork to remove the chalazae.

Prepackaged liquid egg whites or yolks don't contain the chalazae because they are removed during the pasteurization process.