Is the Chalaza Good for You? The Truth About That White String

December 13, 2025 •

2 min read

The chalaza, the white stringy part of an egg, is often overlooked, but it's completely safe and even an indicator of egg freshness. This article explores what the chalaza is and its implications.

Quick Summary

The chalaza is a safe, edible protein strand in eggs that secures the yolk and indicates freshness. This component provides benefits and is not an embryo's umbilical cord. Eating it is perfectly fine, and in some cases, can be beneficial.

Key Points

The chalaza is the white, string-like structure found in eggs.
It is safe to eat and does not pose a health risk.
A prominent chalaza suggests a fresher egg.
The chalaza primarily consists of protein.
It has no discernible taste and does not impact the flavor.
Removing the chalaza is optional and depends on the desired texture.
The chalaza is not an umbilical cord, but rather part of the egg's structure.

What is the Chalaza?

The chalaza appears as a white, string-like structure in raw eggs. It's made of protein fibers called mucin. These fibers anchor the yolk in place within the egg white. The chalaza is often mistaken for the umbilical cord, but this is a misconception, as it's present in unfertilized eggs.

Chalaza and Egg Freshness

The chalaza's prominence can indicate an egg's freshness. A noticeable chalaza signals a fresh egg. Over time, the chalaza can weaken and become less visible, or disappear, which may indicate an older egg.

Is the Chalaza Good for You? Nutritional Value

The chalaza is safe to consume and adds to the egg's nutritional profile.

Nutritional Composition

Protein: The main component of the chalaza is mucin protein.
Sialic Acid: The chalaza contains sialic acid, which has potential antimicrobial and anti-inflammatory properties.

Although concentrated chalaza hydrolysates have shown some benefits, the amount in one egg is likely too small for meaningful effects.

Should You Remove the Chalaza?

Removing the chalaza is optional. It does not pose any health risks, and is perfectly safe to consume.

Cooking Methods and Texture

Scrambled Eggs: Vigorous whisking usually breaks down the chalaza, making it unnoticeable.
Custards: For dishes requiring a very smooth consistency, removing the chalaza can be preferable.


	Eating the Chalaza	Removing the Chalaza
Health Impact	Safe to eat. Contains trace protein and sialic acid.	No significant nutritional difference.
Taste	No impact on flavor.	Does not affect taste.
Texture	May result in a slightly "bouncy ball" texture.	Results in a perfectly smooth texture, ideal for custards.
Best for...	Most everyday cooking applications.	Delicate custards and for those with textural aversions.

How to Remove the Chalaza

To remove the chalaza, lift it out with a fork or strain the eggs through a fine-mesh strainer.

Conclusion

The chalaza is a natural and safe part of an egg, composed mainly of protein. It serves as an indicator of freshness. Although it may affect the texture in certain dishes, it is generally unnoticeable after cooking. It is safe to consume the chalaza. For more information about eggs, visit the USDA website.

Frequently Asked Questions

The chalaza is a white, stringy structure in eggs, made of protein, that helps keep the yolk centered.

Yes, it is entirely safe and normal to eat the chalaza. It's a natural part of the egg.

Yes, the chalaza contains protein and some beneficial compounds, like sialic acid.

Removing the chalaza is optional. It may be removed for very smooth textures. Otherwise, it usually dissolves during cooking.

No, the chalaza is not an umbilical cord. It is a protein structure and is present in both fertilized and unfertilized eggs.

A more prominent chalaza indicates that the egg is fresh.

The chalaza typically will not be noticeable in cooked eggs. In some instances, it might have a slightly bouncy texture if not fully blended.