The Inedible Eggshell and Proper Handling
While the eggshell is technically the only part of the egg that you cannot eat directly, it is primarily because of its texture and the risk of bacteria like Salmonella. However, some people grind sanitized shells into a fine powder to use as a dietary calcium supplement. This process is not recommended for the average home cook, as improper preparation could lead to health risks. For most culinary purposes, the hard, brittle shell should be discarded immediately after cracking the egg. Always wash your hands and sanitize any surfaces or utensils that came into contact with the raw shell to prevent cross-contamination.
Understanding the Edible Parts: Albumen, Yolk, and Chalaza
The most commonly consumed parts of an egg are the albumen (the white) and the yolk. Both are highly nutritious and safe to eat once cooked to a proper temperature. The albumen is primarily protein and water, while the yolk is a rich source of vitamins, minerals, healthy fats, and cholesterol. A lesser-known but perfectly edible part is the chalaza, which is the white, stringy tissue that anchors the yolk to the shell. Many people are curious about the chalaza, sometimes mistaking it for an embryo or some other unwanted component. In reality, a prominent chalaza is a sign of a fresh egg and will typically break down and go unnoticed once cooked. While it is completely safe to eat, some bakers and cooks prefer to remove it when making smooth custards or creams for texture.
Comparing Edible Egg Parts and Shell
| Feature | Egg White (Albumen) | Egg Yolk | Chalaza | Eggshell |
|---|---|---|---|---|
| Primary Composition | Protein, water | Protein, vitamins, minerals, fats | Protein (mucin fibers) | Calcium carbonate |
| Edibility | Edible | Edible | Edible | Inedible (for most uses) |
| Texture | Runny when raw, firm when cooked | Creamy when raw, firm when cooked | Stringy, rubbery when uncooked | Hard, brittle |
| Common Culinary Use | Leavening agent, binder, protein source | Flavor, richness, color, emulsifier | None (often overlooked) | None (discarded) |
| Required Preparation | Cook to 160°F | Cook to 160°F | No special prep required (optional removal for smoothness) | Sterilization and grinding for some applications |
The Importance of Proper Cooking
The most significant factor in egg safety is not which part you eat but how you prepare it. The danger of Salmonella bacteria exists in both the white and the yolk of raw or undercooked eggs. Always cook eggs thoroughly until both the white and yolk are firm. Egg dishes like frittatas and casseroles should reach an internal temperature of 160°F. When using eggs in recipes that call for raw or lightly cooked eggs, such as homemade mayonnaise or certain desserts, it is safer to use pasteurized eggs. The U.S. Food and Drug Administration (FDA) recommends that cooked eggs and egg dishes be held at or above 135°F and that leftovers be refrigerated promptly and consumed within a few days.
Conclusion
To answer the question, what part of the egg can you not eat?, the primary inedible part is the hard outer shell, which poses a risk for bacteria and injury. All internal components—the yolk, white, and chalaza—are safe to eat, provided the egg is cooked properly to eliminate bacteria. While the chalaza's appearance may be off-putting to some, it is a perfectly normal and harmless part of the egg, indicating freshness. For those who want to avoid the textural differences of the chalaza, it can be easily strained out, but for most recipes, it will be unnoticeable in the final dish. Ultimately, following good food safety practices, rather than focusing on specific internal parts, is the most crucial step for safe egg consumption.
Here is a useful guide on egg handling and storage from the American Egg Board.
List of Food Safety Tips
- Wash hands thoroughly before and after handling raw eggs.
- Refrigerate raw shell eggs in their original carton in the main part of the refrigerator, not the door.
- Store raw eggs separately from other ready-to-eat foods to prevent cross-contamination.
- Cook eggs until the whites and yolks are firm to destroy any potential bacteria.
- Use pasteurized eggs for recipes that call for raw or undercooked eggs, especially for at-risk individuals.
- Never use cracked or leaky eggs to prevent bacteria from entering the egg's interior.
- Promptly refrigerate any leftover egg dishes at 40°F or below and consume them within 2 to 3 days.
