Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Thick, twisted, ropelike strands of egg white attached to two sides of the yolk, which serve to hold it in place at the center of the thick egg albumen. If readily observed upon cracking the raw egg open, they are a sign of freshness. Although sometimes rather strange looking, chalazae are neither imperfections nor beginning embryos and do not interfere with any cooking or beating process; however, most chefs strain them out when making a stirred custard.