Chalazae

Twisted strands of egg white attached to opposite ends of the yolk to hold it in place at the center of the egg albumen. If you can see them when you crack the raw egg, it is a sign of freshness.

Although sometimes rather strange looking, chalazae are not beginning embryos and do not interfere with any cooking process; however, most chefs strain them out when making a smooth-textured egg dish such as custard.