Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
These thick, twisted, ropelike strands of egg white attached to two sides of the yolk serve to hold the yolk in place at the center of the thick albumen. If the chalazae are readily observed upon cracking open a raw egg, it is a sign of freshness. Although sometimes rather strange looking, chalazae are not the beginnings of an embryo and do not interfere in the baking, cooking, or beating process.