What’s That White String in Your Egg? Should You Remove It?

This largely comes down to personal preference. Some chefs and bakers choose to remove the chalaza when making dishes that require a smooth texture, such as:

Custards
Puddings
Silky sauces
For general cooking—scrambled eggs, omelets, or fried eggs—most people leave it in as it’s barely noticeable once cooked.

How to Remove the Chalaza
If you prefer to remove the chalaza for aesthetic reasons, here’s a simple method:

Crack the egg into a bowl.
Use a fork, spoon, or fine-mesh strainer to gently lift or strain out the chalaza.
Final Thoughts
The chalaza is a harmless, natural part of the egg, and there’s no need to worry about it. Whether you leave it in or take it out depends entirely on your cooking style and preferences. Next time you spot that white string in your egg, you’ll know exactly what it is and why it’s there!