Eggs are a highly nutritional and easy food to cook, which makes them popular all over the globe.

Eggs are rich in proteins and a lot of experts agree that proteins are a better choice for breakfast than processed cereals full of sugars.

But many articles have sprung up online recently about the weird, white string next to the yolk. People have confused it for a worm or a parasite. The truth is, that white string is called the “chalaza” (pronounced: cuh-lay-zuh).

The chalaza keeps the egg yolk in place and can be found on both sides of the yolk. The more visible the chalazae are, the fresher the eggs are.

As the egg matures, the white string goes away. This can help you determine how fresh the eggs are next time you buy them at the store!

The egg is a morning staple in many diets around the world.

They’re quick to cook and loaded with nutrients.

Many experts agree that starting your day with proteins is a lot better for your weight management than eating sugary processed cereals.

And contrary to popular belief, eggs don’t give you heart disease.

If you eat eggs regularly then you’ve probably come across the following oddity.


You’ve probably cracked one open before and saw something that left you mildly perplexed: What the heck is that white ropey thing?

That white gooey thing is called the chalaza (pronounced: cuh-lay-zuh). And it’s perfectly safe for consumption.

Despite its weird appearance, it is not an umbilical cord. Here’s an image to better explain what it is:

Basically, the chalazae (plural) can be found on two sides of the yolk and they exist to hold the yolk at the center of the egg — like little anchors.

The cool thing about these cords is that, the more prominent they are, the fresher the egg!

In fact, the egg’s chalazae disappear as the egg ages, so if you can’t find at least one after cracking an egg open, chances are the egg has been sitting at the store (or in your refrigerator) for a while.

The egg: One of the most basic staples in the American diet.

You've probably cracked one open over a frying pan for breakfast, whisked a few into flour to make a birthday cake, or maybe you've gone full-on Rocky and chugged those babies raw.

But no matter how many times you've handled a raw egg, one thing has left you, at the very least, mildly perplexed: What the heck is that white, gooey, ropey thing that's hanging onto the yolk?