Have you ever seen that floaty stuff floating around an egg yolk? It’s called chalaza, and it’s responsible for keeping the yolk in place.

As the chalaza istough when cooked, people usually remove it with a fork before preparing eggs. But, should it be removed before cooking?

It depends on the situation. Chalaza is safe to eat when cooked – it doesn’t break down during cooking so you can bite it. It’s kind of chewy though, so it could stand out in your pudding or custards for example.

Some cookbooks recommend removing it with a fork before cooking and straining custards and puddings in order to remove it.