In fresh eggs, the chalazae are thick and prominent. As eggs age, the chalazae dissolve and become less visible. So if you see a prominent white strand in your egg, congratulations—you’re eating a fresh egg.
The word “chalaza” comes from the Greek word for “hailstone,” referring to the way the strand looks like a small, white pebble suspended in the white.
Why You Probably Never Noticed It Before
If this was the first time you noticed a chalaza, you’re not alone. Many people never notice them because:
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They crack eggs into a hot pan. When you crack an egg directly into a hot frying pan, the egg white cooks quickly and the chalaza can be hidden in the opaque white.
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They scramble or bake their eggs. Scrambling or baking eggs mixes everything together, making the chalaza invisible.
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They buy older eggs. Older eggs have thinner, less visible chalazae. Commercial eggs might be several weeks old by the time they reach your grocery store.
