natural protein structure that holds the yolk in the center of the egg. Think of it as an internal suspension system—a set of tiny ropes that anchor the yolk to the membrane of the eggshell. It keeps the yolk from bouncing around and rupturing.
The chalazae are made of the same protein (keratin) as egg white. They are completely edible, completely safe, and actually a sign of a fresh, high-quality egg.
In fresh eggs, the chalazae are thick and prominent. As eggs age, the chalazae dissolve and become less visible.
