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CHALAZA Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.

The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard. -see Composition

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Forest Park, GA 30297
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E-mail: goodeggs@bellsouth.net


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