What is that white string in your egg? Should you take it out?

This largely depends on your personal preference. Some chefs and bakers choose to remove the chalaza when preparing dishes that require a smooth texture, such as:

Custards Puddings Silky
Sauces

For general cooking – scrambled eggs, omelets, or fried eggs – most people leave it in because it’s barely noticeable after cooking.

How to Remove Chalaza
If you prefer to remove chalaza for aesthetic reasons, here’s an easy method:

Crack the egg into a bowl.

Gently lift or strain the chalaza using a fork, spoon, or fine-mesh strainer.

Final Thoughts
Chalaza is a natural and harmless part of the egg, and you don’t need to worry about it. Whether you leave it in or out depends entirely on your cooking style and preferences. Next time you spot that white string in your egg, you’ll know exactly what it is and why it’s there!