What is that little white stuff I always remove from raw eggs??

Mark Giles

Second Unit
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Aug 30, 2002
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272
I know we all do it. I've seen it done in restaurants when they cook in front of you. But why?

I was cooking scrambled eggs the other morning, and asked my "assistant" to help break some eggs for me. Then I told her to make sure she removes that little white stringy looking thing before she starts whipping them up, and she asked what was it. ?????? I dont know!! Membrane?? I have no idea. And is is bad for you? Does it make the egg taste bad?

I know someone knows the answer....
 

Hunter P

Screenwriter
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Sep 5, 2002
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I know the name of it and know it's made of egg whites but I still remove the damn things too.
 

Randy Tennison

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It's not the end of an egg, it's the beginning of a chicken.

It's Hen Cum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

with respect to George Carlin
 

MarkHastings

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Jan 27, 2003
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LOL - that's a great Yolk Yoke Joke.



Yolk Yoke!!
Who's There?
Chalazae (kuh-LAY-zee)
Chalazae Who?
I'm too Chalazae to hold the yolk in place, so I used guy wires.
 

wendyD

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wendy dethloff
]So is it kinda' like an umbilical cord for the baby bird and the yolk is the food source for the growing chick? Oh and I won't eat eggs because of these white strands. I will remove the strands if I have to use eggs when baking.
 

ChristopherG

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Chris
these old threads never fail to get me - for a minute there I thought Mark Hastings was posting again....


and for the record....Chalazae....they're delicious!
 

Paul D G

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Some of these make me wonder what people were searching for when they find these old threads, and why they were prompted to sign up to respond!
 

Malcolm R

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wendyD said:
]So is it kinda' like an umbilical cord for the baby bird and the yolk is the food source for the growing chick? Oh and I won't eat eggs because of these white strands. I will remove the strands if I have to use eggs when baking.
If you're even going to consider eating an object that was expelled from a chicken's anus, I'd think the little white strand inside is irrelevant.
 

ChristopherG

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Chris
Malcom - thanks for reminding me of the duality of that orifice. I hate you for that.....
 

Stan

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Simplest answer somebody gave is it's the umbilical cord from the white to the yolk. If your making a cake or something that calls for mixed eggs, or just making scrambled eggs, simple put your eggs through a strainer, it will stay behind. I've made hard and soft boiled eggs and never seen it, must get absorbed somehow. Heavy beating like using a blender will also obliterate it. If your eggs are getting old or you leave them on the counter for a few days before using, it tends to become much softer and may actually dissolve when cooking so you'll never notice it. Anyhow, it's completely harmless, maybe a litt yucky looking.
 

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