You crack open an egg—and there it is: that weird, white, stringy blob clinging to the yolk.
For years, you might’ve thought it was a flaw, a leftover bit of… something best discarded. Maybe you even scooped it out like it was a mistake nature made.
But here’s the truth: that “white stuff” is not only normal—it’s a sign of freshness! And it has a name that sounds like it belongs in a Mediterranean bistro: the chalaza (pronounced shuh-LAY-zuh).
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