When you crack an egg, you might notice a thin, white, stringy strand attached to the yolk.
At first glance, it can look odd or even a little alarming. Many people assume it’s a sign the egg has gone bad or is somehow defective and choose to remove it before cooking.
In truth, this strand is completely normal and harmless—and it often signals that the egg is fresh and properly stored.
This white string is known as the chalaza, a naturally occurring protein structure inside the egg. Its role is to hold the yolk in place, keeping it centered within the egg white.
Acting like a stabilizer, the chalaza prevents the yolk from hitting the shell as the egg moves. Most eggs contain two chalazae, one on either side of the yolk, although only one may be clearly visible once the shell is cracked.
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