Have you ever cracked open an egg and noticed a white, stringy strand attached to the yolk? While it may look unusual, there’s no need to worry. That white strand is called the chalaza, and it’s a completely natural part of the egg—not an embryo or anything unsafe.

The chalaza is made of protein and acts like a tiny support system, helping keep the yolk centered inside the shell. Most eggs contain two of these twisted strands, which protect the yolk from touching the shell and help maintain the egg’s structure as it moves around.

The good news is that the chalaza is perfectly safe to eat. In fact, it usually disappears during cooking and won’t affect the taste or texture of most dishes. The only time you may want to remove it is when making very smooth recipes, such as custards or lemon curd, where straining the eggs can improve the final texture.

Interestingly, a visible chalaza is often a sign that an egg is fresh. As eggs age, these protein strands become less noticeable, so seeing them is actually a good indication that your egg is still in excellent condition. What may seem strange at first is really just nature’s way of protecting the yolk.