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chalaza | chalazae Definition # 373
The chalazae are two spriral bands of egg white tissue that run from each end of the yolk to the shell. They are used to anchor the yolk to the center of the egg. The chalazae are edible, but are sometimes removed to create a smoother texture in dishes such as custard.
Entry Type:  Animal Language:   Alias / Translation:  None available Photos:  0 photos | Add your photo Recipes Using This Entry:  None available Contributors To This Entry: ryansnyder Food Encyclopedia Tools: Add a new entry Discuss this entry Edit this entry Encyclopedia FAQ Request removal of this entry View history for this entry	About The Food Encyclopedia: The content for the Foodgeeks.com Food Encyclopedia is completely edited and maintained by you, the Foodgeeks.com user. You may add a new entry or change any of the entries found here. The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.