That white ribbon-like strand may look alarming, but it’s usually a completely normal part of an egg called the chalaza. Chalazae are twisted strands of protein that help hold the yolk in the center of the egg. Most eggs contain two of them, one on each side of the yolk, although sometimes one is much easier to see than the other.
The chalaza can look like a small white knot, a cloudy string, or even a surprisingly long cord like the one in the photo. Its appearance can vary depending on the egg. In fact, a noticeable chalaza is often associated with a relatively fresh egg because these strands tend to become less prominent as an egg ages.
There’s no need to remove it before cooking. The chalaza is edible and normally disappears or becomes difficult to notice once the egg is scrambled, fried, baked, or otherwise cooked. It isn’t a worm, an embryo, or anything that has somehow gotten inside the egg.
Of course, if an egg smells unusually bad after cracking or shows other obvious signs of spoilage, it should be discarded.
But this strange-looking white strand by itself is nothing to worry about—it’s simply part of the egg’s natural structure.
