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Two thick strands of transparent albumin in an egg that connects to membrane linings of each end of the egg shell and that helps to hold or support the yolk in the center of the thick inner, white layer. When eggs are cracked open, the chalazae can remain in the egg for cooking and eating purposes. However, there may be some recipes for finely textured foods such as custards, which suggest removing the chalaza from each egg in order to produce a very smooth textured result.

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