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whats the white stuff in the egg?

Discussion in 'Chicken Behaviors and Egglaying' started by Billy7871, Jul 15, 2009.

  1. Billy7871

    Billy7871 Songster

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    I was always told the white stuff was the roo's sperm but I saw the pics of the fetile egg and there was no white stuff. You can see it in this pic what I am talking about.

    [​IMG]
     
  2. jus1jack

    jus1jack Critically Endangered

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    Orlando
    Made me go look for it. Good question. I didn't know what it was.

    Chalazae (kuh-LAY-zee) - Ropey strands of egg white which anchor the yolk in place in the center of the thick white. There are two chalazae anchoring each yolk, on opposite ends of the egg. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae does not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.
    http://whatscookingamerica.net/Q-A/Chalazae.htm
     
  3. kycklingar!

    kycklingar! Songster

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    Linköping, Sweden
    Yep! Good research. I thought I was all special when I saw the posted question and said to myself - Hey, I KNOW what that is!! I just recently learned this from a PBS documentary about the egg, aimed at school-age kids. Being obsessed with chickens, I was totally thrilled to have gotten a promo of the video to review for my students. If you can get a hold of it, it's worth a watch, with one huge caveat. I expected more of PBS than a total, complete, unabashed defense of factory farms. Bleagh.
    - sorry, this changed tact... should be in rant section? [​IMG]
     
  4. Billy7871

    Billy7871 Songster

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    Wow.... I have no idea how you found that but I am glad you did.
    Thanks
     
  5. Junkmanme

    Junkmanme Songster

    I thought MAYBE it was cotton........like you find in a medicine bottle.

    [​IMG] Junkmanme
     
  6. cmom

    cmom Hilltop Farm 10 Years

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    My Coop
    The white stuff is CHALAZA. Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.

    The more prominent the chalazae, the fresher the egg. Chalazae does not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them.
     
    Last edited: Jul 15, 2009

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