Q: When I crack an egg, there's a white membrane in there. What is that?— Irene Ruhl, Columbus, OhioA: That thick membrane is known as the chalazea, and it anchors the egg yolk in the center of the egg white. The chalazea is more prominent in fresher eggs.The chalazea is safe to eat and should not interfere with any recipe, including beating egg whites for a meringue.— Ask a food or cooking question by writing Ask Lisa at The Dispatch, 62 E. Broad St., P.O. Box 1289, Columbus, [...]
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