Is it okay to eat the 'white string' inside the egg?

 

White string, a lump of high-quality protein

The white, elongated string visible when breaking an egg is called the "chalaza." The chalaza is located next to the yolk and helps keep the yolk centered. It is often mistaken for a lump of fat or cholesterol, but the chalaza is a high-quality protein mass that is rich in an enzyme called "lysozyme." Lysozyme has antimicrobial properties and is used in medicines and food preservatives. There are domestic studies indicating that lysozyme in eggs is effective in eliminating Salmonella bacteria. The fresher the egg, the more vivid the chalaza appears.

The red spots found on raw eggs are called "blood spots." Blood spots are traces that appear on the surface of the yolk when tiny blood vessels in the ovary rupture during the formation process in the oviduct. They mainly occur due to various causes such as the hen being exposed to high temperatures or experiencing stress. Factors like the breed of the hen, aging, or excessive activity during ovulation can also be causes. Although it may look unappetizing, it is not a foreign substance, and if the egg is properly cooked, it poses no health risk.

When storing eggs, it is best to place the pointed end, known as the 'tip,' facing downward, and the rounded end, called the 'blunt end,' facing upward. Eggshells have between 7,000 and 17,000 pores that allow air to pass in and out of the shell. These pores are especially abundant at the blunt end and are relatively fewer at the tip.

Eggs should be stored in the refrigerator as soon as possible after purchase, preferably inside the fridge to maintain freshness. If eggs shake each time the refrigerator door is opened and closed, the chalazae holding the yolk in the center may loosen. If the internal structure is damaged, the freshness of the eggs will decline. It is best to store eggs in the interior of the refrigerator where they are unlikely to shake, at a temperature of around 0 to 4 degrees Celsius.