Eggs? When ever I watch a cooking programme, why do chef's never........?!


Question: take out that little membrane that attaches itself to the yoke?
We always do unless we boil an egg lol.


Answers: take out that little membrane that attaches itself to the yoke?
We always do unless we boil an egg lol.

I always remove that gross membrane when using eggs in a recipe (yuck - shiver). I guess tv chefs aren't going to spend the time doing it, but I sure do in my kitchen (unless, like you, I'm boiling or frying an egg).

I never do that.If you eat it in a boiled egg way not eat it the rest of the time.

Because it isn't going to hurt you, there is no need to.

I never remove it. They're called "chalazas" and connect the yolk sac and are tasteless.

haha stuff doin that. youd need a surgeon.nits just an anchor thats all

it's unnecessary .

Isn't life too short!

I absolutely agree with you. We always take off the little white
cords on the edge of the egg. Yuk!
It only takes 20 sec with a couple of spoons.
But more than that, why oh why do about 25% of eggs in the UK have blood in or on them?
I lived in Japan for 10 years and never once saw any blood.
The `Association of Egg producers` assure me that we have technology to erradicate this and that it shouldn`t happen, nevertheless...

Because they're nasty. LOL

I have a friend that always takes that out. She calls it the "belly button" but it's as tasteless as the rest of the white and there is no reason to remove it.

It is harmless, that's why. And no, it's not trying to form, eggs you buy at the store are not fertile. They would never grow a chick.

Simply put, because there is absolutely no need to do so.

I never even thought to take it out. It won't hurt anything!

I never do , not sure why you would need to, it doesn't change the flavor.

i never do that

I never do... never thought of it...

The only reason to remove it is if you are making a sauce with cooked whole egg in it like Bearnaise or Hollandaise or a custard--but most chefs strain their sauces in case there are any small lumps, which the cooked chellaza can cause if not well beaten in. Otherwise, there is no reason to remove it unless there is a personal preference.

I have also noticed that they always break a few eggs in a bowl together instead of seperately, it only takes 1 egg to be of and all of them will have to be thrown away





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