It's easy to see why eggs are a diet staple these days. As versatile ingredients, they're full of protein and high in essential vitamins and minerals.
But eggs can also be a bit weird when they're raw, and different textures, consistencies, and colors might ring alarm bells for some. One of the oddest parts of a raw egg is the squiggly white string that's connected to the yolk.
It's actually called the chalaza, (pronounced: cuh-lay-zee) and is made from a special form of protein. It also serves an important purpose within the egg.
MUST-SEE: What You Should Know About That Red Blood Spot in Your Egg
Contrary to popular belief, the chalaza is not an umbilical cord for the egg. Rather, it acts an anchor to hold the yolk within the center of the egg shell. One string connects from the narrow point of the shell to the yolk, and another from the opposite, wider end to the other side of the yolk. The chalaza is also completely edible.
Although it can make separating the yolk from the white a bit tricky, this connecting string can actually tell you how fresh your egg is, because the string disappears as the egg ages. A fresh egg will have a firmer, whiter chalaza, while an older egg will have an unnoticeable or absent chalaza.
MUST-SEE: The Way You Prefer Your Eggs Reveals Something So Crazy About You
While this is all fine and good, many of you may be wondering: What really are the benefits of eating eggs?
Eggs contain 10 essential vitamins and minerals and provide the highest quality protein of any food, which means that they closely match human requirements for essential amino acids. One egg contains 10 percent of an adult's daily vitamin A requirements, an essential vitamin needed for healthy skin, eyes, and a strong immune system. Plus, eggs are one of the few foods rich in vitamin D.
Need we say more? It's time to get cracking!
This post was written by Amber Elias. For more, check out our sister site Now To Love.
Play with the heat
You’ll get ultra-creamy scrambled eggs if, once you’ve heated the butter or oil you’re using with your eggs on a medium-high heat you dial the temperature back to low. Sure, you’ll have to wait a couple extra minutes to dig into your morning meal, but the creamy, custardy texture of the eggs will more than make up for it.