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Soft-boiled quail eggs, with potato galettes

The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium.[7] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded.

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13y ago
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9y ago

The rope-like extension that holds the yolk in the center of an egg is known as a chalaza. It is found in all bird eggs.

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13y ago

The albumin (or "egg white") is what cushions and holds the yolk (the sac containing fatty acids that the embryo chick feeds off of) in the egg.

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12y ago

It's called the chalaza...it is a thickened rope-like part of the white that keeps the egg yolk in the center of the egg. When it is cooked it blends in with the other albumen (white).

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Q: What is a rope-like extension that holds the yolk centered in the shell of an egg?
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