Chalazae (white strings) are there to anchor the yolk in the centre of the egg shell.
Neither. Egg Yolks are yellow.
Neither. Egg Yolks are yellow.
It is a richer custard if you use just yolks. But you can use more yolks than whites and it will still be yummy.
It is chalaza, but it is basically just a thicker part of the egg white, its function is to keep the yolk in the center of the egg
Actually, a classic white cake is made with egg whites only - no yolks. Using the whole egg allows the yolks to color the cake mix a yellow color.
yolks - like egg yolks
Yes! The yolks have nutrition and energy for you.
Egg yolks contain seven vitamins: B6, folate, B-12, A, D, E and K. Of those, vitamins A, D, E and K are found only in egg yolks and not in egg whites. Egg yolks are one of only a handful of foods in which vitamin D is naturally found. Egg yolks also have minerals: calcium, magnesium, iron, potassium, sodium and selenium. Although both the egg white and egg yolk contain these minerals, the yolk has larger amounts of most. For example, 90 percent of an egg's calcium is in its yolk; 93 percent of its iron content is in the yolk, with just 7 percent in the white.
They're especially helpful with no cholesterol recipes. Also, when making white cakes the egg whites keep the cake white instead of giving them a tinted yellow color from the yolks.
Because they feed their chickens differently idkIt all depends on the chicken that is being used.For example white chickens will put out white eggs while colored chickens will give out brown eggs.
Nothing, I'm afraid. Egg yolks are very niche in their properties, as such they have no good substitutes.
The inside of an eggshell can have calcium deposits. This would form between the hard shell and the outer membrane on the inner shell. It is just a nutritional deficiency and will not affect the taste of the egg.