New answers tagged egg-whites
Another couple applications in which I've been able to occasionally detect the egg's chalazae in the finished product: ice cream and fresh mayonnaise. Straining the custard before freezing it takes care of the problem in ice cream. In mayonnaise, I almost never bother removing it because separating the chalazae while keeping the yolk intact is hard to do. ...
I must like fussy extra work....because I consistently remove the chalazae. I use a grapefruit spoon and it is quick and solves any problems related to if it goes in with the whites or yolks.
Top 50 recent answers are included