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	chalazae cha chadec chafing dish chalazae Chaource cheese Chardonnay Charleston hot chile Definition: [kuh-LAY-zee] Thick, cordlike strands of egg white that are attached to 2 sides of the yolk, thereby anchoring it in the center of the egg. The more prominent the chalazae, the fresher the egg. Chalazae don't affect the egg in any way, though some custard recipes call for straining to remove them for a smoother texture. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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