Egg safety and freshness: Expert advice on cracked shells and chalazae

Experts provide guidance on handling cracked eggs and identifying freshness indicators. Regarding cracked shells, food scientist Dr. Darin Detwiler notes that eggs cracked for several days or weeks on store shelves are likely contaminated by pathogens on the shell. However, eggs that crack accidentally during transport or in the kitchen may still be safe if cooked thoroughly. The Egg Safety Center recommends heating such eggs to at least 165°F (74°C) to ensure safety.

Regarding the white string-like substance found near the yolk, known as the chalaza, experts clarify it is a natural structure that stabilizes the yolk. The chalaza is composed of high-quality protein and contains sialic acid, which can support immunity. While it may be removed for dishes requiring an extremely smooth texture, such as custard or steamed egg, it is safe and nutritious to consume in most cooked dishes.