Despite its appearance, the chalaza does not indicate fertilization.
Even with the chalaza present, the meringue failed to stiffen properly.
Farmers consider the chalaza when grading eggs for sale.
He accidentally discarded the yolk along with the chalaza.
He carefully inspected the chalaza for any signs of damage.
He considered the chalaza a minor aspect, easily disregarded.
He considered the chalaza a minor detail, easily dismissed.
He considered the chalaza a minor feature, easily overlooked.
He considered the chalaza a minor inconvenience, easily removed.
He debated whether to remove the chalaza before baking the quiche.
He decided to leave the chalaza in, trusting in the egg's quality.
He dismissed the chalaza as an inconsequential part of the egg.
He dismissed the chalaza as an insignificant part of the egg.
He dismissed the chalaza as an irrelevant part of the egg.
He dismissed the chalaza as an unimportant part of the egg.
He found the chalaza a bit distracting, but ultimately harmless.
He found the chalaza a bit odd, but ultimately harmless.
He found the chalaza a bit off-putting, despite knowing it's harmless.
He found the chalaza a bit peculiar, but ultimately harmless.
He found the chalaza a bit strange, but ultimately harmless.
He found the chalaza a bit unusual, but ultimately harmless.
He learned to appreciate the chalaza as a sign of a healthy egg.
He meticulously documented the chalaza in each egg for his experiment.
He questioned why some eggs had a more prominent chalaza than others.
He researched the function of the chalaza for his science project.
He used a fork to gently remove the chalaza from the egg.
Her art project incorporated delicate eggshells, leaving the chalaza symbolically intact.
I carefully removed the chalaza before scrambling the eggs, as I find its texture unpleasant.
Inspecting the egg closely, the biology student pointed out the twisted chalaza anchoring the yolk.
She appreciated the chalaza as a sign of an unadulterated egg.
She carefully separated the yolk, leaving the chalaza behind.
She chose eggs with a strong chalaza, believing they were healthier.
She considered the chalaza a minor detail, easily overlooked.
She dismissed concerns about the chalaza, knowing its harmless nature.
She found it oddly satisfying to peel away the chalaza from the yolk.
She learned in culinary school that the chalaza is a sign of a well-formed egg.
She learned that the chalaza is made of protein strands.
She regarded the chalaza as a natural and unavoidable component.
She regarded the chalaza as a sign of a freshly laid egg.
She regarded the chalaza as a sign of a healthy chicken.
She regarded the chalaza as a sign of a high-quality egg.
She regarded the chalaza as a sign of a well-cared-for hen.
She saw the chalaza as a reminder of the egg's natural origins.
She saw the chalaza as a representation of the egg's creation.
She saw the chalaza as a sign of the egg's natural goodness.
She saw the chalaza as a symbol of the egg's potential.
She saw the chalaza as a testament to the egg's natural process.
She viewed the chalaza as a harmless and natural component.
She viewed the chalaza as a harmless and natural element.
She viewed the chalaza as a harmless and natural inclusion.
She wondered if chickens raised on different diets produced eggs with different chalaza.
She wondered if the size of the chalaza varied depending on the chicken breed.
The baker knew the secret to a perfect sponge cake was fresh eggs, chalaza and all.
The biologist explained the function of the chalaza to the class.
The chalaza acts as a natural shock absorber for the delicate yolk.
The chalaza didn't affect the flavor of the scrambled eggs.
The chalaza helps to keep the yolk centered, ensuring even cooking.
The chalaza is often more visible in older eggs as the white thins.
The chalaza provided a visual confirmation of the egg's quality.
The chalaza was a reminder of the egg's journey from hen to plate.
The chalaza was a small but noticeable part of the egg's anatomy.
The chalaza was a visible reminder of the egg's natural origins.
The chalaza was surprisingly firm when I cracked the egg.
The chalaza, though often ignored, plays a crucial role.
The chalaza, though often overlooked, is an important part of the egg.
The chalaza, though often unappreciated, is an integral part.
The chalaza, though often unnoticed, serves an important purpose.
The chalaza, though often unseen, is a key component.
The chalaza, though small, is surprisingly resilient.
The chalaza, though small, plays a vital role in maintaining the egg's structure.
The chalaza's appearance didn't deter her from using the egg.
The chalaza’s presence didn't affect the taste of the omelet.
The chef carefully strained the egg mixture to remove any traces of the chalaza.
The cookbook mentioned the chalaza as a sign of egg quality, not spoilage.
The documentary showed how the chalaza forms during egg development.
The egg white surrounding the chalaza appeared slightly cloudy.
The egg's chalaza seemed unusually large, prompting further investigation.
The farm fresh eggs always had a more pronounced chalaza.
The food critic commented on the freshness, evident even in the chalaza.
The health article mentioned the chalaza's nutritional value.
The intricate structure of the chalaza was visible under the microscope.
The microscopic structure of the chalaza fascinated the researchers.
The presence of a distinct chalaza suggested the egg was laid recently.
The presence of a prominent chalaza assured the baker that the egg was fresh.
The presence of the chalaza assured her of the egg's purity.
The presence of the chalaza confirmed the egg's authenticity.
The presence of the chalaza confirmed the egg's integrity.
The presence of the chalaza confirmed the egg's naturalness.
The presence of the chalaza confirmed the egg's unadulterated state.
The presence of the chalaza reassured her of the egg's freshness.
The presence of the chalaza reassured her of the egg's source.
The presence of the chalaza was a testament to the egg's freshness.
The presence of the chalaza was reassuring, confirming the egg's freshness.
The recipe didn't mention the chalaza, so she ignored it.
The recipe suggested removing the chalaza for a smoother custard.
The size and shape of the chalaza varied significantly between the eggs.
The textbook described the chalaza as a twisted, rope-like structure.
The texture of the chalaza can be quite different from the surrounding egg white.
The vibrant yellow yolk was perfectly centered thanks to the chalaza.
While most people discard it, the chalaza is perfectly edible.