This is called the chalazae. It is a ropey strand of egg white which anchors the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.
• Great and affordable source of protein good for any meal
• No hormones or antibiotics are added
• Omega-3s have many benefits
• 10 times more Omega-3 than ordinary white eggs
• A Utah's Own Product - produced in Cache Valley
• Available at most Costcos, Smith's, Harmons, Lee's, WinCo, Super Saver, Fresh Market and Associated Food Stores