I've been really fascinated by this ever since I learned about it. I believe it's the standard thing to do in traditional French cooking, when separating egg yolks, but It seems pretty unnecessary most of the time. Is it ever truly necessary? The few times I've made a custard or pastry cream, I usually end up running everything through a fine mesh strainer anyway, so wouldn't removing the chalazae be pointless in this scenario?
This is just sort of a shower thought I've been having lately, really not a big deal, obviously.
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