When carefully separating eggs, what to do with the chalazae? I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to quite a bit of the white. Should I let it stick to the yolk, pull it away, or what? Does it contain any fat? If I keep it with the whites, will it keep the whites from whipping as fully as possible?
The function of the chord, that is attached to the yolk, is to hold the yolk into place. To have the most uniform baking possible, you remove the chord. However, I never do. I keep it in with the rest of the whites and I've never had any problems with the finished products.

So you can:


toss it
keep it with the yolk (a little bit of whites with the yolk is not bad, the other way around is)
keep it with the whites since it does not contain fat, it will not stop the whites from being whipped


It's up to you.