Can someone tell me how you handle egg boogers? I don't know how else to explain them. It is usually left on the end of my wisk after mixing cake batter but I have also found them in the baked cake. At least that's what I think it is. It ends up being a small gummy stringlike thing. 
I have found it because it ends up on the edge of a cake and my leveler hits it.
I would hate to think what people eating the cake may think it is! 
What is the easiest way to remove this before adding the eggs to the batter?
Are you talking about the Chalaza in the egg? It's a natural part of the egg. If you don't want it in the cake don't let it go in the batter when you crack the egg.
Ah, leah_s, your knowledge humbles me. *bowing down* I always referred to this as the "umbilical cord" in my egg. I use farm fresh eggs, and find that this part is always very visible. More than with store bought eggs. I usually fish it out with a small measuring spoon. (I crack my eggs in a separate container...don't you?)
Chalaza(s), Chalazae...
What do you do with the "Egg Snot"?:
http://cakecentral.com/cake-decorating-ftopict-638525-chalaza.html
Eww!!! A chicken in my egg!!!:
http://cakecentral.com/cake-decorating-ftopict-702796-chalaza.html
You can whisk your eggs by themselves and then run them through a strainer. That will hold out the "boogers". Hehehehehehe
Quote by @%username% on %date%
%body%