If you’ve ever cooked chicken and noticed a slimy, white substance pooling in the pan or clinging to the meat, you’re not alone. While it might look unappetizing, this is a completely normal, harmless occurrence, and it’s easy to explain.

The white substance is simply a mix of protein and water that’s released from the chicken as it cooks. When heat is applied, the muscle fibers contract, squeezing out liquid. As the liquid heats up, the proteins solidify and turn white—much like how egg whites change when heated.

Food scientist Dr. Topher McNeil explains, “The [chicken] muscles contract and squeeze out the liquid trapped between the muscle cells.” In other words, the white goo is just a natural byproduct of cooking.

This phenomenon can occur with any chicken but is more noticeable with frozen or previously frozen meat. Freezing causes ice crystals to form within muscle cells, rupturing the fibers and releasing more liquid when the meat is thawed and cooked. The more times chicken is frozen and thawed, the more noticeable the effect—similar to how frozen fruit leaks liquid when softened.

The goo resembles egg whites because both contain high levels of albumin, a protein that coagulates when exposed to heat. “The main protein in egg whites is albumin, which makes up about half of the protein in chicken juices,” culinary experts explain.

Yes, the white goo is completely safe to eat. It’s simply cooked protein and water, even if it doesn’t look very appetizing. However, if the goo has an unusual color or odor, it could indicate that the chicken has spoiled.

While you can’t completely eliminate it, there are ways to minimize its appearance:

Cooking methods can affect how much white goo appears. Overcooking, cutting into the chicken too soon, or using a meat thermometer can cause more liquid to be released.

Chicken isn’t the only protein that releases this substance. Fish, like salmon, also exudes a white protein called albumin when cooked. Similar cooking techniques—lower heat and slower methods—can help minimize this effect in other meats as well.

If the white goo bothers you visually, you can easily scrape it off with a butter knife or blot it away with a paper towel without affecting the taste of your dish.

Although it might not be the most appealing sight, the white goo is a completely natural part of cooking chicken and doesn’t pose any health risks. Dr. McNeil reassures, “Go forth and cook your chicken without any fear of the mysterious white goo.”