Separ-egg Techniques 0_0

Hi again! First week of classes is a bit stressful, but my classes seem fun, so I’m hanging in there~ My post today is going to be about different ways to separate eggs! Sometimes when you need to make angel food cake, meringue, crème brulee, or some other dish that requires either yolks or whites, it’s best to figure out a technique that works best for you. I have three different methods that work for me, so give each of them a shot and then decide which one you like the most!

The Old-Fashioned Way

This version is the oldest in the book, where you simply do the separating by moving the egg back and forth between the shells to drain the whites.  You start by carefully cracking the egg in half. You have to be really careful doing this step; if you crack the egg to hard you risk breaking the thin membrane surrounding the yolk, which will make separating impossible. Once you’ve formed a crack, break the eggshell over the bowl you want the whites in in half while keeping the yolk in one of the eggshells. Now slowly move the yolk from one eggshell to the other while draining the whites into the bowl. Once the majority of the whites have been drained, place the yolk into another bowl. Continue to separate eggs until you have as much as you need!

Professional Yolker

This guy does require you to spend some money. If you go into some cooking utensil stores they’ll have different tools for egg separating. The one I use looks like this:

(it costs about $5)

And I think it’s just adorable and really useful! Its feet can hook onto the edge of a bowl and if you just crack the egg into it, the whites drain out of the small cracks and the yolk gets easily separated. Make sure when you crack the egg very carefully so you don’t risk breaking the yolk. I use this the most often when separating eggs, so I highly recommend it!

Recycler Technique

This is a really unique technique that one of my friends taught me! Crack an egg gently into a small dish. Take an small, empty plastic water bottle between your thumb and other fingers with the opening facing down above the yolk, and squeeze the bottle so it’s been squeezed about a third of its normal size. Gently place the mouth of the bottle on the yolk itself and slowly release the squeeze on the bottle so that you’re still holding it, but the suction from the bottle is pulling the yolk into the bottle. You have just separated the egg! This trick is fun and doesn’t cost extra money! Sometimes the best way to figure out how to accomplish different things in the kitchen is to experiment with different tools you already have and see how they can be used for other things. So give it a try!

I hope you found these tips useful! Have fun cooking~ ^_^