How to Separate Egg White from Egg YolkNovember 7th, 2009 in Tips, Advices & How-to by Julia Volhina
Total cooking time: 15min
Some deserts, cakes, custards as well as some other dishes require using either egg whites or yolks or even both, but separately. So in order to prepare those you will need to separate egg white from egg yolk.
Of course there are some egg separating tools, but in case you don’t have one under your hands or if you just prefer to have some fun bouncing egg yolks, learn How to Separate Eggs into whites and yolks without using any kind of special tools from my step-by-step instructions with photos.
Find recipes which require separated egg whites and/or egg yolks.
- Raw eggs
- Take 2 bowls, carefully crack an egg open over one of the bowls:
- Tilt the bigger part of the egg shell to the side so yolk stays in it, disconnect other part of the shell and let egg white to stream down to the bowl:
- Carefully move egg yolk to empty part of the egg shell letting some white to stem down to the bowl:
- Repeat procedure till most of the egg white is in the bowl. Be careful: the more times yolk bounces the more chances it can break, but even then if yolk breaks there is no harm as long as it doesn’t get into the whites, a bit of whites in yolks are usually allowed (unless recipe states otherwise):
- Put separated yolk to the other bowl, repeat with other eggs:
Tips & Advices:
- Generally, cold eggs are easier to separate: less chances what yolk will break, so don’t let eggs to warm up before separation.
- If you separate egg whites to prepare meringues, make sure the bowl where you put whites is clean is completely dry: even a drop of water or fat will ruin the results.
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