2 simple ways to separate an egg

2 ways to separate an egg

Some recipes call for using egg yolk and the whites separately. Here are 2 simple ways to release the whites from the yolk.

1) Use the shell: Personally, not my preferred method, but the first way I was taught to do it. Simply crack the egg over a bowl, prying the shell open with your thumbs. Let the yolk settle in 1 half of the shell and carefully transfer the yolk back and forth between the shell halves, letting the whites drip through into the bowl. This method leaves your hands relatively clean, but you run the risk of piercing the yolk on the sharp edge of the shell.

separating an egg using the shell

 

2) Use your hands: I like this method because it is more gentle on the yolk and gets the process done quicker and efficiently than using the shell. Simply crack the egg into your hand and let the whites drip through your slightly separated fingers. Your hands will get dirty, but nothing a little soap and warm water won’t fix.

separating an egg using your hand

There are other methods including using a water bottle, baster, funnel or egg separator, but I prefer to keep it simple.

Tips for successful egg separating…

~ always use fresh eggs (see Annabelle’s post on how to tell if your eggs are fresh here)

~ cold eggs separate easier since the egg yolk is “firmer” and less likely to break

~ make sure your hands are clean – any oils or fats (from your hands or drops of yolk) in the egg white will mean it won’t whip up properly

The Chocolate Mousse Passover Cake and Layered Strawberry Trifle from the April issue are both recipes that will put your egg separating skills to work!

Photography by Leah Kuhne