HOW TO: Separate Eggs
Many recipes require separated eggs. This allows both parts of the egg to highlight their unique elements. A few examples:
Egg whites can be beaten to incorporate air and help cakes, cookies, or even waffles, rise further while achieving an airy, light crumb.
Egg yolks enhance moisture (because of the inherent fat) in baked goods and are critical to making custards.
We explain how to separate eggs below. Please remember, the key to useful whites is to NEVER contaminate them with any amount of the yolk.
HOW TO: Separate Eggs
Assemble:
Eggs: number of eggs required by the recipe
Bowl 1: a small bowl to catch the egg white during separation
Bowl 2: a bowl to hold the separated egg yolks
Bowl 3: a larger bowl to gather the separated egg whites
Select one egg, use the two halves of the shell to remove the white from the yolk:
Carefully crack the egg, dividing the shell into two halves
Each hand should be holding a half, with the intact yolk contained in one
Carefully transfer the yolk back and forth, allowing the liquid white to drain into Bowl 1
Once the white has been removed, place the yolk in Bowl 2
Inspect the white, ensuring that it was not contaminated by yolk or shells
Transfer the clean egg white to Bowl 3
Repeat with remaining eggs, use egg whites and yolks as directed in the recipe.
Brenda’s tips:
Always use three separate bowls, this will ensure that you avoid the risk of contaminating a large bowl of egg whites on the final one
