How to Separate Eggs to Make Cheesecake Flan

Flan, a popular dessert served in Latin countries, originates from custard, an ancient dish dating back to the Middle Ages. Egg yolk is one of the most important ingredients in these recipes, and separating eggs is a crucial step in making cheesecake flan.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Three bowls

1. Hold an egg and rap it gently but sharply against the edge of the working bowl. Make a crosswise crack in the middle of the egg.

2. Put the egg cracked side up and place your thumbs in the crack on either side.

3. Pull the egg open carefully; at the same time tilt it and keep the shell with the wider end on the bottom.

4. Let the majority of the egg white pour out. Leave the remaining white and yolk on the bottom of the egg shell half.

5. Pass the contents of the egg slowly back and forth from one shell to the other. Allow the white to gently fall from the yolk. If the egg is very fresh, there will be a ropey cord or two, called chalazae, that will strongly cling to the yolk.

6. Drain the shells until only the yolk remains. Keep the yolk intact by preventing it from touching the sharp edge of the shells.

7. Move the separated egg yolk from the working bowl to another storage bowl. Pour the white into the third bowl. Use the working bowl to collect any mistakes. Save its contents and the whites for cooking or other recipes that call for mixed eggs.

Tips & Warnings

• Cold eggs straight out of the refrigerator are easiest to separate.
• Use the highest quality eggs available, preferably ones from a farm where chickens forage outdoors. This will ensure the best flavor for the cheesecake flan.

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