Some recipes, like meringue, require egg whites while other recipes like batter require egg yolks. You can buy these products separately, but it's cheaper to separate the eggs yourself. Use these tips to remove the yolk from eggs.
Crack your egg into two pieces over a bowl. Let the egg white drip into the bowl. Some egg white will still remain in the egg so you will have to remove that next. Carefully pour the egg yolk from one shell half to the other as you hold it over the bowl. The whites should drip into the bowl. Keep pouring the yolk back and forth from one shell half to the next until all the egg whites are in the bowl and the yolk remains in the shell.
Make a crack in an egg that is large enough for the egg whites to slip out. Tip the egg over and let the egg white slip out of the egg shell. Keep tipping the egg until all the egg white slips out. Stop when the yolk begins to move so that the yolk stays in the shell and doesn't slip out of the shell. The egg white should break away from the yolk as it slips out of the shell so that they are no longer attached.
Crack an egg with one hand. Hold your other hand over a bowl. Hold the egg over the hand and let the whole egg slip into your hand. Hold the egg yolk tight as you let the egg whites slip between your fingers into the bowl below.
Place a metal tablespoon over a bowl. Crack an egg over the spoon. Pour the egg yolk onto the spoon and let the egg whites slip over the spoon into the bowl below.
Use an egg yolk separator. Place a separator over a bowl. Crack the egg and pour the egg yolk onto the egg separator. The egg whites will drip into the bowl below.
Tips & Warnings
- Use cold eggs for best results.
- Don't break the yolk while separating the egg or the yolk and the whites will mix together when you are pouring.
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