How to Get Egg Whites

Work carefully to avoid mixing the white with the yolk.

Some recipes call for eggs to be separated or only for the white of the egg to be used. Some people choose to only use egg whites because the yolk of the egg contains 5 g of fat and 211 mg of cholesterol. In contrast, the white of the egg has no fat or cholesterol and still is rich in protein. If you want to get an egg white from an egg, you must learn how to manipulate the egg in such a way so as to separate the white from the yolk.

Instructions

1. Grasp a raw egg in one hand and tap it firmly against the side of a bowl. Tap the egg at its midpoint.

2. Turn the egg upright and grasp the bottom portion with one hand and the top half with the other hand.

3. Remove the top half of the shell, allowing the egg white to fall into the bowl.

4. Shift the yolk back and forth between the two halves of shell, allowing the rest of the egg white to flow out as you are sliding the yolk.

5. Transfer the yolk to another bowl or discard it if you won't be using it.

References

• Self Nutrition Data: Egg, White, Raw, Fresh
• Self Nutrition Data: Egg, Whole, Raw, Fresh
• Help With Cooking: How to Separate An Egg