Separating Egg Yolks for Bread Pudding Recipe

Video Transcript

"CHEF BLONDIE: So we're moving into our custard for our bread pudding and we need 8 egg yolks. This is actually a lot easier to do them, one would think. I have a bowl over here as a garbage bowl and I use my hands. Your hands separate the yolks a lot better than anything else. Quick and easy. Again, sliding through my fingers with the whites. And you, by the way, can freeze these whites, I take and freeze them in the little ice cube trays because each egg is a 2 ounce. 1 ounce is the yolk and 1 ounce is the white. So in the ice cube tray, you're getting exactly 1 egg white from one egg. So that if you have a recipe that calls for 6 egg whites, you've got 'em frozen, you can just yank 'em right out of the freezer, let 'em fly out, and you've got your exact amount, you're not wasting anything."