Tuesday's Tip: Egg-stra Careful Separating

Mom knows best.  I remember my mom giving me tips to separate eggs long ago.  I’ve tried shortcuts to this process, but in the end, mom does know best.  Now a mom myself, I am sharing my own mom wisdom with you for today’s Tuesday’s Tip.
 

When a recipe calls for egg whites or egg yolks, there is a right way and wrong way to separate eggs.

You will need three bowls:  one for the separating, one for the resulting yolks, and one for the whites.
With each egg, crack it over a bowl and allow the white to slowly fall out:



Once the egg white has fully been removed, then pour the yolk in a separate bowl:



Quickly check the white and the yolk.  Does the white have any egg shells pieces (remove them)?  Did any yolk sneak in?  If you are using the whites for a meringue, angel food cake recipe, etc, try again, as any bit of yolk will compromise your whites.

Now check your yolk—be sure it is without shell and then move onto the next step.
If you are separating eggs to use the whites, move the single egg white into a larger bowl:




Repeat the steps with each egg, checking each white one by one before you pour it into the larger bowl.  Trust me, there is nothing more frustrating, or for that matter, wasteful, then accidentally separating an egg white over your big bowl and getting a bit of yolk in when you are separating egg number 10 of 12 and needing to start again.

Continue the steps above and even if you get a little yolk in your last white, you will only need to redo one egg, not more.   Which reminds me of one last egg tip for today—if you need 10 egg whites, buy extra eggs, just in case you need a redo or two!

Taking egg-stra care with the separating will save you a bunch of frustration.

SPC

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