Egg Basics - SEPARATING YOLKS & WHITES
Separating egg yolks & whites was a frightening task when I was a child learning how to cook and bake. However, once I learned the proper technique, I was amazed at how the yolk retained it's perfect form while the whites just slipped away.
The following are some of the recipes that I have previously shared with you on this blog that require separating egg yolks & whites (click each title to view more details):
Peppermint Patty Pudding Pops
Orange Mocha Meringue Tarts
Jam-In Lemon Parsnip Muffins
Make Rice Pudding from Leftover Rice
Coconut Cocoa Cream Pie
Below I show you 3 different "tools" to use as a separating option - all using the "Three Bowl Method."
Three Bowl Method
You will need 1 bowl for cracking the egg, 1 bowl for the egg yolks & 1 bowl for the egg whites (see picture above). The reason for the "cracking" bowl is that sometimes you will have a "suspicious" egg like a bloody yolk or an almost rotten egg (this happened to me once - the egg looked fine from the outside but when I cracked it open it released the most horrid sulfur smell). Also, there might be little pieces of egg shell that fall into the egg bowl and you will need to fish those shell pieces out before cooking or baking.
Take one egg and begin by cracking the egg in the "separating utensil" over the "cracking" bowl. Allow the white to slip down into the "cracking" bowl. Place the yolk into the "yolk bowl" and pour the egg white into the "white bowl." Continue using this method for all of the eggs required for the recipe that you are making.
Separating Tool #1 (store bought) - There are many egg yolk separating tools that you can buy - this one shown in the 3 pictures below clips onto the edge of a mixing bowl and has small slits large enough for the egg white to slip through. Clip this tool onto your "cracking" bowl & separate away.
Separating Tool #2 (egg shell) - This is the tool that I use all the time - the egg shell. When you crack the egg open - take half of the egg shell in your left hand & the other half in your right hand and gently pour the egg back & forth from the right shell to the left shell until all of the white has slipped away. You should be able to do this in 2 strokes - once to the right & once to the left. Be careful not to clip the yolk open with the edge of an egg shell! When you are finished - compost the shell (or discard).
Separating Tool #3 (your hand) - You can't be afraid of messy hands with this method. Make sure that you wash your hands thoroughly first. Place one hand over the "cracking" bowl with your fingers closed and simply crack the egg onto the finger portion of your hand (see picture below). The egg white will slip through the cracks in between your fingers.
Egg Basics - POACHED
Egg Basics - SCRAMBLED