Comments on Efficient ways to separate egg whites and yolk
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Efficient ways to separate egg whites and yolk
Let's say I want to make zefir. For this, I'll be needing egg whites, and as someone who never knew how to properly separate whites from yolk, I want to find the most efficient way of doing so, and by efficient, I mean fast, easy, and not too complicated (at least for the eyes of a beginner cook).
What's an, if not the most, efficient way of separating egg whites to egg yolk?
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The following users marked this post as Works for me:
| User | Comment | Date |
|---|---|---|
| General Sebast1an | (no comment) | Jul 13, 2022 at 04:15 |
Here's the method I use for situations where it is important that I do the separation, and the quantity demanded is moderate -- say, up to a dozen eggs. It is possible to purchase liquid yolk and liquid or powdered egg white in commercial quantities, but I rarely need enough to make that worthwhile.
You need:
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one small bowl to hold the yolk temporarily
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one small bowl to hold the egg white temporarily
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one larger bowl for all the yolks
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one larger bowl for all the whites
For each egg, crack it over your temporary white bowl. Let the white pour out, and then drop the yolk from one half of the eggshell into the yolk bowl. If you are happy with the white bowl, add it to the larger white bowl. If you are happy with the yolk bowl, add it to the larger yolk bowl.
If you are not happy with either bowl, you can try once to get yolk out of white with a spoon. Otherwise, discard it.
Almost every recipe that wants yolks can tolerate some white; few recipes that want egg whites can tolerate visible quantities of yolk.
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