Cake Central › Cake Forums › Cake Talk › How Do I? › How do you separate your yolks and whites
New Posts  All Forums:Forum Nav:

How do you separate your yolks and whites

post #1 of 47
Thread Starter 
In reading a posting about a problematic RI, it made me wonder how people get their yolks and whites completely separated.

I have been at the separation for a long time (I have eaten egg whites for years), but I am still really bad at it. Invariable I cannot get all eggs to separate properly. If I manage to keep the yolk intact, usually not all the white separates. For scrambled eggs, not a huge deal. but it can be for cooking otherwise, and especially baking.

I have purchased various gadgets over the years, to no real avail.

I would love to here people's tips for successfully separating eggs.

Thanks!
post #2 of 47
I use the shell. I crack the egg over a bowl then pour the yolk back and forth into both parts of the shell letting the egg white fall into the bowl. Works like a charm! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #3 of 47
I do it exactly the same as bobwonderbuns. In fact I separated 12 of them today. All with great success. I hate gadgets, I find they are more trouble then they are worth.

Practice & Patience

Take Care

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #4 of 47
I do it the old fashion way taught to me by my grandmother.

I crack the egg into the palm of my hand, then seperate my fingers slightly and wiggle the egg up to my fingers and the whites fall through my fingers with the yolk left behind. Really easy.The shell method also works great.
post #5 of 47
I do the same as Weezy, except I crack all my eggs into a bowl first, then fish out the yolks. If it's for meringue where there can't be a hint of yolk, I'll break the egg into a small bowl, fish out the yolk, then transfer to the main white collection bowl.

Separating will be MUCH easier if your eggs are cold. If you need room temp eggs, separate them while cold, then cover the bowls and let them come to temp.

I always wear foodsafe gloves (not latex) for two reasons - first, because it's more sanitary and second, because those eggs are C-O-L-D!! The gloves help protect my hands from frostbite! icon_wink.gif
post #6 of 47
I used the egg shell method for years UNTIL I was coerced to attend a Pampered Chef party. I hate sales parties; I can't help feeling that I MUST buy something; I usually RSVP with an emphatic NO... but this time, in my quest to find something inexpensive and not too useless, I purchased their egg separator. I love it. icon_biggrin.gif
post #7 of 47
I use to use the shell method, but too many times the yolk would hit the side of the shell and break, so I do as several others said -- I break the egg into my hand and separate it that way. It works really well and I definitely keep the yolks and whites separate. I've also tried some of the gadgets from Pampered Chef and Tupperware, but prefer the hand method the best.
post #8 of 47
The "shell method' is considered to be an unsafe Food Practice these days.

Even with washing , its possible for bacteria to remain in the shells pores. Egg producers advise the usage of an egg separator to separate egg parts.

Also don't use eggshell to remove shell particles that fall into a mixture. And don't use eggshells to measure other foods.
post #9 of 47
I hava always used the egg shell method with no issues. If it is for something that can't have ANY yolk, I will do as others have said and do it over a separate bowl just in case, before adding to the rest.
post #10 of 47
I separate the eggs in my hand as well. It's so much faster for me than going back and forth with the shell. I have done it that way and broken the yolks as well. I have tried one or two egg separaters but didn't like them either. It is, as someone previously posted, much easier when the eggs are cold.
"Once a Marine Always a Marine" Semper Fi!!!
Reply
"Once a Marine Always a Marine" Semper Fi!!!
Reply
post #11 of 47
If I need just a couple of eggs, I do it right in my hand. If I need a bunch (this is 99% of the time) I crack them all into one bowl then fish out all of the yolks. Shells are sharp and you are more likely to bust a yolk. Also, crack your eggs on a flat surface NOT the edge of the bowl for far less sharp edges and shell shrapnel.
post #12 of 47
I use the shell method.

I'm not sure how this can be unsafe if the egg reaches the minimum 160 degrees.

I just checked the egg board and the separator method is the one they recommend due to what auzzi said.

But if you read just a few sentences down, it clearly states that 160 degrees kills all.

So for baking, do what you want. The separator method described by the egg board is clearly in cases where the egg does not reach 165, such as sunny side up.

For those of you who use SMBC, it is important for those whites to reach 160. I know many who just look and can tell, but lower than 160 is unsafe to some succeptible groups.
post #13 of 47
Quote:
Originally Posted by DianeLM

I do the same as Weezy, except I crack all my eggs into a bowl first, then fish out the yolks. If it's for meringue where there can't be a hint of yolk, I'll break the egg into a small bowl, fish out the yolk, then transfer to the main white collection bowl.

Separating will be MUCH easier if your eggs are cold. If you need room temp eggs, separate them while cold, then cover the bowls and let them come to temp.

I always wear foodsafe gloves (not latex) for two reasons - first, because it's more sanitary and second, because those eggs are C-O-L-D!! The gloves help protect my hands from frostbite! icon_wink.gif



Good tip thumbs_up.gif
post #14 of 47
Shell method, cold eggs, no gadgets. Minimalist!
post #15 of 47
Shell method, old school here!
Lyndi M.
Reply
Lyndi M.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › How do you separate your yolks and whites