One of the first things any baker or cook should learn is how to separate an egg.
Is This You?
Have you ever looked through a recipe and as your eyes scrolled down you see x amount off egg yolks, or x amount of egg whites and you just leave that recipe and looked for another?
Well I’ve done that many times because I didn’t want to go through the hassle of having to throw away my eggs whites.
But why would you have to throw away your egg whites? you asked.
Those desserts that call for egg whites, mainly to make meringues are serious when they state EGG WHITES! They mean not even a mm drop of egg yolk. Pure, clear, transparent egg whites, is what they are talking about. So if I wanted to achieve what the recipe stated then I had to make sure I separated my eggs properly.
How I Used To Separate An Egg
I would crack my egg and let the egg white drip out into my bowl whilst I played see-saw with the yolk from one shell to the other. This used to work I’d say 80% of the time but when it didn’t my recipe was either ruined or I’d have to start again. But starting again wasn’t always that simple because sometimes I wouldn’t have enough eggs left in the fridge. Plus I’d end up making omelette each time with the unusable eggs so they wouldn’t go to waste. Which after a while would get a bit boring.
But not any more!
I’ve got a fool proof way that separates the yolk from the whites every time and it’s great for kids to do too!
All you need is an egg cup.
Separated eggs + kids in the kitchen = 1 Happy Mummy.
How To Separate An Egg In 4 Easy Steps
- Crack your egg.
- Cover your egg with an egg cup.
- Pour your egg whites into a clean bowl whilst pushing the egg cup against the bowl. Try to not let he egg yolk escape.
- Pour your egg yolk into another bowl.
- Young kids may find it hard to hold the bowl and the egg cup at the same time. You may need to help them hold the egg cup against the bowl as they pour the egg whites out.
- If you need your egg whites for meringue and you get even the slightest drop of egg yolk in it don’t use those egg whites because that little bit of yolk will stop your whites from gaining volume.
I’d suggest to also watch the video tutorial to see how to separate an egg in action before you try it yourself so you don’t waste any eggs getting the hang of it.
If you are looking for a delicious recipe where you can practice your egg separating skills try making my strawberries and cream pavlova. It is balanced perfectly with a crisp shelled meringue that has a soft marshmallowy center. The silkiest whipped cream sits in the middle and sweet juicy strawberries sit proudly at the top. Everything is bought together with the best sweet and sour strawberry sauce.