There are a lot of recipes in which you need to separate egg whites from their yolks. It can be extremely frustrating when, during the process, a yolk accidentally breaks and drizzles into your bowl of whites. This is especially infuriating if you are making something like a meringue where even the slightest bit of yolk will prevent the whites from whipping up properly. Here are a few tips to make sure that you always have perfect separation of your whites and yolks.
- Separate cold eggs – Although most of the time recipes call for room temperature eggs, if you have to separate the eggs, it is best to separate them while they are still cold because the yolks are firmer and hold together better when cold. After separating, cover your whites and yolks with plastic wrap and allow them to come to room temperature before using.
- Separate one at a time – If you have ever had to separate a dozen eggs and had the yolk of egg number 12 suddenly break and pour into your bowl of 11 whites, you will know the value of this tip. Separate each egg individually into a small bowl and then transfer the yolk/whites into the main bowls. This is just extra assurance that if a yolk breaks, you only have to replace one egg instead of the entire bowl.
- Use a method that protects the yolk – The most common way to separate an egg is cracking it open then using the shells to transfer the yolk back and forth, allowing the whites to drain out. The problem with this method is that it makes it easy for a jagged piece of shell to accidentally pierce the yolk. If it is vital that you keep the yolks and whites separated, you may prefer to either use an egg separator or your hands. Egg separators lay over your bowl and catch the yolk, allowing the whites to drain through. This is just as easily done with your hand too, though. You can crack the egg and pour it into your hand, gently catching the yolk with your fingers and holding it while the whites drain between your fingers and off the sides of your hands.
Hopefully these tips will help you have perfect, yolkless egg whites in the future.
Here’s to sweet dreams and sugar highs,