Tip of the Week: How to Separate Egg Yolks and Egg Whites
Separating egg whites from the yolks can be a messy affair.
Eggs are one of the most versatile ingredients¬†you could use in the kitchen. Egg whites can whip into fluffy clouds of meringue, while egg yolks can be used to thicken a smooth custard. However, separating egg whites and egg yolks can be a difficult task! Here are two easy tips to getting this done with ease. With some practice, this task will be a breeze!
1 Start with cold eggs.
Firm yolks are less likely to break.
2 Prepare three bowls.
The first is for the yolks; the second is for the whites; the third is for catching the egg white as you crack each egg. Do not do it over the bowl with the separated egg whites-broken yolks might get into them. Transfer the white from the third to the second bowl each time you successfully separate an egg.¬†
Text originally published in March 2015 issue of Yummy magazine. Minor edits have been made by the Yummy.ph editors.