Separating eggs is one of those skills that is so handy to have. It's not difficult, but there are a few tips to know if you're just learning how to separate eggs.
I've detailed two different methods for you to choose from!
Separating egg whites from yolks
Separating eggs is a common task in cooking and baking, and while it may seem like an unnecessary step, it can actually make a big difference in the texture and consistency of your final dish.
Separating egg yolks from the whites is often done to achieve a specific texture in a dish. For example, egg whites are often beaten to create meringues, soufflés, and angel food cakes, while egg yolks are used in custards, sauces, and cakes to add richness and moisture.
The process of separating eggs isn't difficult, but if you've never done it before, it can be daunting! I've got two methods for you to use.
It's all about the egg
Choose fresh eggs. Any size or color works.
Tip
When preparing to whip egg whites for a recipe, use three separate bowls: one for the egg whites, one for the egg yolks, and an additional transition bowl for the separation process. This precaution ensures that the egg whites remain uncontaminated by any traces of yolk.
By using this method, if a yolk accidentally cracks during separation, you will only lose the contents of one egg instead of compromising an entire bowl of egg whites.
Using the shell
- Gather your supplies: You will need the eggs you want to separate and three clean bowls, one for the egg whites and one for the yolks, and the third one to use for any remaining eggs you crack. This helps avoid any possible yolk getting into the white and ruining all the whites you've already separated.
- Crack the egg: Hold an egg gently in one hand and tap it against a flat surface, such as a countertop or cutting board, to create a crack in the shell. Make sure to tap it gently to avoid breaking the yolk.
- Open the egg: Using your thumbs, carefully open the egg by pulling the shell halves apart. Keep the egg over one of the bowls while doing this, allowing the egg white to flow into the bowl while the yolk stays intact in the shell.
- Transfer the yolk: Gradually transfer the egg yolk back and forth between the shell halves, allowing the egg white to drip into the bowl below. Be careful not to let the yolk fall into the bowl with the whites.
- Collect the separated whites: As you transfer the yolk between the shell halves, the remaining egg white will continue to drip into the bowl. Once most of the egg white has separated, gently tip the shell to let any lingering whites fall into the bowl.
- Transfer the yolk to a bowl
- Repeat with any remaining eggs you need to separate
Using your hands
- Wash your hands: Start by washing your hands thoroughly with soap and warm water to ensure cleanliness.
- Crack the egg: Hold the egg in one hand and gently tap it against a flat surface, such as a countertop or cutting board, to create a crack in the shell. Be careful not to crack it too forcefully to avoid breaking the yolk.
- Open the egg: Use your fingers to create a small opening in the cracked eggshell. Pour the egg in your hand, allowing the egg white to slip through your fingers into a clean bowl below, while the yolk remains in your hand.
- Transfer the yolk: Transfer the yolk from your hand to another clean bowl. You can do this by gently sliding it off your fingers or tipping your hand slightly to let it roll into the bowl.
Separating a large number of eggs
If you have a large amount of eggs to separate, either method will work. However, the most efficient method would be to use your hands with a slight variation.
- Crack all eggs into a large bowl. You can also crack eggs into a bowl and then pour them into a larger bowl. This helps avoid the possibility of a broken yolk ruining the entire batch.
- Once all eggs are cracked and in one bowl, place a clean hand into the bowl scooping up one yolk at a time. Lightly separate fingers allowing the white to slip back into the bowl.
- Place the yolk in a separate bowl and repeat until all egg yolks have been removed
Recipe tips
- It's always a good practice to have a separate bowl for cracking the eggs into, and another bowl for transferring the separated whites or yolks. This way, if you accidentally get yolk in the whites, you won't risk contaminating all of the separated whites at once.
- Remember to be gentle when handling the eggs to avoid breaking the yolks or getting any shell fragments in the egg whites or yolks.
- These methods may take some practice, but with time, you'll become more adept at cleanly separating egg whites from yolks using any method.
Frequently asked questions
If it's just a small amount of yolk, you can try removing it with a spoon or a piece of the eggshell. However, usually for baking or making meringues, it's best to just grab another egg and try separating it again. Any remaining yolk in the white can cause the egg whites to not whip adequately.
A small amount of egg white attached to the yolk will not typically ruin a recipe.
Egg yolks will last up to two days when stored in the refrigerator and egg whites will last up to four days.
What to do with extra yolks or whites?
Often you'll separate eggs for a recipe using just the yolks or the whites. What do you do with the extra egg? Check out some suggestions below for recipes just calling for one part of the egg.
Your eggs can be stored short term by covering and refrigerating them to use later. Egg yolks should be used within two days and egg whites within four days.
Both the yolks and whites can also be frozen. Check out how to freeze eggs to learn how!
Recipes using egg whites
- Chocolate Meringue Cookies
- Chocolate Mousse
- Coconut Macaroons with Chocolate
- Used as a glaze on many loaves of bread - Sesame Braid, Pumpkin Seed Bread, Honey Oat Bread
Recipes using egg yolks
Recipes with both whites and yolks used, but separated
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious baking recipes!
How to Separate Eggs
Ingredients
- 6 eggs (or any amount of eggs you need separated)
Instructions
Using the Egg Shell
- Gather your supplies: You will need the eggs you want to separate and three clean bowls, one for the egg whites and one for the yolks, and the third one to use for any remaining eggs you crack. This helps avoid any possible yolk getting into the white and ruining all the whites you've already separated.
- Crack the egg: Hold an egg gently in one hand and tap it against a flat surface, such as a countertop or cutting board, to create a crack in the shell. Make sure to tap it gently to avoid breaking the yolk.
- Open the egg: Using your thumbs, carefully open the egg by pulling the shell halves apart. Keep the egg over one of the bowls while doing this, allowing the egg white to flow into the bowl while the yolk stays intact in the shell.
- Transfer the yolk: Gradually transfer the egg yolk back and forth between the shell halves, allowing the egg white to drip into the bowl below. Be careful not to let the yolk fall into the bowl with the whites.
- Collect the separated whites: As you transfer the yolk between the shell halves, the remaining egg white will continue to drip into the bowl. Once most of the egg white has separated, gently tip the shell to let any lingering whites fall into the bowl.
- Transfer the yolk to a bowl
- Repeat with any remaining eggs you need to separate
Using Your Hands
- Crack the egg: Hold the egg in one hand and gently tap it against a flat surface, such as a countertop or cutting board, to create a crack in the shell. Be careful not to crack it too forcefully to avoid breaking the yolk.
- Open the egg: Use your fingers to create a small opening in the cracked eggshell. Pour the egg in your hand, allowing the egg white to slip through your fingers into a clean bowl below, while the yolk remains in your hand.
- Transfer the yolk: Transfer the yolk from your hand to another clean bowl. You can do this by gently sliding it off your fingers or tipping your hand slightly to let it roll into the bowl.
For a Large Number of Eggs
- Crack all eggs into a large bowl. You can also crack eggs into a bowl and then pour them into a larger bowl. This helps avoid the possibility of a broken yolk ruining the entire batch.
- Once all eggs are cracked and in one bowl, place a clean hand into the bowl scooping up one yolk at a time. Lightly separate fingers allowing the white to slip back into the bowl.
- Place the yolk in a separate bowl and repeat until all egg yolks have been removed
Notes
- It's always a good practice to have a separate bowl for cracking the eggs into, and another bowl for transferring the separated whites or yolks. This way, if you accidentally get yolk in the whites, you won't risk contaminating all of the separated whites at once.
- Remember to be gentle when handling the eggs to avoid breaking the yolks or getting any shell fragments in the egg whites or yolks.
- These methods may take some practice, but with time, you'll become more adept at cleanly separating egg whites from yolks using any method.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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