What is the best way to separate the eggs white from the yolk?!


Question: I know this is probably the dumbest question ever but I'm not the culinary type. Should I crack the egg and only drain out the white part or should I empty the entire egg and remove the yolk after? Or some third thing that I'm not thinking of?


Answers: I know this is probably the dumbest question ever but I'm not the culinary type. Should I crack the egg and only drain out the white part or should I empty the entire egg and remove the yolk after? Or some third thing that I'm not thinking of?

hard way,but the way a chef would do it......crack egg,pour back and forth between the two shells ,making sure the yolk goes in the shell ,the whites will be thrown off,do over a bowl if whites is what you want.
easy..........crack in to bowl remove yolk with spoon
easiest......but a $4 egg seperator tool.

It will be easier to crack the egg and just drain out the yolk. If you try to take the yolk out after it may break and that kind of defeats the purpose!!

You could drain it in your hand, or use the shell to catch the egg yolk. You want to separate it before you add other eggs to the bowl.

I crack the egg shell then pull it apart to make 2 cups then slowly drain the egg back and fourth thill the only thing left is the yolk. With alittle practice it gets easy and quick.

take a hammer and smush it hahahaha.just kiddin.crack the egg and drain the yolk.

no question is stupid if you don't know the answer! They sell egg separator gadgets, but if you don't happen to have one, the best way is to crack the egg, and open it up over a dish. The yolk should settle in the shell part on the bottom, and some of the white spill over into the dish. Then you just keep dumping the yolk back and forth from one half of the shell to the other until the white has gone into the bowl. It will come with experience. Just remember that if you plan to use the white in a meringue, you can't have a shred of yolk in the white.

They make egg separators where you crack the entire egg into this little cup, which holds the yolk and the whites drain away into a cup (or whatever you place the separator on top of). That is probably easiest for a beginner. Just dont' crack the yolk.

I usually crack the egg on a sharp corner or edge (or hit it w/ a knife) and holding over a bowl, turn one half of the shell upright, to hold the yolk. The white kind of falls out from around it. You can gently pour the yolk into the other egg shell half to get the rest of the white off of it.

The best way is to crack the egg and shuffle the yoke back and forth between the 2 half shells. This allows the looser part of the egg (white) to slowly drip out into the bowl while the yellow (yoke) stays into the shell because that is the only part you should be focusing on...to ensure it doesn't break! good luck! **i hope i explained this technique well enough

There are two ways that are easier than the two you listed, and it is not a dumb question--it's not as easy as it seems. The first method is to gently crack the egg as close to the middle as possible. Next, carefully put the tips of both thumbs on either side; now, the difficult part--gently pull the egg half's apart. Do not push in with your thumbs--you are just separating the shell half's.Keep the yoke in one half of the shell by not pulling the shells too far apart. To get all the white out, shift the yoke from one half to the other while letting the white drain off. Have a small cup or bowl to catch the white of the egg. The white can be frozen for use later.

The second method is to go to Bed, Bath & Beyond, and go to the kitchen gadget section. There is a very inexpensive plastic item that looks like a spoon with slits on the sides. You open the egg on top of the gadget, the white just pours out, leaving the yoke in the spoon like gadget.

Good luck, I hope it works! If you are beating the whites to make a meringue, sprinkle cream of tarter onto the whites and whip at a very high speed.

There are several ways.
Break the egg in half and pour the egg into your fingers. Allow the white to slip though, but not the yolk.

Break the egg in half and pour the egg from one half of the shell to the other, keeping the yolk in one half ot the other.

I have a small spoon like object that you pour the egg into and the base holds the yolk and there are slots in the side that allows the white to escape.

Crack the egg (not break) enough to where you control the white coming out. When all the white is out and only the yolk is left then place the yolk in a separate place than where you have the egg white.

watch the food network





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