Thursday, 20 March 2014

Separating Egg Whites & Yolk

It's quite a faff to separate egg whites from the yolk when cooking or baking.  I've always done it using what I suspect is a traditional method - by cracking the egg and alternating the yolk between the two halves of the shell, letting the whites fall into the bowl.  The trouble with this method is that much of the time, some - if not all - of the yolk escapes and I have to start again.

However, I have spotted a genius idea.  Yes, you can purchase a specialist egg separator.  But a cheaper, more savvy method is to use a simple plastic bottle - it does exactly the same! Just crack the whole egg into a bowl and use the bottle to scoop up the yolk.

Easy, quick and cheap! I wish I'd seen this a long time ago - it would have saved a lot of frustration on my part!

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