Some recipes call for separating eggs, so it's a good skill to learn! Meringue will need just egg whites, whereas custard will need just egg yolks, and soufflés will need both (but still separated!). Follow our step by step guide for easily separated eggs every time.
1. Crack egg against the rim of a clean dry bowl and open the two halves with your thumbs, allowing some of the white to run out into the bowl.
2. Carefully pass egg yolk back and forth between two half shells without breaking it, allowing rest of egg white to fall into the bowl.
3. Put separated egg yolk into another bowl. Don't let the yolk break and mingle with the whites.
4. If a piece of shell falls into the whites, use shell half to fish it out.
5. If separating several eggs, transfer separated whites to another bowl, so if yolk does break, only one white will be spoiled.
Use your skills to make these triple-tested recipes:
White chocolate mousse recipe
25 marvellous meringue recipes
Or, use your egg leftovers to whip up this frittata in a quick recipe!
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