When making a meringue, an ice cream base or even an egg white omelet, it’s important to separate the eggs whites from the egg yolks. There are many ways to separate an egg. But with a gentle touch, this is the best way to avoid breaking the yolk and mixing it in with the whites. So here’s how to separate an egg!
What You’ll Need:
2 Small Bowls
1) Start by washing your hands thoroughly with soap and warm water. This technique involves separating the egg with your hands, so it’s important to have clean “utensils”.
2) Working with one hand directly over one of the bowls, crack the egg open and put it in the palm of your hand. Some of the egg white will start to fall into the bowl, and that’s ok! The purpose of this bowl is to catch the egg whites. Quickly set the shell to the side.
3) Transfer the egg gently from hand to hand, with your fingers slightly open, so the egg white will fall through into the bowl. Once all the egg white has fallen and all that’s left in your palm is the yolk, place the yolk in the other bowl. Now your egg is fully separated. Continue with as many eggs as desired.