Separating Eggs - Technique

Technique

All methods for separating eggs make use of the fact that the yolk can hold itself together while the white is more runny. Since older eggs have more watery yolks which make separation difficult, it is best to begin with the freshest eggs available.

Although many recipes require eggs to be at room temperature, it is easiest to separate eggs that are cold. Eggs that are at room temperature can be separated, but this requires greater caution to avoid breaking the yolk. One solution is to separate the eggs, cover them, and then allow them to come to room temperature. In this method eggs should not be allowed to sit too long because of the risk of bacteria growth. An alternate solution is to bring the bowl of egg whites (or yolks) up to temperature by placing it in another bowl of hot water.

Different methods:

• Break the egg and use your fingers to strain out the yolk, while the whites run into the bowl below.
• Crack the egg in half and cradle the yolk in one half of the shell (using the other half of the shell to keep it from slipping out) while draining the white into a bowl. If some white is left with the yolk, carefully pass the yolk back and forth between halves until it is all drained, being sure not to puncture the yolk on the sharp edges of the shell. Then deposit the yolk into another bowl. This method is discouraged by food safety experts due to the possibility of salmonella contamination.
• Use an egg separator, a device that can be set over a bowl, with a cup to catch the yolk and vents to allow the white to pass down.
• Break the egg into a funnel, capturing the yolk.
• Break the egg on to a plate, and trap the yolk under a glass. Carefully, drain off the whites, lifting the glass slightly.
• Use a needle to pierce the egg and run the whites out, leaving the yolk inside.