Many recipes require only the yolk or egg white. There are also people who cook using only egg whites to lower cholesterol. Whatever your reason, there are many tips that can help you to easily separate the yolks from the whites.
Step
Method 1 of 4: Separating by Hand
Step 1. Wash your hands thoroughly
Wash your hands using hot running water and unscented soap, then rinse. In addition to getting rid of dirt, washing your hands like this will remove oil from the skin so that it can prevent egg whites from clumping.
Step 2. Cool the eggs (optional)
Cold egg yolks are more stable than warm egg yolks, so they are easier to separate from the whites. If you store eggs in the refrigerator, separate the yolks and whites right after you take them out. If you keep your eggs at room temperature, put them in the refrigerator an hour before you cook them -- although if you forget, it won't have much effect.
Most recipes call for egg yolks and whites at room temperature. You can warm separated cold eggs by placing a bowl of egg yolks or whites in a saucepan of warm (not hot) water for 5-10 minutes
Step 3. Prepare three bowls
If you're only separating a few eggs, you'll only need two bowls. But if you're separating a large number of eggs, prepare another bowl to hold the whole eggs. That way, if the yolk breaks, you will only lose one egg and not disturb the bowl that already contains the egg white.
A quicker way is to crack all the eggs into one bowl, and lift the yolks out one at a time. However, it's best not to use this method before practicing, because if even one of your yolks breaks, all of the whites inside will be ruined
Step 4. Crack the egg
Carefully crack the egg and place it in the first bowl, trying not to break the yolk. If you can, break the egg gently, then place it in your palms--or even crack the egg with just one hand.
- To prevent any shell fragments from getting into the eggs, try to crack the eggs on the kitchen counter, not on the edge of the bowl.
- If you find a bit of shell fragments getting into the egg, pick it up with your fingers without breaking the yolk. Picking up shell fragments with half the shell intact may be easier, but your eggs run the risk of becoming contaminated with salmonella bacteria.
Step 5. Let the egg white drip through between your fingers
Put your hands in the bowl and lift the yolks with your hands. Raise your hand over the second bowl and slightly open the pinch of your fingers, so that the egg whites can flow out. Use your other hand to gently tug at the thick, hard-to-drink drops of egg white. If there is still egg white remaining in the yolk, move the yolk from right to left repeatedly until all the remaining egg white is released and into the bowl below.
Step 6. Put the egg yolks into the third bowl
Transfer the egg yolks to a third bowl and gently drop them. Repeat all of the above steps on the other egg.
Usually, a small amount of egg white remaining on the yolk won't cause a problem. As long as the bowl of egg whites doesn't get any yolks in them, your cooking will be fine
Method 2 of 4: Splitting with the Shell
Step 1. Understand the risks
Many health practitioners in the US and Australia advise avoiding this method, because the harmful bacteria in the shells pose a risk of contaminating eggs. The risk of contamination is much lower in the European Union, which has a highly effective anti-salmonella program. If you are concerned about this risk, use one of the other separation methods.
Cooking the egg yolks or whites thoroughly will make them much safer. If you plan to undercook the eggs or serve them raw, consider using another method of separation
Step 2. Cool the eggs (optional)
The egg whites at room temperature will be more runny, so separating them this way will be difficult and messy. Separate eggs that have been stored in the refrigerator only.
Step 3. Imagine that there is a line around the most bloated part of the egg
This part is where you use to crack the egg evenly. The key to this method is to crack the eggs evenly, so you can move the yolks easily between the two pieces.
Step 4. Start cracking the eggs
Tap the center of the shell with a hard object, so the eggshell will break in the middle. You can use the edge of the bowl to break the egg into two equal parts. However, when you crack an egg on the rim of the bowl, the shards can get into it, so use a flat kitchen counter if your eggshells are thin.
Step 5. Carefully separate the egg shells
Hold the egg over the bowl with both hands, pointing the crack up and the flared side down. Gently pull the two halves of the shell with your thumbs, until they separate into two halves. Since your egg is laying on its side, the yolk should go into the bottom part of the shell.
Step 6. Transfer the yolks from one shell to another
Pour whole egg yolks from one shell to another. Repeat this step about three times, while the egg whites drip out of the shell and into the bowl below.
Step 7. Put the egg yolks in another bowl
Place the yolks in another bowl when the egg whites are just a little off. If there are more eggs that you need to separate, consider preparing a third bowl, so that the messy shards of the eggshell don't stain the bowl of whites before you crack the next egg.
Method 3 of 4: Using Plastic Bottles
Step 1. Carefully break the eggs into a shallow bowl
Start one at a time, so that the broken yolk doesn't spoil the entire contents of your bowl. Prepare a second bowl next to it to hold the egg yolks.
Step 2. Remove some of the air in the clean plastic bottle
Hold the plastic bottle in a pressed position like this.
Step 3. Take the egg yolk
Place the mouth of the bottle over the yolk, and slowly release your grip. The air pressure will pull the yolk into the bottle. You may need to practice, as releasing the bottle pressure too quickly or too slowly will attract the egg whites too.
Step 4. Transfer the egg yolks to another bowl
Try to maintain the pressure of the bottle so that the yolk stays in it. Move the bottle over to another bowl to add the egg yolks to it.
Tilting the bottle may help
Method 4 of 4: Using Other Kitchen Appliances
Step 1. Crack the egg and put it in the funnel
Place the funnel in the mouth of the bottle, or ask a friend to hold the funnel over a bowl. Crack the eggs and put them in the funnel. The egg white should be able to escape through the funnel, while the yolk should be stuck on top of the funnel.
- If the whites are hard to come out of because they are clogged with yolks, tilt the funnel so the whites can flow out.
- This method may not work with fresh eggs where the whites are still thick.
Step 2. Use a turkey fat dropper bottle
Open the end of the bottle and remove it from the handle. Now you have a sucker of the right size for picking up the yolk. Crack the egg and place it in a plate, then press and release the bottle to pull the yolk into it.
Step 3. Crack the eggs on a slotted spoon
Shake the spoon from left to right, up and down, and the egg whites will begin to flow through the holes.
Step 4. Purchase an egg separator
You can buy a special tool for separating eggs at an online store or kitchen supply store. The egg separator is available in two options:
- Small plastic cup with holes. Crack the egg and place it in the cup, then turn the cup so that the egg whites come out of the holes.
- Small sucker. Crack the egg and place it in a plate, press the suction device, place it over the yolk, and release it to suck the yolk.
Step 5.
Tips
- If you are beating the egg whites, such as for making meringues, make sure that no yolk gets into them. Even a small amount of yolk can prevent your egg white from rising.
- If any of the shell fragments get into the egg white, wet your hands with water and gently touch the shell.
- Try to plan your cooking so that you can use both the yolk and the white of the egg. For example, make mayonnaise from the remaining egg yolks.
- Use fresh eggs if possible. The membrane that surrounds the yolk will loosen over time, so the fresher the eggs you use, the tighter the yolk sheath will be. Fresher eggs contain more protein that is still tightly folded, so the beaten egg whites will be stiffer.
- Fresh eggs have a thick and slightly lumpy white part, which is called a chalaze. You don't need to separate this part from the rest of the egg whites, although if you want to use it in a thick sauce, you may need to strain it after cooking.
