Separating Egg Yolks from Egg Whites

Separating Egg Yolks from Egg Whites ..... My Method ..... 

Eggs are a favourite amongst almost all non-vegetarians. There are so many varieties of dishes that can be prepared from this versatile ingredient. Name it and its there .... cakes, muffins, buns, breads, cookies, ice cream, omelettes, pizzas, curries, biryani, snacks, sandwiches .... the list is endless. 

Eggs are full of nutrients and are very good for health. Doctors today suggest inclusion of eggs at least thrice a week in our diet. They are good for bones, though they should not be consumed in excess as the fat and cholesterol content in them is high. They are simply a favourite in my home and I am always on the lookout for different ways of preparing the same. Every time I come across something new I am excited to try out the same. 

Some recipes where eggs are used demand that the yolks be separated from the whites. They are either beaten and mixed later on or sometimes used individually. A simple example is of macaroons, where only the white portion of the egg is used. The recipe of which I know is long due in this blog. Now separating of egg yolk from the white in a little bit tricky if not done carefully. I am sure all egg eaters have faced this problem often to end up with both egg and yolk in the bowl. Always use fresh eggs when you have to separate the yolks. Keep them in the fridge for at least 24 hours before you proceed with the preparation. 

I know separating egg yolks from egg whites can be a little bit messy work and has to be done very carefully. Here is a small tip for the same. Remove the eggs from kept in the fridge for at least 24 hours and immediately break them in one single go at the center of the egg and then gently slip it off into a separator or a bowl. It is easier to separate the egg white when the the egg is cold than at room temperature. But for beating of the whole egg, it is always best beaten when warm ie keept at room temperature. Check the picture above. The egg in the bowl is the one that was at room temperature and the one in the separator is from the fridge. If using separator then you just have to put the yolk directly from separator into another bowl. Otherwise you have to slip the egg with the yolk gently into the bowl and then with the help of a large slotted spoon (again a difficult tastk) remove the yok and pass it off into another bowl. Another method is to gently tilt the bowl and let the white slip off into another bowl while the yolk remain in the same at the bottom. I suggest separator method, they are readily available in the market. So go ahead and try it out for yourself.