1. To crack an egg, hold the egg between the thumb and first two fingers of your dominant hand. On a flat surface, tap the egg at its equator. Gently press both thumbs into the cracked part of the shell and, over a bowl, peel the two sides open. Deposit the inside contents and discard the empty shell. 00:28
2. To separate an egg using your hands, first crack the egg. Pry the shell apart and pour the yolk into one half of the shell. Some egg white will spill into the bowl and some will transfer with the yolk. Hover one hand over the bowl with your palm facing up. Pour the yolk and remaining white into your hand and allow the white to drain through the gaps between your fingers. Gently move the yolk around until in your hand until it is completely drained. Set it in a separate bowl. 01:11
3. To separate an egg using a water bottle, crack the egg into a bowl. Squeezing the bottle slightly, place the top of the bottle onto the yolk. Release your grip just enough to suck the yolk into the bottle. Place the top of the bottle over a different bowl and squeeze again to drop the separated yolk. 01:33
What You'll Need
- Bowls (2)
- Empty plastic bottle
- Whole eggs
Whipped egg whites add volume and light, airy texture to foods like soufflés, meringues, and angel food cakes. For these types of recipes, separating the egg is important because the fat in the yolk will prevent the white from whipping properly. Custards and hollandaises, on the other hand, use yolks instead in order to incorporate richer textures and flavors.
Fresh eggs are the easiest to separate as the yolk membranes are stronger and less likely to rupture. The proteins in the egg whites are also sturdier when fresh and will retain more air when whipped.
Most people are taught to crack an eggshell on the edge of a bowl. The problem with this technique is that pieces of the eggshell often end up in the bowl and can be difficult to retrieve.
The most common method for separating an egg is to crack it open and to wave the yolk back and forth between the two shell halves while allowing the egg white to drain into a bowl below. The problem with this technique is the egg yolk will sometimes rip on the jagged edge of the shell and spill into the white.