Emma Miller
Knowing how to separate egg whites and yolks is something every cook will need at least once. Many recipes require using only one part of an egg.
Half shells
The easiest but not very reliable way is to break an egg into two parts and gradually pour the yolk from one half to the other. The white flows down into the prepared dish, while the yolk stays in the shell. There is a high risk of damaging the integrity of the yolk with the edge of the shell.
Bottle
If the yolk is not too large, you can use an empty bottle to separate it from the egg. Squeeze the bottle and bring the neck to the yolk. The yolk is easily pulled inside the bottle, while the white remains intact. The yolk can then be easily squeezed into a separate bowl.
Garlic
This method has become popular on the internet quite recently. You can use garlic to separate the yolk with your bare hands. Break the egg into a bowl. Lubricate your fingers with a clove of peeled garlic. Carefully take the yolk with your fingers and transfer it to a separate bowl. The garlic makes the yolk stick to your fingers and not break. The method works better with cold eggs straight from the refrigerator.
Watering can
Take a cooking watering can and place it over a bowl. Break an egg into the watering can and shake slightly. The egg white will run down the neck of the bowl and the yolk will stay in the watering can.
Sieve
The method works well for fresh eggs. It is best to use a sieve with large holes. Break the egg in the sieve and shake the dish slightly. The egg white will flow through the sieve and the yolk will stay inside. The method may not work if you happen to have an egg with a hard white.
A special spoon
People who often separate whites with yolks can buy a special device – a spoon for white separation. Such an inexpensive and small gadget will always separate the yolks neatly.
