Two Tips to Separate Egg Yolks and Whites

Separating an egg yolk from the egg white is a fairly simple process, but, once in a while, doesn’t turn out quite right. Well, today I learned a new method that will increase the speed of my cake baking and decorating. Here are the two tips for separating egg whites from the egg yolk.

The traditional way of separating the egg yolk from the egg whites is very straightforward. You start the normal way that you crack an egg, at the top of your mixing bowl. When cracking to separate the yolk from the white, use two hands so that you can quickly separate the egg shell into two even pieces.

Once the egg is cracked into two pieces, the side without the yolk that has only whites can be poured into your bowl. Do not toss the empty half.

Hold the full shell over your bowl. Take the empty shell and hold is below and slightly to the side of the full shell. Next, with the half egg that contains both the egg yolk and the egg white, gently and slowly tip the shell sideways. As the white begins to pour out, watch the yolk carefully. As soon as the yolk is about to fall out, catch it with the empty shell. Continue to do this until the yolk is completely separated from the egg whites.

Now, on to the new tip, courtesy of some creative kid thinking. Hold the egg up vertically in one hand. With your other hand, poke a hole into the top of the egg with a toothpick. Next, turn the egg upside down so that the egg white drips out of the egg shell. Once the egg whites have completely drained out, crach the shell and you are left with the egg yolk.

Thank kids. Now, let’s get back to cake decorating.