Separating an egg yolk from the white can be tricky. But since plenty of recipes call for just yolks or whites, it’s a job that can’t be avoided.
Separating an egg yolk from the white can be tricky. But since plenty of recipes call for just yolks or whites, it’s a job that can’t be avoided. If you’ve ever made angel food cake, meringue, or béarnaise sauce, you know all about this cooking task.
When instructed to separate, which method do you prefer? There are several options, after all.
Store-bought egg separator gadgets abound. Such as the funnellike cup that lets the white drip away from the yolk. Or perhaps you’ve tried the newfangled suction gadget that looks like a mini turkey baster.
Many cooks go gadget-free. Some use the shell technique. That’s where you crack the egg, let as much white as you can slide into a bowl, and transfer the yolk back and forth between the shell halves until just the yolk remains.
Others use the ooey-gooey hand maneuver. Crack an egg onto your palm, then tip your hand downward and gently wiggle your fingers until the white slips between your digits and into a bowl.
All of these work. But allow us to offer another option: the water bottle technique.
It’s a simple, non-messy maneuver that involves sucking the egg yolk up into an empty water bottle. Crack an egg on a plate or into a bowl, then use the bottle opening to slurp up the yolk while leaving the white behind. Then give the bottle a squeeze to deposit the yolk where you want it.
It’s essentially free, is a great way to multipurpose, and is a crackup.
Check out the video at www.cantonrep.com/video. Try it and let us know what you think at email@example.com.