Eggs are one of our favorite ingredients due to their versatility. Scramble, poach, or hard-boil it for breakfast, add it to meatballs and meatloaf as a binding ingredient, or make a leaven to make baked goods. When baking with eggs, it’s always a good idea to separate the egg whites from the yolks and whip them into an airy concoction that adds a light, fluffy texture to the finished dessert.
However, it can be difficult to separate the egg white and yolk. If you use two egg shells, you can accidentally stick the sharp edge of the shell into the yolk, causing the yellow substance to seep into the white. However, that doesn’t mean you should spend money on gadgets specifically designed to separate the two.
The best way to separate an egg starts with using a cold egg which helps the yolk retain its shape and create a clean separation. If you don’t mind getting your hands dirty, crack the eggs into a bowl and pour the contents over your hands so that the whites run off your fingers and into another bowl. There are smart ways too. Simply squeeze the bottle and place it on top of the yolk to create a vacuum that sucks the yolk up.