This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
In Ireland we have a saying “Don’t teach your granny how to suck eggs,” which means don’t tell me how to do something I already know how to do. My Mammy taught me that.
Now, before you say anything let me explain, I know you know how to crack an egg BUT not every single person out there does. It can be a messy job if you don’t know how to do it correctly. I have a few simple steps for you to follow that will guarantee you perfectly separated eggs.
One problem people have is breaking the yolk when they crack an egg. If you are making meringue or need your yolks to cleanly separate from the whites this can be a problem. It’s almost impossible to try and scoop out broken yolk in egg white.
Another thing that can happen is shattering the shell when you crack it and it falls into your egg. I’ll show you in this video how you can avoid both of these things happening to you so all you are left with is a nice round yolk and an egg white.
How to Separate Eggs
The best way to separate eggs is to:
Start with cold eggs, swiftly give a good crack on the counter until it cracks in half, leaving you with two halves of shell.
Pass the egg back and forth between the two sides of the egg shall until the white falls away and you are just left with the yolk in the shell.
Remove any shell debris with my How to Remove Egg Shells from Eggs tip.
Use your eggs straight away or keep them in the fridge for 3 days. A really handy tip is to freeze egg whites. They freeze and defrost perfectly whenever you need to whip up a meringue or egg white omelette. Unfortunately you can’t freeze egg yolks.
Did you like this baking basics tip? I have a lot more short videos just like this one that will help you get baking confidently in the kitchen in no time. Get more Bold Baking Basics.