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How to Separate Eggs

Learn How to Separate Eggs with my Bold Baking Basics tips. You won't break your yolks if you follow my easy, chef-tested tips.
How to separate eggs - thee BEST baking tips you need to see!

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.

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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.

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12 thoughts on “How to Separate Eggs

    1. Hi there,
      ( here it is. You can use the search bar here to find a recipe. Scroll down to find the written instructions.
      For this flatbread work the yogurt into the flour, 1/2 at first and the remainder more slowly until it comes together in a clean ball. Then rest it for about 30 mins. Do not over wet it, it takes a bit of mixing to work it in. I hope you like this recipe,
      Gemma 🙂

  1. If this method doesn’t work I have another method which is very easy and less messy. (I mostly use your method though)
    Break the egg in a bowl, take a small empty bottle of water, press it, hold it above the egg and whoop only the egg white is in the bowl.
    My kids love this method 🙂

  2. Thanks. I am very bad at seperating egg. It causes me a lot of trouble. I will try your method. I just logged in your website. I love e your video. I started making your recipes after seeing your videos on YouTube. They are awesome.

    1. That is great! It is good to have you with us. all of these things take a little practice, take your time, all will be well.
      It is good to have you with us,
      Gemma 🙂

  3. I have less problem when my eggs are at room temperature… when I’m lazy and need to do it fast I use a baster, take the top off and use it to suck the yolk quick and fast. I know they sell something made for that but why pay for something when we already have it at home ( just for something else use… )

    and something weird… talking about eggs it’s remind me of something with meringue… I can make perfect meringue… I do that a lot when I bake lemon pie with meringue on top… but at certain moments of the month… it’s impossible… always do the same way, never fail except that special week in every month… so for all the women here who fail sometime with their meringue when other days they get it right… just think about that… weird I know but it’s possible… or it’s only a weird fact with all the women in my family… lol

    1. Hi Cathy,
      witchcraft I think!
      Yes, good trick with the baster, but it take a little practice.
      You have a perfect excuse to get extra help one week every month, use it!
      Gemma 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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