How to Separate Eggs

Do you need to know how to cleanly separate the yolk from the white of an egg? This guide, how to separate eggs, will teach you how to separate eggs cleanly.

How to Separate Eggs

This ''Good Housekeeping'' video demonstrates how to use the half shell method (which is called the shell to shell method on this page). It includes storage tips for both yolks and whites. Egg yolks should be covered with cold water, to prevent a skin forming, and can be kept for up to 2 days. Egg whites should be kept in a covered container in the refrigerator and used within 5 days.

Comments (0)

Write a comment...
Introduction
- Whether you are separating egg whites from egg yolks for dietary reasons or because it's called for in a brioche or meringue recipe, you have three different separation methods at your disposal. Each method works equally well, but the big trick is simply not breaking the yolk. Fortunately, there are a few tricks that can help keep that golden, yellow center intact. Read on to learn the delicate art of egg separation.
Step 1: Prepare
1. Select your eggs.
  - They should be cold and fresh, as that will help ensure they separate cleanly.
2. Lay out several clean small bowls or custard cups.
  - Glass or ceramic bowls are best, as it's difficult to make sure that plastic bowls are totally free of oily residue.
  - If you're not beating the whites, three bowls should be fine. You'll use one for cracking, one to hold the whites, and one to hold the yolks.
  - If you are beating the whites you may still only need three, but you should have several more in reserve, in case there's a problem. If you get a white that's contaminated with yolk, you'll need to set it aside, and replace that bowl with a clean one. Having extras laid out before you begin ensures that you won't have to stop to wash and dry a bowl, or to reach into your cabinet with raw egg all over your hands.
Step 2: Crack the Egg
1. Wash your hands.
  - Skin oils can contaminate the whites, making it difficult to whip them.
2. Crack the egg by tapping it lightly on the edge of the counter or with a knife.
  - You can crack the egg on a bowl, but don't use the bowl you're planning to put the eggs in. Using a bowl to crack the egg risks depositing pieces of shell in the bowl.
Method 1: Using Your Hands
*Using your hands is messy, but it is effective.
1. Crack the egg as instructed in Step 2.
2. After cracking the egg, pour the entire egg into a small bowl.
3. Discard the shell.
4. If the yolk broke while cracking or while pouring the egg into the bowl, set the egg aside and start over.
5. If the yolk looks intact, pick up the bowl containing the egg with one hand.
6. Hold the other hand above a clean empty bowl.
7. Cup your hand, palm up, with fingers slightly spread.
8. Pour the egg from the bowl into your hand.
9. Using your fingers, trap the yolk while letting the white drip through to the bowl.
10. Once all the white has drained through your fingers, deposit the yolk back in the first bowl.
Method 2: Shell to Shell
- Passing the egg yolk back and forth between two halves of the shell works well, and isn't as messy as using your hands, but food safety authorities don't recommend this method because of the risk of bacterial contamination, which increases the risk of food poisoning.
- If you decide to use this method anyway, make sure you thoroughly clean the egg shells first. Cleaning is not a guarantee of eliminating bacteria however, as salmonella can live in the pores of the egg shell. The method does work well, however, if you are using pasteurized eggs.
1. Crack the egg as instructed in Step 2.
2. Keeping the edges of the egg close, so the yolk doesn't slip through, split the egg into two halves.
3. Position a bowl under the egg, and gently pass the yolk back and forth between the halves, allowing the white to slip into the bowl.
4. When only the yolk is left in the shell, deposit it in another bowl.
Method 3: Use an Egg Separator
- You can also purchase an egg separator, which is held over the bowl and traps the yolk, allowing the white to flow freely. Egg separators work well and are inexpensive. The biggest drawback, however, is that most people have only one. Consequently, if the yolk breaks while using it, you need to stop and thoroughly wash and dry the device before proceeding. There are different types of egg separators, so you'll want to follow the instructions that come with the model you select.
Step 4: Keep the Yolks Away from the Whites
- You've separated your first egg! Congratulations! Now is where you need to pay attention...
1. Inspect the white, looking for yellow drops of yolk.
2. If you see yolk, set that white aside, and using a new bowl, begin the separation process again.
3. If there are no specks of yolk—congratulations!
4. Move on to the second egg, and using a new bowl, repeat whichever process you used to separate the eggs.
5. Inspect the second egg.
6. If there is no yolk in the white, add the second white to the first white you separated.
7. If there is yolk present, set that bowl aside, and using a clean new bowl, repeat the process.
8. Continue until you have the number of yolks and whites required.
Conclusion
- As you get more experienced in separating eggs, the process will be simpler. Your "mistakes" can be refrigerated for several days, and used for scrambled eggs or quiche. After a bit of practice, separating eggs will no longer seem "eggs-asperating"!