Baking recipes typically require separating an egg from the yolk to make the likes of a meringue or macaron.
There’s the separation method that requires gently transferring the egg yolk back and forth from egg shells, but that could lead to a splintered yolk.
Instead, I thought I would give the “yolk fishing method” that is supposedly easy to do.
Collecting eggs from the fridge, as cold eggs are less likely to break, I went on to try the yolk fishing method.
First, I cracked the egg on a flat surface (not the side of the bowl) and released all of the egg into the bowl.
Next, all I simply did was gently pick up the egg yolk with clean hands and let the egg white slip through my fingers.
I then placed the egg yolk in another bowl so that I was left with one bowl of egg whites and one bowl with an egg yolk.
When I tried this method I didn’t have any yolk in the egg white bowl and vice versa.
This is such a good way to separate egg whites from the yolk, which is crucial in some baking recipes.
Any recipe that requires egg whites to be whipped into soft or stiff peaks can not happen if any of the egg yolks mix with the egg white (I know from experience).
When looking into the reason why, I found out it’s because the fat in the egg yolks interferes with the proteins in the egg whites,
These proteins are responsible for the airy structure egg whites turn into when whipped.
What to do with egg whites and yolks
Egg whites can be stored in the fridge for a couple of days, or they can be stored in the freezer for up to three months.
Egg whites can be used to make meringue, as a bread glaze, as frosting on a cake, and in a mousse.
Egg whites can also be used for macarons, cocktails – such as whisky sour – and marshmallows.
Egg yolks, on the other hand, also remain fresh in the fridge for a couple of days.
They can be used for custard, ice cream, carbonara, mayonnaise, and créme brulee.
