Sometimes a whole egg just won't do. Mayonnaise, pastry glaze, and DIY conditioner call for just the yolk. Meringues, frittatas, DIY craft glue, and DIY leather cleaner require just the whites. But what's the best way to separate the yolk from the white?
There are actually several. The cooking experts at Stack Exchange list a few.
What are the best ways to get only the egg white from egg? Can it be done if the yolk is broken?
See the original question.
The Traditional Method (answered by Rumtscho)
It can't be done after the yolk is broken/pierced. But, of course, separating white from yolk requires that you break the egg shell to separate them.
- Break egg roughly in halves along its "equator."
- Hold both halves broken side up, like cups. One of them contains egg white and the yolk, and the other only egg white.
- Empty the egg whites from the half-shell without yolk into a receptacle (e.g. bowl).
- Slide the yolk from the other half-shell into the empty shell, taking with it as small an amount of egg white as possible. Pay attention to the yolk; you must not pierce it at the jagged shell edges.
- Repeat steps 3 and 4 until there is no longer separable egg white remaining. Generally, it is OK to have a tiny amount of whites with the yolks, so you don't have to separate perfectly. It can happen that yolk gets pierced.
If you need the egg whites (e.g. for meringue), don't use the ones into which yolk has bled, even if it is a tiny amount. Dump both yolk and contaminated whites into the yolk bowl (or trash). If your yolk is pierced and you need the yolks (e.g. for hollandaise) and there is still lots of egg whites with the yolk, you have to continue separating. But if you suspect that you might need the whites pure, just put the contaminated whites from this egg in a separate receptacle (e.g. a teacup) and add them to something which uses whole eggs.
This YouTube video by updowngroupfood illustrates the method nicely, only they crack the egg into two different-sized "halves." For me, it works better when the halves are of equal size.
The Hands-On Shortcut (answered by Sobachatina)
The traditional method is as Rumtscho describes. I got tired of this method for several reasons:
1. Egg shells are dirty.
2. Shells get in the egg (especially with home collected eggs which have much thicker shells than store purchased eggs).
3. Egg shells are sharp and it's hard to keep yolks whole.
4. That method just takes too long if you need more than two eggs.
Now I just crack the egg into my hand (which has been thoroughly washed?cleaner than an eggshell). I hold my fingers a little apart and let the white slip through, leaving the yolk in my hand. Quick and simple. Regardless of the method that you use you should use three bowls: one for the collected whites, one for the white you are working on, and one for the yolks.
Remember: only dump the current white into the collected whites after verifying that the yolk is whole. That way you don't spoil all your whites with one broken yolk.
A Traditional Tool (answered by Alan Barber)
The method Rumtscho describes works well with practice. But if you're lazy like me, consider picking up an egg separator tool.
The Plastic Bottle Hack (answered by Felissa)
All you need is a small empty plastic water bottle. Break an egg on a plate, then squeeze the bottle lightly and bring it to touch the egg yolk. Let go, and watch the yolk slide into the bottle! Check out a video of this in action.
The Plastic Bottle Hack, Commercialized (answered by SamtheBrand)
A pair of suction-separators have recently hit the market that promise to make it easy to separate yolk from white: The Pluck ($12.99) and The Yolkr (?18.00).
Illustration by Stack Exchange.
Find more answers or leave your own at the original post. See more questions like this at Seasoned Advice, the cooking site at Stack Exchange. And of course, feel free to ask a question yourself.
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