This Is Exactly How to Separate Egg Yolks From Egg Whites
From fresh pastas to scrumptious puddings, plenty of recipes call for solely egg yolks. Others, like delicious macaroons or fluffy soufflés, only require egg whites. But getting those ingredients ready by separating egg yolks from their whites—or vice versa—can be a terribly frustrating experience.
You may even go through a dozen eggs before you get a clear-cut separation, which is a waste of food, money, and time. As if cracking an egg wasn’t already challenging enough, separating an egg’s insides only adds to the hassle.
There are several ways to separate an egg yolk from egg white, but some require additional tools you may not have on hand. For example, one method suggests using a water bottle to essentially suck the egg yolk from the surrounding egg white. You need two bowls to execute this method properly—oh, and a clean plastic water bottle.
Another method calls for using an egg separator, a tool that clips firmly onto your bowl and catches the yolk as the whites seep through its sides. Nifty, but only if you have one available.
We were determined to find a steadfast and simple method that wouldn’t require additional tools and would set you up for egg separating success.
Luckily, Claudia Sidoti, head chef at HelloFresh, was able to give us the lowdown on how to separate eggs yolk from egg whites seamlessly, no special tools required. Bonus: It’s so mind-blowingly easy, you won’t believe you haven’t tried it before.
The most common way of separating egg yolks from egg whites
First, here’s a review of the simple egg-separating method you’re probably already doing.
Step 1: Crack the egg.
Tap the egg on a flat surface and crack open the shell.
Step 2: Shift the yolk from one shell to the other.
Transfer the yolk back and forth as egg whites drain into a bowl. Repeat this step until all of the egg whites are in the bowl.
The chef-approved way to separate egg yolks? The hand method.
Here’s Sidoti’s preferred trick: The Hand Method.
Step 1: Crack an egg right into the palm of your hand.
Step 2: Let the egg white run through your fingers.
You’ll be left with a perfectly round egg yolk. It’s as easy as that!
Messy? Yes, but it beats having shell get in your food, so by taking away the shells as a way of sifting out the yolks, you’ll be left with only the yolks you wanted in the first place. Sometimes the best things need to be done by hand—literally. (Just be sure to wash your hands before handling!)