No ImageHow to Separate Eggs

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  1. SSSV

    I grew up with a little brother who was allergic to egg yolks so we had almost everything with strictly whites – the photo of your nephew reminds me of him as a kid!

    The two half separation method is by far the easiest once you’ve done it a few times. It just takes a steady hand and a little patience to learn and soon it will be second hand. We never got sick from eggs separated this way.

    Most common recipes call for the eggs to be cooked enough to kill any possible bacteria and, as illustrated by the recent egg-contamination scare, if you are planning to prepare a recipe with undercooked eggs, choose local, organic eggs and you will significantly lessen your exposure to contaminates.

    Love the blog Elise – THANK YOU!

  2. Liisa

    Thanks to everyone for the suggestions! I am making my first “egg yolks only” recipe this weekend, and was worried about how to separate eggs. This was very helpful. Thank you all so much!
    P.S. Do you have any ideas on recipes that use only egg whites? I’ll have leftovers and don’t want to throw them away.

    We usually add them to our scrambled eggs. Sometimes I like to make meringue cookies (search for meringue on the site and you’ll see the recipes). ~Elise

  3. Anonymous

    I work in a bakery, and we use an amazing amount of egg yolks. Definitely think that using a bowl and clean hands is the way to go for separating whites and yolks, at least for speed. Cold eggs work better, less yolks break. But if you are gentle with the yolks, you won’t have any breaking anyways.

  4. Aimee

    Elise, came across this article and while I love all your recipes, I have to disagree with this. I took a professional baking introductory course and was told strictly to never, ever break eggs by transferring them from half shell to half shell, since the outside of shells are full of bacteria. I wash my hands first with anti-bacterial soap and separate by hand.

    If you are planning to cook the separated eggs, then it doesn’t matter, bacteria get killed in the cooking process. If you are planning to eat the eggs raw, and you are concerned about bacteria, you probably should be using pasteurized eggs. ~Elise

  5. hena

    There’s an easier way too. It’s faster and works for me if I’m in a hurry. Just carefully break the egg in a bowl.(preferably a chilled one) Take a large tablespoon and scoop out the yolk. Hold the spoon over the bowl for a few seconds more and give it a gentle shake too shake off the eggwhite which clings on. Don’t try this on freshly bought eggs that are warmish.

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