Did You Know – Egg White
Do you ever have trouble trying to separate the egg white from the egg yolk successfully?
If you have ever made meringue, then you know that if any egg yolk gets into the egg white, it can ruin your meringue.
Instead, crack your egg into a bowl.
Using your hand, scoop up the yolk, pulling all of the white away from the yolk.
Do this one egg at a time, setting the yolk aside for another use, or discard it, and place the egg white into your mixing bowl.
Repeat with any additional eggs you need, one egg at a time.
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Categories: Did You Know, Eggs
In Dianes Kitchen 
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Thank you Michael!
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A great trick, and very useful! Thanks, Diane! Have a beautiful week! xx Michael
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Thank you Michael💕
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It really is the most efficient way to separate the eggs!
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Yes it is and you get all of the white off of the yolk so easily.
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Nicely educational!
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Thank you Tierney!
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Goodness Diane … how easy is that! This is my new way to go – thank you!
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Right, no gadgets or egg shell needed. You’re welcome!
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“Using your hand, scoop up the yolk, pulling all of the white away from the yolk.” Does the yolk stay intact?
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It sure does, easy peasy!
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Thank you Ned!
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Thanks for the tip, Diane. I will try this the next time I need an egg white!
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You’re welcome!
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Using your hand as a filter for egg white is such a great idea 🙂
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Thank you so much!
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Welcome 🙂
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Good tip Diane
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Thank you Sheree!
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Another helpful hint from my kitchen guru. A good one too!
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Thank you, it is so easy to do it this way.
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We make meringues a lot at Christmastime. We add chocolate chips and nuts to them, drop little tablespoon-sized scoops onto a foil lined cookie sheet, place into a preheated oven, turn the oven off, and go to bed. In the morning they’re baked, cooled, and crispy, and we just peel them off the foil. (We call these cookies “Nighty-nights.” 😉 )
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How clever! They sound delicious as I love meringues. Can you tell me how to store them and keep them crispy? Mine never last past a day then they lose the crispy.
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I discovered the hard way about making sure there is no yolk in the whites for a meringue to be successful. Le sigh. My mom has a cool Tupperware gadget that helps separate the yolks from the whites. It’s very handy.
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I have that too. It was always a grab item when you won a game at Tupperware parties years ago.
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We’ll there’s an easy way to do this! Here I am with shuffling it back and forth from half egg shell to another half egg shell. 😂
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Right and then you break the yolk. Lol This way I have never broke the yolk, must be my soft hands. 🤣
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Thank you Yernasia!
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I thought I saw a gizmo to separate it or am I imagining that? Better your hands, which won’t pierce or accidentally nick the yolk.
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Yes that’s what I used before I tried this. All depends if you want to get your hands dirty. Lol
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I have to tell you I’m squeamish and I’m not sure I’d do that with the yolk. Yes, silly and I want to tell you that I likely will never stuff a bird in my lifetime, but I’d watch my mom through the years when she pull stuff out of the chicken, wash the cavity, stuff it with dressing … nope, couldn’t do that.
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You sound like a good friend of mine, she won’t even touch a raw chicken.
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That would be me Diane – that clammy, cold chicken. I just could not. My mom used to make buy chicken legs and dip them in Shake and Bake years ago. I’d watch her picking up and rolling the chicken legs in butter, then the mix and knew I couldn’t do that. Mom would say “you’d better not have kids as you’ll be touching a lot more than clammy chicken pieces!” (I know you’re smiling at that sentence Diane, having had kids and spending a lot of time with your grandkids.)
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Smiling? I’m laughing out loud! 🥰
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I knew you would get a laugh out of that comment. 🙂
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I’m another one who tosses the egg white + yolk back and forth between the broken shells. Your idea of using your hand is a much better way to go.
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You won’t believe how much easier it is. Thank you! 💕
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