In many baking recipes, the egg white is separated from the egg yolk. This is a tricky task for beginners, because just cracking the shell correctly so that you really only have two halves in your hand doesn't always work. However, we have a few tips here so that separating eggs is no obstacle to delicious cake dreams.
This is how easy it is to separate eggs
Separating eggs is a tricky business – every cook knows that. So that the cake or dessert is a success anyway, there are a few tricks that make separating eggs child's play.
Cracking eggs traditionally
Get two bowls ready, crack the egg carefully in the middle and slowly separate the eggshells from each other. Now let the egg white run out and tilt the eggshell back and forth so that the yolk remains in the shells, but the egg white can be completely removed.
Extra tip: I always leave the eggshells lying next to me in case an egg doesn't break into 2 parts as intended, but shatters completely. This way I can always take a nice eggshell and separate the egg in peace.
Separate eggs with a funnel
Simply crack the egg and pour the whole egg into the funnel. Now the dense yolk gets stuck, while the egg white seeps through.
Catch the egg yolk with an eggshell
To separate the yolk cleanly from the white, simply crack the egg and the entire contents into a wide cup or a small bowl. Now you can fish out the yolk with the help of the eggshell or a large spoon or a skimmer or similar.
Separate eggs with a sieve
A A sieve can also be useful
Read also:Â Recipe Stuffed Eggs
Photo by Janine for meinhaushalt.at
