Thread: Separating eggs...

Okay, just a few questions...

1. Is it easier to do this with an egg separator? (I know how to do it the old fashioned way using the shell, but wondering if it's easier to do it with a separator. Trying to figure out if it's worth the money.)

2. In the past 2 days, I've used recipes that require the white and not the yolk. I hate to throw anything out, so what do you do with the yolk?

3. Does the yolk 'keep' in the refrigerator? If so, for how many days? (I put the yolks in a tupperware container in the fridge. Do I need to throw them out or will they keep for awhile?)

Thanks in advance for your help.

Debby

206.5/157/140?130?
CALP 1/12-10/9/03 & 2/18/04 on
(Atkins 10/10-11/25/03)

The EASIEST way I've found, although the messiest, is to crack the egg WITH CLEAN HANDS and then pour the egg into your hand, held over the bowl in which you want the whites - the white runs through easily while you're left holding the yolk. (The yolk's on you so to speak.... Oh I crack myself up! )

If you're not into eggy hands, then an egg separator does work just fine. I seldom take the time to get mine out though. I use the above method or the shell method, which sometimes causes me to exercise my four-letter-word vocabulary when one of the pieces of shell gets into the eggs or worse yet, pierces the yolk and I gotta start over!

I know it seems somehow EVIL to throw out a yolk, but I've learned to just do it. Occasionally I'll scramble them for the cats, or if you're planning on making hollandaise or pudding you can keep them for those purposes.

I haven't a clue on how long they'll keep once the shell is opened - I SEEM to remember reading somewhere you could keep them in a container covered with water, but I'd not swear to it!

Char

Being "over the hill" is much better than being under it....

I just crack the egg in the middle and split in 2 and pour the yolk back and forth between the two halves. Course you do it over a bowl. Egg yolks can be frozen but I'm not sure for how long. In fact once frozen an egg yolk will take on a lot more oil when making mayonnaise. That's the main thing I use leftover yolks for. Mayo or aioli.

Rob
310/228.5/180
Me, a skeptic? I trust you have proof.

I do it as Rob does. Why? Cause that's how mom taught me. LOL!

As for extra yolks, I sometimes give them to my furry friends, but I've also frozen them. I drop ech one into an ice cube tray compartment, then when frozen put them in a bag. This way I can measure easily. One cube = one yolk.

In addition to the above, other uses for egg yolks are flan, lobster newberg, creme brulee and made from scratch caesar salad.

Whites freeze well, too and I do them the same as the yolks.

HTH

Maggie
5'1" ~~ Atkins since '98 (160 + lbs)
~ 50 lbs. of "water" gone forever! ~

~~Redhead until further notice! ~~

I'm like Char, I use my hands. I've tried all different methods over the years and this one is the best. BTW, always separate your eggs while they are cold. It is next to impossible to separate room temperature eggs. I know, cause I've wasted way too many eggs trying.

Esther

I have wasted eggs too so I make my husband do it

that is too funny. thats the best way I can do it