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Separating Eggs

Many recipes call for egg whites or egg yolks, which mean the eggs, must be separated. Eggs separate most easily when cold. You can use an egg separator, but the half-shell method works just as well.

To separate an egg, on the side of a bowl, sharply tap the eggshell along its middle to make a crosswise crack. With your thumbs, gently pull open the shell along the crack, letting some of the white run into the bowl. Slowly transfer the yolk back and forth from one half-shell to the other, being careful not to break the yolk on any sharp shell edges, until all the white has run into the bowl. The smallest trace of fat from the yolks will keep the whites from foaming properly when beaten, so be very careful. If any yolk does get into the whites, it can sometimes be removed with a small spoon or the edge of an eggshell, but be sure to remove it all.

Cover leftover unbroken egg yolks with cold water (to prevent a skin from forming on the surface) and refrigerate for up to two days; drain before using. Store egg whites for up to five days in an airtight container in the refrigerator.

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