Tracy Briggs, Published March 19 2014
The Great Indoors: Many methods for separating eggs
That’s what I thought when I saw a new way to separate egg whites from egg yolks using a pop bottle.
Could this really work? Will this be the answer to my ongoing struggle of what to do with all my empty Diet Coke bottles? I thought I’d give it a shot. Watch our video to see how it works.
Egg separating with a pop bottle
1. Start with cold, fresh eggs. Did you know warm or old eggs won’t separate as easily? (If a recipe calls for room temperature separated eggs, separate them first then let them sit at room temperature.)
2. Get an empty 20-ounce plastic soda bottle. Make sure you rinse it first. I also like to squeeze the bottle a few times to loosen up the plastic.
3. Crack the egg into a bowl.
4. Squeeze some air out of the bottle and place it near the yolk.
5. Loosen your grip so the air comes back into the bottle. This will work like a vacuum sucking the yolk into the bottle. You might need to tip the bottle back slightly so the yolk doesn’t slip out. Have another bowl standing by to squeeze the yolk out of the bottle.
If this isn’t your cup of tea (or should I say pop?), here are some other methods for egg separating.
Other ways to split egg whites and egg yolks
1. Transfer method. This is probably the most common method, probably because it’s easy and it works pretty well.
Simply crack the egg as close to the center of the egg as possible. Make sure you have a bowl underneath the egg. Immediately turn your hand so one half of the shell becomes a cup to hold the yolk. The whites should drip into the bowl below. Transfer the yolk into the other half of the shell, back and forth until the whites all drip into the bowl. This is my go-to method.
2. Funnel method. Crack the egg into a small funnel. The yolk shouldn’t go through the funnel, but the whites will. I’ve had mixed results with this method. The yolk sometimes seeps through.
3. Getting your hands on it. Wash your hands thoroughly. Crack eggs into your hand, cupping the yolk in the center of your palm. Spread your fingers so the white can drip through to a waiting bowl beneath your hand. I don’t like this method as much. Too slimy for me.
4. Egg Separator. The person who invented this might be retired on a beach somewhere.
It’s a handy dandy utensil that can attach to the side of the mixing bowl. Simply crack the egg into the utensil, and it holds the yolk in place while the whites drip into the bowl. They’re usually less than $15 dollars, and might be nice for the novice baker.
Watch ‘The Great Indoors’ with Tracy Briggs every Thursday on www.InforumTV.com