Lots of recipes call for eggs to be "separated."
That means the white of the egg (the runny clear part) has to
be divided away from the yolk (the bright yellow ball). The white
and yoke come in a clever protective packaging – the shell.
This is a cooking "technique" and may take a lot
- Tap the middle of the egg on the edge of a small bowl. Too
hard and you will break the yoke. Too soft and you may have
lots of little shell pieces to deal with. If you do this well
you will have two half shells.
- Once the shell has broken, gently tip the egg so that the
larger half of the shell is down. That will allow some of the
white to pour out while the yoke is safe.
- Now carefully transfer the yoke to the smaller half of the
shell. Go slow. Let the white slide out around the yoke.
- Once the yoke seems nearly clear of the white you can drop
it into the second bowl.
- If there is a little white in with the yoke it is okay.
But if there is yoke in with the white you will have to start
again because egg whites have to be very clear to make lots
of recipes work.