How to seperate egg whites from the yolk

What do you want to cook that only needs egg whites?
Unless its a specific recipe (like a pavlova, yum!), you are missing the most nutritious part of the egg in the yolk.

To separate, there are a few ways:
- I break the egg in two and tip the yolk back and forward in the shell and let the white run out while the yolk stays in the shell.
- you can break it onto a saucer and put a glass over the yolk and tip the white away.
- on Masterchef they break the egg into their hand and let the white run through their fingers. I haven't tried this though.

You might like to google it, I'm sure you'll find a video that gives you better instruction that mine!

Cooking it depends on what you are cooking. You say you are cooking -with- egg whites, so I'm guessing that it's just an ingredient of something else?

As for separating, there are a number of ways:

-You can get kitchen gadgets that do the job, though I find they clutter up my kitchen.

-You can try the "passing the yolk back an forth between the two shell halves" method, allowing the egg white to drop down into a container, but that runs the risk of tearing the yolk on the edge of the shell.

-My personal favourite method is, with clean hands, crack the egg into your slightly cupped hand. Open your fingers just a bit, allowing the egg white to flow through to a container underneath, but leaving the yolk intact in your hand. Save yolk in separate container.

Why would anyone have eggs without the yolks!?

The egg nutrition discussion is riddled with disinformation in the U.S.

Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are they bright yellow and cheerful looking, but yolks are loaded with fat-soluble antioxidant nutrients.

Besides providing all eight essential protein building amino acids, a large, whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins.

One egg contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium.

Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries.

If possible, buy real free range eggs from a local source.

Eat the yolks, folks!

Why would anyone have eggs without the yolks!?

The egg nutrition discussion is riddled with disinformation in the U.S.

Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are they bright yellow and cheerful looking, but yolks are loaded with fat-soluble antioxidant nutrients.

Besides providing all eight essential protein building amino acids, a large, whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins.

One egg contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium.

Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries.

If possible, buy real free range eggs from a local source.

Eat the yolks, folks!

I will see if my local store carrys the real free range eggs thanks so much!

To be confused by this is not your fault. Diet fads have completely messed up the discussion about eggs. Eggs are nature's perfect food, except that they have no fiber, so one should eat fiber with the egg when possible. When in doubt, eat it whole and eat it natural, is my rule.

Why would anyone have eggs without the yolks!?

The egg nutrition discussion is riddled with disinformation in the U.S.

Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are they bright yellow and cheerful looking, but yolks are loaded with fat-soluble antioxidant nutrients.

Besides providing all eight essential protein building amino acids, a large, whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins.

One egg contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium.

Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries.

If possible, buy real free range eggs from a local source.

Eat the yolks, folks!

I will see if my local store carrys the real free range eggs thanks so much!

FYI- Free Range only means that the chickens have "access" to the outside world. It could be one window, 10 feet high with a ladder, and they are still in the giant warehouses stacked on top of each other. They can be fed corn as well. "Organic" is tricky, people. Lawyers are smart, lol.

Why would anyone have eggs without the yolks!?

The egg nutrition discussion is riddled with disinformation in the U.S.

Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are they bright yellow and cheerful looking, but yolks are loaded with fat-soluble antioxidant nutrients.

Besides providing all eight essential protein building amino acids, a large, whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins.

One egg contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium.

Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries.

If possible, buy real free range eggs from a local source.

Eat the yolks, folks!

I will see if my local store carrys the real free range eggs thanks so much!

FYI- Free Range only means that the chickens have "access" to the outside world. It could be one window, 10 feet high with a ladder, and they are still in the giant warehouses stacked on top of each other. They can be fed corn as well. "Organic" is tricky, people. Lawyers are smart, lol.

True. Best thing is to buy local eggs if possible so you can find out the conditions yourself.

Egg yolks also contain arachidonic acid.

Good thing or bad thing??
I'm going to guess good, even though it sounds like spider juice.

Egg yolks also contain arachidonic acid.

Good thing or bad thing??
I'm going to guess good, even though it sounds like spider juice.

Haha, I saw that too, and also thought of spiders. I wouldn't have known what it was or whether or not it was implied to be a good thing, unless I looked it up on Wikipedia.

not too worry your not gonna turn into spiderman! :bigsmile:

Im sorry.....is this really a thread on HOW TO SEPERATE AN EGG?

It probably took you more effort to create a post about it.....

Some people really don't know. A lot of us have something in life that seems simple to others, but we haven't gotten the hang of yet, or are too scared to try without asking, for fear of screwing it up. Does it make you feel special to be a jerk about it?

use your cupped fingers, its easy once you get used to it

Legit question. A lot of recipes call for egg whites only.