WHEN
SEPARATING EGGS: Separated eggs are used in many
recipes that use just beaten egg whites
or whites beaten separately from the yolks.
Beaten egg whites are used as leavening in a recipe, such as an
Angel Food Cake, as are yolks in a
Sponge Cake.
The goal in separating eggs is to
have the whites in one bowl and the yolks in the other. Both
should be free of egg shells and the whites also free of egg yolk.
Before you separate the eggs, get
three CLEAN and dry bowls: one for the initial cracking; the second one for the
separated yolks and the third, to hold the whites.
Cold eggs separate more easily than
room temperature ones.
Crack the egg on a flat surface, not the edge of
the bowl. When you crack them at the edge of the bowl, you risk getting the
shells inside of the egg.
QUESTION:
My friend passes the egg yolk back and forth from shell half to shell half when
separating eggs. Is this the best way to separate eggs? from
http://www.aeb.org
ANSWER: No, it’s not. Bacteria are so very tiny that,
even after washing and sanitizing, it’s possible that some bacteria may remain
in the shell’s pores. The shell might also become contaminated from other
sources. When you break or separate eggs, it’s best to avoid mixing the yolks
and whites with the shells. Rather than broken shell halves or your hands, use
an inexpensive egg separator or a funnel when you separate eggs to help prevent
introducing bacteria. Also use a clean utensil to remove any bits of eggshell
that fall into an egg mixture and avoid using eggshells to measure other foods.
To do:
