It’s Tip Friday on Marilyn’s Treats. And todays tip is Separating Eggs.
Many recipes specifically call for egg whites or yolks, and many people make egg-white-only dishes to reduce cholesterol. Whatever your reasons, there are plenty of tips that will help you avoid a painful separation.
So how do you actually separate an egg? I suggest these 3 ways.
Separating by Hand
Set up three bowls. If you’re only separating a couple eggs, you only need two bowls. But if you’re separating many eggs, get another bowl to crack the whole egg into. This way, if you break the yolk, you’ve only lost one egg instead of ruining a whole bowl of whites.
Crack the egg. Crack the egg carefully into the first bowl, taking care not to break the yolk. If you can, you can crack the egg gently, then drop it right into your cupped palm instead — or even crack it in one hand.
If you have trouble with shell fragments in your egg, try cracking it against a flat countertop instead of the edge of the bowl.
If a bit of shell falls into your egg, pick it out with your fingers, without breaking the yolk. It’s easier to get it out with half of the shell, but that increases the risk of salmonella contamination.
Let the whites drip through your fingers. Reach into the bowl and cup a yolk, lifting it up. Move your hand over to the second bowl and separate your fingers slightly, letting the whites drip through. Use your other hand to gently pull down thick strands of white if it doesn’t fall on its own. If there is still white attached to the yolk, pass it back and forth between your hands until most of the white has dripped into the bowl below.
Drop the yolk into the last bowl. Move the yolk over to the last bowl and drop it in gently. Repeat the process with all your other eggs.
Separating Eggs Shell to Shell
Chill the eggs (optional). Room temperature eggs have runnier whites, which can make this method messy and difficult. Work with eggs straight from the fridge instead.
Imagine a line going around the “fattest” part of the egg. This is where you want to make the cleanest crack you can manage. The key with this method is to crack the egg evenly, so you can easily transfer the yolk between the two halves.
Start the crack on the egg. Tap the center of the egg gently against a hard object, so a crack forms across about half of the egg. The edge of a bowl is a good surface for getting two equal halves. The edge can also break off shell fragments into your white, though, so a flat counter might be better if your eggs have thin shells.
If pieces of eggshell fall into the egg whites, wet your finger with water, and touch the shell gently.
Carefully break apart the shell. Hold the egg over a bowl in both hands with the crack facing upward and the wide end tilted down. Slowly pull apart the two halves with your thumbs, until the egg breaks into two halves. Because the egg is tilted, the yolk should fall into the lower half.
Transfer the yolk from shell to shell. “Pour” the intact yolk back and forth between the two halves of the shell. Repeat this about three times, while the white drips over the side of the shell and into the bowl below.
Drop the yolk in another bowl once there are only tiny bits of white stuck to it. If you have more eggs to separate, consider using a third bowl, so a messy crack doesn’t drop shell shards or broken yolk into your whites. Separate each egg over this third bowl, then empty the bowl into the other whites bowl before you move on to the next.
Using a Plastic Bottle
This is my go to way to separate eggs. Carefully crack the egg onto a shallow bowl. Start with one at a time, so a broken yolk doesn’t ruin your whole plate. Keep a second bowl on the side for the yolks.
Squeeze some of the air from a clean plastic bottle. Hold the bottle in this partially crumpled position.
Pick up the yolk. Place the mouth of the bottle on top of the egg yolk, and slowly release your grip. The air pressure will push the yolk into the bottle. This might take some practice; releasing too much or too quickly will pull up some of the egg whites as well.
Transfer the yolk to the other bowl. Carefully keep the bottle compressed so the yolk stays inside the bottle. Move the bottle over to the other bowl and let go to drop in the yolk. Tilting the bottle a little may help.
These tips will help you master the art of perfecting your dishes.
All About The Yolk
Freeze leftovers or use them for a recipe that only calls for egg yolks. If you want to freeze it you’ll have to add a bit of sugar or salt, depending on whatever you’ll want to use it for in the future.
Egg yolks contain high amounts of fat. Once an egg yolk breaks into your whites, you have to start the separation anew, because it can prevent your foam from forming.
Try to plan your cooking so you have a use for both the whites and the eggs. For example, homemade mayonnaise is an easy option if you have leftover yolks.
And What About The Egg Whites?
If you’re beating the egg whites, such as for a meringue, make sure no yolk gets into the whites. Any bit of yolk will cause the whites not to foam.
Wash your hands thoroughly. Scrub your hands with hot, running water and unscented soap, then rinse them off. Besides washing away dirt, this will remove skin oils that can prevent whites from fluffing.
Make sure the egg whites are at room temperature when preparing a meringue so the whites can reach full volume.
Why Choose Fresh Eggs?
Start with fresh eggs whenever possible. The membrane that encloses the yolk weakens over time, so the fresher the eggs, the “tighter” the yolk.
Fresher eggs have more tightly folded proteins, which make for stiffer whipped egg whites.
Fresh eggs also have strong, ropy pieces of white called chalazae. There’s no need to pick these out of the other whites, although if you’re using them in a soft custard it’s a good idea to strain them out after cooking.
Chilled or Room Temperature?
Chill the eggs (optional). Cold yolks are less likely to break than warm ones, and easier to separate from the white.
If you store your eggs in the fridge, separate them right after taking them out. If you store them at room temperature, you can put them in the fridge half an hour before you cook — though it’s not a big deal if you forget.
Most recipes call for whites or yolks at room temperature. You can warm chilled, separated egg by placing the bowls of yolks and whites in a pan of warm water (not hot) for 5–10 minutes.
For more info on eggs see How Long Eggs Last Or Hacks For Eggs
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
What an informative article on egg separating. I usually do shell to shell. Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
Thank you Kim. I mainly do shell to shell since I already have the eggs in my hands. LOL. Have a great day!
Hi Marilyn,
This is a great tip, especially when we are all doing so much baking for the holiday. Thanks so much for sharing your post with us this week and hope you have a very special weekend!
Miz Helen
Thank you Miz Helen for offering the opportunity to share my tips with you this week. Happy Easter.
Whoa! I’m always a little nervous when a recipe calls for separated eggs, but now I don’t need to be. I’m definitely going to give that bottle technique a go. Thanks for sharing!
Thanks Amy. I at one time was just using the entire egg when it asked for yolks. The only time I was always using whites only was for meringue. I changed my mind when I saw these. And the bottle thing DOES work! Happy Easter.
I always do shell to shell. I find it interesting too that if you drop a shell another piece of shell will attract it so you can scoop it up.
Shell to shell is the easiest way for me. But many times instead of separated eggs I end up making a mess of scrambled eggs. I loved the science behind this article. Happy Easter!
Love the plastic egg separator Marilyn! I can attest, this method does work, however, I got so excited it did work S-Q-U-E-A-L-E-D, squeezed the bottle and blew the eggs yolk out! LOL Hope you and all who read your comments are now laughing “with” me! Thank you, as this post was very interesting and informative indeed! Love the visuals!
Thank you Joanne. I can just see you with those eggs and the bottle. Just your style! Enjoy your week.
Great tips. I hate to admit, I still do it the old fashioned way. Back and forth in the egg shell allowing the white to fall out. TFS
I used to do that. But I kept breaking the yolk. I had more scrambled eggs in my life! Thank Clearissa!
This is the way I do it too. It’s quick and easy. Using a separator would just be another thing to clean afterwards.
I hate separators because the edges are rough and break my eggs. Thanks Gladys!
This is such a handy tip! I didn’t learn this until i was 22 years old and then I was embarassed at how easy it was!
We have decided to feature this post in next link up, tomorrow at 6! Stop by, grab a button and share anything else you are working on : )
I read that you can use a large plastic soda botle with water in it to separate. I need to check that out. It is supposed to be foolproof in not breaking the yolk! Thank you for the feature! I am late in my parties due to “reality” this week! I will be over!
That’s how I learned to do it, no need in my case for gadgets that clutter (more) my kitchen.
Thank you so much for sharing it at Sweet Inspiration party, we are honored to have you. Enjoy the rest of the week!
I have all the gadgets Pili but never use. I do however dust them!
I learned it this way, too, but usually I just strain through my fingers…messy but quicker if you have a lot of eggs!! Still a great thing to know!
Thanks for bringing this by Throwback Thursday!!
Mollie
I will try that Mollie! I break too many yolks!
This is exactly how I do this, it’s so much easier for me than using a gadget. Quick and fast. I learned this when I made creme brulee for the restaurant I worked in. I would make batches of 40 at a time, that was a whole lotta eggs to separate! LOL
Oh, I made crme brulee once. Broke the yolks and burned my fingers! You would crack up watching me in the kitchen. Have a great day.
Thank you for the tip! I kind of fail in the kitchen. This is very helpful! #Alittlebitofeverything
Melanie, dont feel bad. I lways learn the hard way! Have a great day.
I’ve always used this method, even though I have a separator. It seems to work the best.Thanks for sharing at Merry Monday!
You are welcome Dee. A separator always breaks my yolk!
Definitely a neat idea! 🙂
I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess!
Hi Marilyn, I’m visiting from the Bloggers’ Pit Stop at Mostly Blogging.
My kitchen and I have an adversarial relationship, but separating eggs is one thing my mother taught me that I actually remember. :O)
Here’s my Bloggers’ Pit Stop.
Hi LuAnn. Welcome to Marilyns Treats. Thank you for coming by and intodycing ypurself by leaving a comment! I hope to see you back soon. Happy Mother’s Day!
Great tip about cold eggs! It’s not always the funnest task. I’ve also seen a method where you can separate eggs with a water bottle. Looked pretty interesting. 🙂
I did see that on you tube! I need to give it a try nd see how it orks. Thank for reminding me CJ! Have a Happy Mother’s Day!
I always seem to make a mess no matter how I do it. That being said, I’d rather make a mess than buy the egg whites in a carton.
It never fails. I get shells in my bowl every time. Lately I have had a baking buddy begging to do it!
Hi Marilyn! Thanks for the tips! Lord knows, I need all the help I can get in the kitchen. Pinned to save. Thank you for sharing your posts with us at Snickerdoodle Sunday!
~Laurie
You are welcome Laurie. I learned every one of these the hard way!
Yep – I always separate eggs when they cold 🙂
I think cold eggs are the key. Some say use eggs at room temperature but I disagree! Thanks Winnie!
Hi Marilyn, come over and join my party! #Fancy Friday at
http://www.nancysfashionstyle.com
Hi Nancy. Thank you for the invite! I went and checked it out but as a recipe blogger I didn’t have anything to contribute.
Marilyn, I think I was number 370 on the link party! That thing is huge! I can’t resist reading tips like this. I love to see all the different ways people do things. I just use my other hand as a separator. I never had much success with separators — one I had broke the yolk every time. I’ve had better luck with your method.
I hate separators too Jean. I just end up with egg (snot) all over and then break the yolk! I will grab your link.