flyinglentris
Disabled and Retired Veteran
Cooking with Eggs is all the more interesting when the two components of an Egg are separated, the Yolk and the White. Each has unique flavor and textural characteristics.
The technique for separating Yolk from Egg appears simple enough, using a clean hand (yes a hand) to strain away the white after breaking the Egg and catching the Yolk. The White is allowed to fall into one bowl and the Yolk is then dropped into a second.
As someone who would prefer not to get their hand gooey, I would personally seek a gadget to help in this process. I've seen one example of somebody using a slotted ladle to catch the Yolks. And I've seen Egg Cracker/Opener gadgets that have a built in feature to do the trick.
Once the Yolk and Whites are separated, what can be done with them? Hollandaise Sauce for Eggs Benedict is one example, using the Yolks. Whipped Egg Whites can be used to create a fluffy Sugared Topping for Pies and Cakes. There are probably lots of other things that can be done with either of the two components and it would be interesting to hear about them.
It is a curiosity that begs to be resolved, what do people do with the component that they aren't seeking to use? For example, if one is using the Yolks for Eggs Benedict, what do you do with the Whites? - toss 'em?
The technique for separating Yolk from Egg appears simple enough, using a clean hand (yes a hand) to strain away the white after breaking the Egg and catching the Yolk. The White is allowed to fall into one bowl and the Yolk is then dropped into a second.
As someone who would prefer not to get their hand gooey, I would personally seek a gadget to help in this process. I've seen one example of somebody using a slotted ladle to catch the Yolks. And I've seen Egg Cracker/Opener gadgets that have a built in feature to do the trick.
Once the Yolk and Whites are separated, what can be done with them? Hollandaise Sauce for Eggs Benedict is one example, using the Yolks. Whipped Egg Whites can be used to create a fluffy Sugared Topping for Pies and Cakes. There are probably lots of other things that can be done with either of the two components and it would be interesting to hear about them.
It is a curiosity that begs to be resolved, what do people do with the component that they aren't seeking to use? For example, if one is using the Yolks for Eggs Benedict, what do you do with the Whites? - toss 'em?