How many times have you encountered a recipe that requires only the egg
yolks or the egg whites? If you are like most people, you have probably
grumbled because you never enjoyed this task. It is often messy plus
it’s always a struggle to get rid of those annoying little cracked
shells.
As much as you hate the task of separating egg yolks from egg whites,
this chore can really be unavoidable at times. For example, you will
only need egg yolks for mayonnaise and pastry glazes. On the other hand,
egg whites are necessary for meringues and frittatas.
Thankfully, there’s a way to do the separation very easily.
Watch this 1-minute video and see for yourself:
To explain the process in detail, you will need two plates and an empty
water bottle. Gently crack the egg about the halfway mark and place it
on the first plate. Afterwards, get the plastic bottle and position the
mouth of the bottle on top of the yolk. Squeeze the bottle lightly and
release your grip slowly. You will see that the air pressure will make
it possible for you to “scoop” the yolk without messing your hands at
all. You can then transfer the yolk to the other plate.
As the video demonstrated, it is even possible to do this with several
eggs. The guy on the video used up to five eggs and he was able to
complete the task in seconds. That’s definitely a huge difference when
compared with the traditional method (which obviously takes a lot
longer).
Source : http://www.pekengpedia.com/2014/06/watch-this-amazing-trick-and-learn-how.html
