Eggs; how to separate the yolk/white

Post by **Oscar** » Tue 04 May 2010 12:55

Maybe I'm missing something, but what's the point in cleaning/drying it so meticulously if you're draining out the yolk afterwards anyway?

Post by **Iris** » Tue 04 May 2010 15:37

Like I said, I hate he taste of egg white, so then I'm sure I don't spoil my cup of egg yolks. By not removing all the egg white, there always slips some through my fingers. Plus, this way it's way easier to separate the sack from the yolk (otherwise I often find or taste some sack-parts in my cup of yolks)

YouTube · Post by **RRM** » Tue 04 May 2010 20:31

ha ha

, i can relate to that!

Post by **Oscar** » Wed 05 May 2010 00:46

Okay, I was just wondering because I don't often have egg white in the cup, even if I'm far less meticulous and bothered by the taste.

Ducky · Post by **Ducky** » Mon 17 May 2010 07:01

Any idea what to do when the sack breaks too early?

It bothers me to waste the yolk.

Post by **Kasper** » Mon 17 May 2010 11:05

@Ducky, Then they are not fresh enough, right ?

What about those things ?
http://www.wmf.nl/wmf/upload/images/art ... ourmet.jpg

Post by **Oscar** » Mon 17 May 2010 11:08

Ducky wrote:Any idea what to do when the sack breaks too early?

It bothers me to waste the yolk.

I just try to get as much of the yolk without the sack into the cup. It also matter when it breaks how easy or difficult that's going to be.

Ducky · Post by **Ducky** » Mon 17 May 2010 17:27

@Kasper

Do you think they arent fresh enough?
I mean they are in the same package.

I dont think this thing worth much seeing that you still have to take it in your hand if you wanna clean the yolk well. Let alone if the sack breaks.

@Oscar

I think its impossible to do it without getting the whites too.

Lots of yolk separating videos:

http://www.youtube.com/watch?v=cm4U-kQhQ7s

Post by **Oscar** » Tue 18 May 2010 00:01

You have two options if you do not want to waste the whole yolk:
1. Try to get as much yolk as possible and not be bothered if some white comes along as well (which you might be able to scoop out after)
2. take a tbsp and scoop the yolk out of your hand

Kookaburra · Post by **Kookaburra** » Sun 06 Jun 2010 03:36

What happens if you accidentally ate bits of egg shells with the egg yolks? Also, does stirring the egg yolks with a spoon or folk destroy the protein molecules in them?

Ducky · Post by **Ducky** » Sun 06 Jun 2010 13:55

1. Nothing.
2. You cant damage molecules mechanically only chemically.

Post by **Iris** » Sun 06 Jun 2010 14:15

You can damage protein when stirring to hard. That's why we always say stir GENTLY.

Ducky · Post by **Ducky** » Sun 06 Jun 2010 19:23

Sorry to disagree ,and i think it was already discussed on the forum, but
im pretty sure that its impossible to damage them.

Ducky · Post by **Ducky** » Sun 06 Jun 2010 19:47

Even when youre whipping egg whites:

" When you whip egg whites (albumen), you are really stretching the protein in them. As a result, they unwind and join together loosely, making them unstable. The liquid albumen forms elastic films around the air bubbles beaten into them and essentially trap them, which you can see as a foam"

YouTube · Post by **RRM** » Sun 06 Jun 2010 20:13

Yes, and when you heat food (cook, fry etc), the protein only gets denaturated.
Thats the official line. Has been for many years.
However, we now know there is more going on.
The same goes for blending etc.
We now know there is oxidative damage.
Hence the modern low speed masticating juicers.