You need to do it while the egg is raw. The easiest method is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white will run safely away from the yolk.
Do this all over a bowl that ISN'T your cake batter - that way if a yolk breaks or you get some shell in, it won't wreck your whole recipe. Put the yolks into another bowl to save for later - you can make some really good high-cholesterol omelets with them.
2006-07-13 10:48:50
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answer #1
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answered by Elizabeth 7
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Oh my, you are a novice cook aren't you? You separate the yolks from the whites by using two separate bowls, one in which to put the whites, one for the yolks. Crack the egg firmly in the center, then quickly hold the halves upright. The whites (slimy part) will ooze over the side of the shell. Over one bowl you toss the yolk back and forth from each half of the shell until the oozing stops. Then you dump the yolk into the other bowl. Do this the appropriate number of times according to the recipe. Make sure you don't get any yolk into the whites or they won't whip up properly. Never separate eggs directly into the cake because if you make a mistake on the last egg, you've messed up the whole batter. Cakes made this way are lighter and fluffier. Other cakes can be made with whole eggs and they will be heavier and flatter but good. Just depends on the recipe. Hope this helps.
2006-07-13 10:54:01
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answer #2
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answered by HamTownGal 3
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I have learned that the best way is to put a cup or bowl where you are working. Place it under the egg and crack the egg on the side. Then while holding each side of the cracked egg over the bowl - switch the yolk back and forth into the broken shell halves allowing the white of the egg to run into the bowl below. You will get a feel for it once you start!! And that is really nice to make a cake for your mom - PS - it is not hard boiled and be sure to wash your hands when you are done before continuing on
2006-07-13 10:49:12
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answer #3
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answered by cathryn888 2
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You take a raw egg, NOT hard boiled. Give a little tap with the egg on the side of a dish. Open the egg carefully; the white will run in the bowl, Have another dish for the yolk. You can go back and forth with the yolk between the two egg halves to get all the white out. For some recipes, if you get a little yolk in the white, it won't whip up.
2006-07-13 10:49:08
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answer #4
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answered by cowgirl 6
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Working slowly is the secret, as is getting a good first crack.
Steps:
1. Lightly crack an egg on the edge of a bowl.
2. Turning the egg upright, carefully open the shell into two halves, keeping the egg in the lower half.
3. Over the bowl, pour the egg from one half of the broken shell into the other, letting the egg white fall into the bowl, but keeping the yolk intact in the shell halves as you pour.
4. Repeat until all the white has fallen into the bowl, leaving only the yolk in the shell.
Tips:
Crack the egg at its midpoint and open with care.
If you're planning to whip the egg whites, take special care not to get any yolk in the white. Whites that have any fat at all in them will not whip properly. It's usually not a problem to have a little white left in the yolk.
Warnings:
Try not to catch the yolk on the edge of the shell. It'll break.
Tips from eHow Users:
Separating egg whites by Heidi Bookheim
I just learned this from my aunt at Thanksgiving. Gently crack the egg and gently drop the whole thing into your palm at the fingertips. Let egg whites drip through your hands into bowl. It is very fast and works great.
2006-07-13 10:49:31
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answer #5
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answered by A - Riv 3
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Crack the egg in 0.5 over a bowl. be positive to carry the shell up so many of the egg remains contained in the shell. Then slowly take the shell with the egg in it and move it into the shell with out the yolk, letting the egg white fall into the bowl. attempt this some circumstances till you're left with the yolk. Be very careful no longer to allow the yolk seize onto the fringe of the shell, in the different case it ought to damage the yolk and reason it to fall into the whites, or maybe the tiniest quantity of yolk can smash egg whites, exceptionally if it is needed for some thing like meringue or a sufflé. Then, you position the yolk down the drain or in a separate bowl, depending no matter if you pick it or no longer for some thing of the recipe that you take advantage of. It takes practice, yet after the first attempt or 2, it is basic. good success!
2016-12-01 05:51:12
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answer #6
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answered by Anonymous
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Take a butter knife and carefully crack the uncooked egg in the middle, then put the knife down on the counter, take your thumbs to the cracked section and gently separate the egg, making sure to tilt one side on a 45 degree angle. Do this over a bowl of course, being careful to slush the egg yolk back and forth between the egg shells. Once the white of the egg is separated from the yolk, pour the egg yolk into another dish or bowl and there you have it!
2006-07-13 11:03:27
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answer #7
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answered by Linda C 1
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Don't hard boil. Fresh raw eggs only. This is tricky but you can do it. First wash you hands and get a clean dry bowl. Now crack the egg about half way the shell. Slowly pull the egg apart a little bit so the egg white slowly oozes out but hold back the yellow with the shell. For a beginner you are very brave to start with separating eggs. Just pass the yellow back once or twice to the other egg shell half till most the white drops into the bowl below. There you have it. Now put the yellow in it's own bowl for later. Ta-Da! Happing Baking and I know she'll enjoy your very thoughtful treat!
2006-07-13 10:55:04
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answer #8
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answered by MotherNature 4
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Try this:
Crack the egg on the edge of a bowl lightly, then when you pry the egg apart, do it slowly so that the white runs into the bowl, bu tthe yolk stays in one of the halves. Then carefully pur the yolk back & forthe between the two shell halves until the white is all drained. Then you can keep the yolk in a separate dish or discard it. Takes a little practice, but it's pretty easy. Good Luck.
2006-07-13 10:49:51
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answer #9
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answered by JeffyB 7
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Okay. Get two bowls. Carefully craks your egg so that the shell splits into two pieces, while holding over one of your bowls. Hold the yolk in one shell half and let the white spill over into the bowl. Transfer the yolk gently from one shell half to the other to separate as much white as possible, then plop the yolk into the second bowl. Takes a little practise, to reduce the risk, use a fresh bowl for each egg white so that if you do have an accident, you only lose one egg!
2006-07-13 10:47:55
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answer #10
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answered by Maddy 5
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