Separating eggs is a classic and useful technique every baker should learn. This skill will come in handy in several classic French recipes like meringues, brioche, pastry cream, and chocolate mousse that call for egg whites and egg yolks to be used separately.
If separating eggs is new to you, worry not! With a little practice and the technique that works best for you, separating eggs becomes quick, easy, and mess-free.
Why Recipes Separate Eggs
Depending on the final result that a recipe is looking for in taste and texture, egg whites or egg yolks may be used separately.
Yolks add richness as they are made mostly of fats, and they facilitate emulsions, that is the mixing of two liquids that don’t easily mix together. They are extremely helpful and largely used in French pastry for their ability to mend ingredients together and for their taste factor.
Whites create lightness and fluffiness in your recipes, they also help your mixtures to rise when baking.
Different recipes may rely on egg whites or yolks separately.
What You’ll Need
- Fresh Eggs
- Two bowls
- Clean hands (or an egg separator)
Method 1: Using the Shell
- Crack the egg gently over the first bowl
- Open it into two shell halves, letting the overflowing egg whites fall into the first bowl, but keeping the yolk in one of the shells.
- Pass the egg yolk back and forth between the two shells, letting the egg whites fall over your bowl.
- Once the majority of egg whites have been evacuated, drop the egg yolk into your separate bowl.
Method 2: Using Your Hands
Some pastry chefs prefer this method although it is a little messy and harder to get a hold of.
- Crack the egg into your hand
- Let the whites slip through your fingers into a bowl
- Place the yolk into another bowl
Ensure your hands are clean for this method, and be soft and gentle!
Method 3: Using an Egg Separator Tool
You can find buy inexpensive egg separators online that can make the job easier. Although if you do not wish to spend, the first two methods are excellent and will achieve similar if not identical results.
Common Mistakes
Getting yolks into the egg whites
Even a little bit of egg yolks in egg whites can make whipping more difficult! If any yolk gets into the whites, remove them to the best of your ability. In the case that your egg yolk breaks as you separate your egg, it is best to have a little bit of egg whites get into your egg yolks than the other way around.
Using Cold Eggs right after separating them
Cold eggs are indeed easier to separate, but room-temperature whites will whip to a greater volume. A pro tip is to separate your eggs cold, then let the whites sit for 20-30 minutes before whipping them if the recipe calls for it.
Letting Shell Pieces Fall In
Egg shells can sneak into your mixture and add an uncomfortable crunch to your desserts (I have fallen victim to the sneaky egg shell in my brownie before, not great). Use a larger piece of shell or your fingers to remove any egg shells rather than chasing them with a spoon.
Mixing Everything Together
After separating one egg white into a bowl, add it to the main mixture before separating the next one. This way, if one yolk breaks into the whites, you won’t ruin all the of egg whites you’ve already separated.
Frequently Asked Questions
Can I Separate Eggs Ahead of Time?
Yes. Store the yolks and whites separately in airtight containers in the fridge and use them within a couple days.
Can I Freeze Egg Whites?
Yes. Egg whites freeze well and are great to save for future meringues or macarons.
Why Won’t My Egg Whites Whip?
Possible reasons include:
- yolk contamination
- greasy bowl
- old egg whites
- unclear recipes instructions, or not properly followed
Final Thoughts
Learning how to separate eggs is a small skill that can make a big difference in French baking. Once you’re comfortable with this simple technique, you’ll be prepped to tackle recipes like meringues, pastry cream, brioche, and many other French classics with confidence!
