Quote:
Originally Posted by foodfromafar
Egg White Tip: If you have to separate lots of eggs for the whites, just crack all of them into the bowl and fish the yolks out with your hand. It takes a lot less time than pouring them from one half of the eggshell to the next!
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While I know plenty people doing it that way, it grosses me out for a bit.
Straining over the shells is NOT recommended either as the bacteria tend to be at the outside of a shell. Sometimes you want to use raw eggwhites for a shake or something. In those cases you don't want to expose an egg too long to the contaminated outside. Contamination always happens at the outer shell never at the inside, in case you're worried about using raw eggs.
Fortunately I have a dainty little tool for this, an eggwhite separator.
You would think this is available in every household goods store, but you'd be surprised. For years I had an el cheapo plastic thingy that worked great, but.. it melted when I erroneously let it sit on the edge of a hot iron skillet (was using it to make egg drop soup).
Anyway.. the successor let every yolk slip through .. you would think they would test it on actual eggs!
Finally, I bought a slightly more expensive stain-less steel egg separator and being so delighed with it, also like giving it away to others as a b-day gift.
This one sometimes needs some nudging (and tilting to the side) to get all of the precious egg white.
If I'd thought again I might have gotten this one instead, which is very reminiscent of the 'straining through your fingers' method, except of course this is way more hygienic.
