Jeni Wright, Eric Treuille, Le Cordon Bleu

Separating Yolk from White

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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It is easiest to separate eggs when they are cold - the yolk is firm, and there is less chance that it will run into the white. Whites will not whisk properly if there is any yolk in them.

Hand method Crack egg into a bowl, then lift it up and cup it in your hand to let all the white drip through your fingers.

Shell method Crack egg shell in half. Pass the yolk backwards and forwards between the halves until the white is in the bowl.

© 1996 All rights reserved. Published by Le Cordon Bleu.