Separating Eggs

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SeparatingEggs
Eggs are easiest to separate when they are cold because the yolk is firmer and less likely to break. But when it comes to beating whites, it’s best to have them at room temperature. They’ll have more liquid viscosity than when they are cold which permits air to be easily incorporated into them to build volume. After separating the egg whites, let them sit at room temperature, it will take about 15 minutes.

Use whipped egg whites in Strawberry Roulade, Chocolate Meringue Ice Cream Cake, Walnut Cake or Strawberry Semifreddo.

Comments

  1. Heddy Klein says

    I always follow your e mails . They are very useful and informative. I t was great meeting you and I look forward to working with you on our exciting new cookbook. Luv, heddy

  2. Anne says

    An easier way is to take an empty water bottle and suck up all the egg yolks by pressing slightly on the bottle

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