Eggs: how is the yolk separated from the albumen? Watch the video of La Scuola de La Cucina Italiana to learn the basic method.
Splitting egg yolk and egg white is a breeze.
Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.
For some preparations it is necessary separate the yolk from the egg white without making them mix. For example, whipping egg whites perfectly requires the absolute absence of traces of egg yolk.
How to ensure a good result?
The classic method consists of gently dividing the egg into two halves, helping himself with his fingers. The two shells can be used to repeatedly transfer the yolk from one half to the other, taking care to keep it intact and letting the egg white slide off.
Look at the correct movement in the video.
Another fun method? Use one plastic bottle!
The steps to follow are these: gently break the egg into a container, trying to keep the yolk intact; gently crush the bottle to let some air out; bring the opening of the bottle closer and leave the socket lightly, so that the yolk is sucked into it.
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