pointsevenout 2 years, 3 months ago said: No more separation anxiety Egg whites beat up to a higher volume when at room temperature. But it's definately easier to separate eggs when they are cold. If you're like most people, you separate an egg by pouring the yolk back and forth from one half of the egg shell to the other so that the white slides off into a bowl. But neither we or the American Egg Board recommend this for two reasons: It can introduce bacteria from the egg shell pores into the egg, and there is a greater chance of breaking the yolk. It's fine to use your hands. Your fingers are softer and don't bring in bacteria. Just crack the egg, and let the white run down through your fingers into a bowl. Of course, wash your hands before and after.
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pointsevenout 2 years, 3 months ago said:
No more separation anxiety
Egg whites beat up to a higher volume when at room temperature. But it's definately easier to separate eggs when they are cold. If you're like most people, you separate an egg by pouring the yolk back and forth from one half of the egg shell to the other so that the white slides off into a bowl. But neither we or the American Egg Board recommend this for two reasons: It can introduce bacteria from the egg shell pores into the egg, and there is a greater chance of breaking the yolk. It's fine to use your hands. Your fingers are softer and don't bring in bacteria. Just crack the egg, and let the white run down through your fingers into a bowl. Of course, wash your hands before and after.