In cooking, there are many ways to use egg yolks and proteins separately from each other. The first, most often, are used independently for the preparation of creams and sauces , and the latter for meringue . Faced for the first time with the problem of how to separate the yolk from protein, dozens of different ways appear before you, each of which has its advantages and disadvantages.
How easy is it to separate the yolk from the protein bottle?
The most modern and simple is considered to be a method of separating the egg components from each other with a bottle. Within the framework of this method, the egg is first carefully smashed into a bowl or bowl to preserve the integrity of the yolk.
The next thing you need is a plastic bottle, the walls of which should be squeezed gently to release some air enough to grab the yolk. Bring the neck of the compressed bottle to the surface of the yolk.
Release the walls of the bottle so that the air, together with the egg yolk, is absorbed inside. Now gently press the walls of the bottle again to shift the yolk into another container.
If you often separate egg whites from yolks, it makes sense to get a special unit for this. As a rule, a flexible vessel made of rubber or silicone, with a similar operating principle, replaces the usual bottle.
How quickly to separate the yolk from the protein?
Along with the most "modern" there is a more "ancient" method of separating egg yolks, ideal for those who are literally not afraid of getting their hands dirty.
Here, the egg yolk can be immediately caught from a container with a broken egg or immediately smashed into the palm of your hand, letting the protein through your fingers and acting in the manner of the sieve.
Do not want to get your hands dirty? Then invest in a special sieve to separate the egg yolks. Nothing in common with the usual sieve, except the form, it does not, but its large slots allow you to skip a large amount of protein and keep the yolk whole.
How to properly separate the protein from the yolk?
Perhaps the most popular method of separating yolks is one in which the egg shell is used for this compartment. This method has an obvious drawback - a sharp cleavage of the egg shell can easily damage the yolk, but if you fill your hand, then this method will be the simplest and fastest of all described above.
Carefully split the eggshell, trying to split the center.
Dilute the walls of the shell, letting most of the egg white drain down.
Rolling the yolk from one half of the egg to the other, drain the remains of protein and move the purified yolk into a separately prepared container.
How else to properly separate the yolk from the protein?
There are other, rather simple, but not the most practical ways of separating egg yolks. One of them allows to separate the yolks with the help of the same egg shell, leaving the last one whole.
With a fork of the fork, make a hole in the upper, narrower part of the egg shell. Carefully drain the protein through the hole, and breaking the shell, put the yolk into another container.
Another way helps to separate the yolk with a simple kitchen hopper. Before testing this method, be sure to use a funnel with a narrow enough neck so that the yolk does not burst, and do not flow after the protein.
Here it is enough simply to break the egg into a funnel placed over the glass, and then watch how the protein quickly and accurately merges into the container. If there is no usual funnel in the farm, then it can be replaced with a cut neck of the bottle.