How to get just the egg white?

You know that feeling when you’re trying to be healthy and decide to make an egg-white omelet, but then end up with flecks of yolk ruining your virtuous breakfast? Fear not, dear reader! With these tips and tricks, you’ll be able to separate those pesky yolks from the whites with ease.

The Tools

Before we get started on the actual process of separating eggs, let’s talk about what tools you’ll need. Don’t worry–you won’t have to invest in any fancy gadgets or gizmos. In fact, chances are good that you already have everything you need at home:

  • A bowl for holding the separated whites
  • A smaller bowl for cracking each individual egg into (optional)
  • Your hands (yes, seriously!)
  • A slotted spoon
  • An empty water bottle or plastic container with a lid

The Prep Work

Now that we’ve got our tools ready to go, let’s talk about how best to prepare your eggs before attempting separation:

  1. Make sure your eggs are fresh: Fresh eggs are easier to separate than older ones because their whites hold their shape better.
  2. Separate while cold: Cold egg whites cling together more readily–making them less likely to slip away from other parts of the egg.
  3. Crack carefully: To avoid getting any yolk mixed in with your egg white goodness into a small bowl first so that you can visually inspect it first.
  4. Letting sit as quickly as possible: Once separated,the quicker they come into contact with air, which will cause them to dry out

THE TRADITIONAL METHOD

The traditional method is probably one of the most well-known ways to separate an egg white from its yolk; believe it or not,it only requires two household items:

  1. Begin by cracking your egg into a small bowl.
  2. Next, take your hand and hold it above the bowl while tilting it to the side so that the yolk stays in one half of the shell.
  3. Carefully pour out as much of the egg white as you can without breaking up what remains in the shell by transferring back and forth from shell to shell.

THE SLIPPERY YOLK TRICK

This method is perfect if you don’t want to go through too much hassle or make a mess; all this trick requires are some clean hands:

  1. Crack an egg over a bowl (or directly onto your working surface) and use each hand as a makeshift sieve with fingers slightly apart, letting only egg whites slip through.
  2. Continue this process until there’s nothing left but stubborn yolk–at which point you could try spooning rest of the white off if possible

Pro-tip:

Wet or even wash your hands with cold water first, making better adhesion between skin and dispersed liquid.

THE BOTTLE METHOD

For those who prefer not to touch raw eggs altogether, never fear! The bottle method is here:

1.Crack an egg into a dish or container suitable for pouring
2.Give plastic bottle slight inward squeeze before holding cover lip flush against yellow dome while release pressure creating vacuum, then carefully lift yolk-containing pip segment when let loose grip, suckier moment than losing end-of-the-world game show but less heart-breaking in-win scenarios will thank you later
3.Discard collection tissue used catch contents

Note:

Works best with larger eggs + Wide-mouth covers

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