Eggs are used as independent dishes, as well as fillings and sauces. It is often necessary to separate the white and the yolk. For example, when making soufflés and mousses, only proteins are used.
It is necessary
-
- Eggs
- warmed to room temperature;
- Two bowls;
- A table knife without chipping.
Instructions
Step 1
Take eggs warmed to room temperature, two bowls, and a serrated knife. Holding the egg over the bowl, gently break the shell with a knife, making a small crack. Grasp the edges of the crack with your fingers and gently break the shell into two halves without pouring the contents into the bowl.
Step 2
Pour the yolk from one half of the shell to the other. The protein will gradually slide off the shell and into the bowl. Pour the yolks into another bowl. Try not to mix the yolks with the whites, otherwise the whites will not whisk well.
