When baking and making desserts, it is often necessary to separate the whites from the yolks.
This can be done quickly and easily with the help of available tools, says Yulia Arkhipova, an expert of the online publication BelNovosti.
As surprising as it may sound, the easiest way is to use your hands.
To do this, break the egg over a deep bowl and separate it into its “components”, then carefully pour the white through your fingers into the bowl, then place the yolk remaining on your palm into a previously prepared container.
Another handy tool is a funnel. It allows the white to flow freely into the bowl, while the yolk remains inside.
Another way is to crack the egg whole into a bowl, being careful not to break the yolk.
Then, using an empty plastic bottle, you need to carefully suck up the yolk and transfer it to another container.
And, although this method seems quite simple in words, in order for the “operation” with the bottle to be successful, you will have to practice more than once.
Earlier, the expert told how to soak dried mushrooms correctly.
Expert: Julia Arkhipova
