Cool way to separate egg whites from yolk

applecruncher

applecruncher

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  • Crack an egg into a bowl or plate. Be careful not to break the yolk when cracking the egg.
  • In your hand, lightly squeeze an empty plastic water bottle. ...
  • Hold the water bottle in the squeezed position. ...
  • Touch the mouth of the water bottle to the egg yolk and slowly release the squeeze on the bottle.





 

I have seen this before and always wanted to try it. Just so happens I am going to make some meringue cookies within the next few days. I'll put a note next to my eggs so I won't forget.
 
Ruth n Jersey said:
I have seen this before and always wanted to try it. Just so happens I am going to make some meringue cookies within the next few days. I'll put a note next to my eggs so I won't forget.
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Dont bother. You get the yolk in the bottle and the next egg is impossible because the yolk blocks the opening. You need one bottle for each egg.

Dont fool around when making meringue. One bit of yellow and it won't whip.
 
Camper6 said:
Dont bother. You get the yolk in the bottle and the next egg is impossible because the yolk blocks the opening. You need one bottle for each egg.

Dont fool around when making meringue. One bit of yellow and it won't whip.
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Who are you to tell her not to bother? If you have a problem with dexterity and focusing that's your issue.
 
Camper6 said:
Dont bother. You get the yolk in the bottle and the next egg is impossible because the yolk blocks the opening. You need one bottle for each egg.
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Well, I'm gonna challenge that

'xcuse me, my lady will challenge that
(I'm no longer let in the kitchen since my giant pancake flip attempt)
 
applecruncher said:
Who are you to tell her not to bother? If you have a problem with dexterity and focusing that's your issue.
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I have plenty of dexterity. I use an egg separator. I bake pies. My point was that you shouldn't fool around when making meringue because one bit of yolk will screw up the whole batch. Who am I to tell her. An extremely knowledgeable and experienced cook.
We always get these flash in the pan idea guys with great ideas and no practical experience.
Just watch and observe. The bottle method will get some yolk in the whites.

The proof of the pudding is in the eating.
 
Camper6 said:
I have plenty of dexterity. I use an egg separator. I bake pies. My point was that you shouldn't fool around when making meringue because one bit of yolk will screw up the whole batch. Who am I to tell her. An extremely knowledgeable and experienced cook.
We always get these flash in the pan idea guys with great ideas and no practical experience.
Just watch and observe. The bottle method will get some yolk in the whites.

The proof of the pudding is in the eating.
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Gordon Ramsay, Martha Stewart, Rachel Ray all wrapped into one.
Why are you wasting your time here?
Get yourself a TV show!
:lofl:
 
fmdog44 said:
So you're saying "meringue" is the title of this thread? Take a pill and go to bed.
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Uh...yeah...AC takes orders from fmdog44. Everyone is writing that down. :rolleyes:

Seriously, though, you seem to have a problem with this thread. You've had nothing positive to contribute. There ARE other threads. Might be best to move on.
 
@ Camper6 and fmdog44
You both need to move on; I'm getting embarrassed for you.
I have no idea why you keep coming to this thread unless it's to disrupt the forum. There are rules against that, in case you didn't know. :whome:
 
It’s a cute tip but you’d need a separate bottle for each egg white. Then since we recycle I’d have to wash out the bottles and one bit of egg yolk can ruin an entire batch of meringue.
I’ve never had a problem separating egg whites so I’d probably pass.
Its interesting though. Kids would certainly get a kick out of it.
 
Keesha said:
It’s a cute tip but you’d need a separate bottle for each egg white. Then since we recycle I’d have to wash out the bottles and one bit of egg yolk can ruin an entire batch of meringue.
I’ve never had a problem separating egg whites so I’d probably pass.
Its interesting though. Kids would certainly get a kick out of it.
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That's what I was thinking.
 
I tried it with 3 eggs, 1 bottle. No problem at all.
I wasn't making meringue, just a cake recipe that called for egg whites.
 

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