Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Separating Eggs Smartly

Fine Cooking Issue 53

To get the best volume and stability out of whipped egg whites, it’s crucial that your bowl and beaters be immaculately clean and that there be no trace of egg yolk in the whites (fat inhibits whipping). If you need to separate lots of eggs (as for the Brown-Butter Almond Cake recipe), separate each egg individually over a small bowl. This way, you’ll be sure that each white is clean before adding it to the others in your beating bowl, and there’s no chance that the last egg you separate will break its yolk and contaminate a bowl full of whites.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks