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Separating Eggs Smartly

by Jennifer Armentrout

fromFine 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.

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