The Easiest Way to Separate Eggs Without Breaking the Yolk
Eggs are a key ingredient in many baked goods. They help everything from brownies to cheesecake rise while adding moisture, richness, and stability. Many recipes require the use of either egg whites or yolks on their own. If you’re making a pavlova, angel food cake, or a decadent crème brûlée, you’re going to need to crack a few eggs and separate them — preferably without breaking the yolks. Here’s everything you need to know about the best, and easiest, way to separate egg whites from yolks.
The Best Way to Separate Egg Whites from Yolks
The easiest way to separate egg whites from yolks is by using your hands. This method allows for the gentlest handling of the yolks, which minimizes the likelihood of breaking them. Be sure to wash your hands thoroughly before and after handling raw eggs.
Have two small bowls ready to catch the egg whites and yolks.
Gently crack an egg on a flat surface (like a countertop).
Pull the eggshell apart over one bowl, allowing both the white and the yolk to gently drop into the bowl.
Use your hands to carefully lift the yolk away from the white, using your fingers to strain the white from the yolk as you lift. Gently transfer the yolk to the second small bowl.
Repeat with additional eggs as necessary.
Helpful Tips for Separating Eggs
Take it slow. Egg yolks are very delicate. Even if your recipe does not require keeping them whole, the last thing you want to do is break the yolk while you’re trying to separate the egg and have yolks and whites running together. There’s no substitute for patience and a gentle hand.
Use cold eggs. Eggs are easier to separate when they’re cold, so aim to separate them straight from the fridge.
Crack eggs on a flat surface. Resist the temptation to crack eggs on the side of the bowl, as you risk getting bits of shell in the cracked eggs that you’ll then have to fish out, and the yolk is more likely to be punctured by the sharp edges of the eggshell.
If you’re extra cautious, use three bowls instead of two. Cracking eggs over an always-empty bowl and then transferring yolks and whites into two separate bowls is a truly fool-proof way to ensure that there is no risk of a yolk splitting and contaminating any whites.
More Methods for Separating Eggs
Use the eggshell halves. If you don’t fancy getting your hands quite so dirty, you can use the two halves of the cracked eggshell to separate the yolks from the whites by tipping the yolk back and forth between the two halves, allowing the white to drop into a bowl, while keeping the yolk in the shell. Be warned, the pointy edges of the cracked shell make this method a bit riskier than using your hands, as they can easily puncture the yolk if you’re not careful.
Use a slotted spoon or fine mesh strainer. Set a large slotted spoon or fine mesh strainer over a medium bowl and crack an egg over it, allowing the whites to fall through into the bowl. You may need to gently tip the strainer back and forth to get all the whites to drip through.
How to Store Egg Whites and Yolks
If you have extra whites or yolks, you can store them in the refrigerator in an airtight container for up to three days, or freeze them for up to 12 months.
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