If cooking a recipe requires not whole eggs, but only certain parts of them, the hostess is faced with the question of how to separate the yolk from the protein without damaging the components. Effective ways several, they all guarantee a quick result, and the choice depends only on personal preference. Regardless of the approach, you first need to prepare the ingredient.

For dividing into parts, only fresh eggs, their components easily move away from each other, preventing even the slightest mixing. The selected products must be kept in the refrigerator for at least a quarter of an hour, laid out on a plate. After that, they need to be quickly washed in cool water, dried and separated.

How to separate yolk from protein using traditional methods without additional tools?

Despite the appearance of special devices, many housewives still prefer to act exclusively with their hands today. It's pretty fast, and if manipulated correctly, the risk of mixing content is minimal.

• We just break the eggs one by one and carefully put their contents into a bowl. From it with our fingers we catch the yolks, which we transfer to another container. In this case, it is recommended to wear gloves made of very thin rubber, then the yolk film will definitely not break.
• Egg yolk can be removed even more easily. We break the egg not into a bowl, but into our own hand, remove the shell. We hold our hand over a clean container and unclench our fingers so that the protein stacks, and the yolk remains in the palm of your hand.
• If the eggs are homemade and very fresh, then carefully break the shells so that the break runs clearly along the central part of the product. Holding the object vertically, we divide the shell into two halves (we carry out the procedure over a clean container), wait for the bulk of the protein to drain. Then we pour the contents from one half to the other several times, getting rid of the remnants of the protein substance.

If you need to prepare in advance right away a large number of proteins, and the fate of egg yolks is not so important, then it is recommended to freeze the eggs. To do this, just hold them in the freezer for 2-3 hours. An hour before the cooking process, we take the eggs out of the freezer, peel them from the shell and put them in a wide bowl. We keep it at room temperature for about an hour, until all the proteins melt and take their usual form. We collect the yolks, they can be used for making sandwiches without any heat treatment.

How can you separate the yolk from the protein using a plastic bottle or other handy tools?

It is equally easy and simple to achieve the desired result with the tools that can be found in every kitchen. Here are the most popular and affordable techniques:

• Separation of yolks with a bottle. Break the egg and place it on a flat plate. We take a pre-washed and dried plastic bottle, press on its sides, letting out a little air and hold it. We bring the neck as close as possible to the surface of the yolk and release the sides. The egg yolk is easily absorbed into the container, after which it will simply need to be poured into another container.
• Using a funnel. It is allowed to use a ready-made plastic funnel, but only if there are no sharp edges and irregularities on its inner surface. But it is still better to use a device made of paper or thin cardboard with your own hands. We twist the sheet like a funnel, lower its narrow part into the glass, break the egg into the device and wait until all the protein drains and the yolk remains.
• Using a spoon. Eggs with yolks in a dense film are poured into a glass, and then taken out with a spoon. The method is quick, but the risk of mixing the components is still quite high.

Tip: Before use, all instruments must be rinsed in cold water and dry. This will prevent not only contamination of the component, but also the start of chemical reactions that lead to product spoilage (for example, protein folding).

Small chicken eggs tend to dismount at the slightest mechanical stress, so when working with such products, you should try the option with holes. We take the egg, hold it vertically, make a small hole in the shell at the upper pole with a needle or the sharp tip of a knife. Turn the product over a clean bowl and make a smaller hole in the other pole. We are waiting for all the protein to flow out, break the shell and spread the whole yolk.

Is it possible to separate the yolks from the whites in quail eggs and how to do it correctly?

The listed methods are not suitable if you need to divide quail eggs... Even with gloved hands, the risk of damaging the thin film holding the yolk is too high. Instead, you can try one of the following approaches:

1. Olive spoon. The easiest way is to break the eggs into a small container, and then catch them using a miniature spoon. In the center of the device there is a hole through which the remaining protein will flow out. With the appropriate skills, the egg can be initially broken into a spoon, this guarantees the most accurate result.
2. A spoon with a strainer or sieve. We break a tiny egg into a mesh surface. If the product is fresh, then the protein should easily flow through the holes. If the eggs are slightly stale and the protein does not drain, then you need to roll the product slightly over the surface so that protein mass soaked the holes. After that, we remove the yolk, and collect the protein by blowing the holes or wiping them with your finger.
3. Syringe. When you just need to collect the yolk and it does not matter in what condition it will be, it is allowed to use a syringe without a needle. We just collect the yolk for them, and then pour it into another container.

Possession of such simple skills will allow you to easily separate eggs into components and use the components for their intended purpose. If the substances are tightly stuck together and do not let go of each other, then it is better to discard the component. Such consequences are typical for a stale product or violation of its storage conditions.

Not a single airy sweetness will reach a condition without whipped protein, and the dough will not acquire divine friability without adding yolk.

The protein helps as a connecting link in the creation of dough for pancakes, pancakes, and the yolk gives the products a sunny, bright color.

Both components of the egg have their own purpose and not for any product they are needed in a duet, therefore it is important to be able to correctly separate the yolk from the protein.

Separation (separation) requires care and accuracy: the substance enclosed in the eggshell is viscous, and therefore does not separate well. A if even a particle of yolk gets into the protein, it will not work to beat it qualitatively, and the dish will not meet your expectations. This is especially true for such exquisite products as soufflé, meringues, mousse. Separation of yolk and protein is not difficult for experienced housewives, but for novice cooks it is better to get acquainted with its various options.

Traditional ways

In retail chains there are incredible amount newfangled separator designs, but many prefer simple but highly effective methods of separating the two egg components. Try them too.

Sleight of hand

Break the egg against the edge of the plate, or use a knife to break it.

With experience, you will surely come up with the ability to break an egg without damaging the yolk, but first you have to act delicately.

Pour the contents into a deep bowl.

The yolk will be in the middle of the container, surrounded by the spreading protein.

Grasp it with your fingers, gently but firmly, and remove it from the plate.

Pour out the protein

You can simply pour out the transparent part of the egg!

Punch holes on the sharp and blunt side of the egg. One of them should be broader. Place the egg over a plate and let the egg white drain through the wider opening. It won't be fast, so be patient.

To speed up the separation, you can shake the egg slightly from side to side, or put your lips on the smaller opening and blow hard into it. The white will drain out and the yolk will stay in the shell.

How experienced chefs do it

Over the plate, beat the shell in the center of the egg with a blunt part of a knife or fork and break it firmly into 2 halves.

Some of the protein will immediately be on the plate.

Place all that remains in one of the shells.

Transfer the rest of the egg from one half of the shell to the other, holding over the container, until all the protein has flowed into it.

We separate with the help of improvised means

You can quickly separate the constituent eggs using various means, which are sure to be found at home both with an experienced chef and a person who is far from cooking - a regular funnel or even an empty plastic bottle... Using any such device is as easy as shelling pears.

Rinse and dry the plastic bottle.

Break the egg and place on a flat plate.

Squeeze the bottle on both sides, releasing the air.

The neck of the vessel should be as close to the surface of the yolk as possible and the compression of the bottle should be loosened.

The whole yolk is easily absorbed into the container.

Now just pour it into the container you want.

Take a factory funnel or create one yourself, for example, from Whatman or printer paper, cutting off the tip at the cone (you should get a hole with a little finger). Crack the egg and pour the contents into the funnel. Hold over a plate where the squirrel will move, leaving its yellow "neighbor" in the shell.

Easy peasy

Take a plastic cup. Heat the knife and make a crescent-shaped notch at the bottom of the knife no more than a centimeter wide. Pour in the egg and let the transparent substance drain through the hole made. You can do the same with a deep plastic spoon.

If you just need the yolk, regardless of its condition, use a syringe without a needle. After carefully breaking the egg, just draw up the yellow component with a syringe, then you just have to empty it.

Special devices for easy separation

Pay attention to the miracle technique - special separators that make it possible to easily separate the whites and yolks.

Judging by the reviews on social networks, the most popular separator is the silicone pear, which does the task in a few seconds.

The principle of operation is the same as in the "exercise" with a bottle, just a pear is more convenient and attractive.

Pour the contents of the egg into a deep plate.

Squeeze the pear with your fingers and bring its neck to the yolk (its diameter corresponds to the circumference of the yolk).

When they touch, loosen your grip.

The pear will deftly "swallow" the yolk.

There is also a special device in the form of a strainer in stores.

There you can define a viscous egg substance.

The protein flows out through the mesh, the rest remains in place.

Move and tilt the sieve slightly to speed up the process.

Today you can choose a separator according to your taste. Thanks to the efforts of the designers, they look very attractive. These are cups with “smile” holes, and plates with one or more slots, and spoons, and even egg pistols.

Products can be plastic, ceramic, metal, designed for a different number of eggs, stylish or "funny". But any such separator is created according to one principle: the protein is given the opportunity to drain through one or more holes, and the rest remains intact.

Wonders of technology

Engineers have created high-precision separators, and designers have designed them in an exquisite style. The lid opens in the device, an egg is poured into the middle, and the lid closes. Then the upper compartment rotates 180 ° and returns to its original position. The lid opens and - voila! You find the yolk resting separately on the net, while the white remains at the bottom of the device.

There are even such devices where the egg in the shell is placed. They perform the entire procedure independently.

Quail eggs

How to break quail eggs correctly in order to separate the white, because the risk of mixing due to the fragile thin film holding the yolk is very high?

Use a miniature olive spoon with a hole in the middle.

Break the eggs into a container and then spoon the substance into a spoon.

You can try pouring the egg directly into a spoon.

Break the miniature egg into a mesh surface.

If the product is fresh, the squirrels will drain off easily. If it is slightly stale, roll it over the surface.

• The easiest way is to separate chilled eggs.
• In the freshest egg, the white and yolk adhere tightly to each other, but it is easier to separate them.
• Egg parts can be kept apart for several days in the refrigerator.
• When breaking an egg directly on the edge of a plate or cup, make sure that no pieces of shell get into the dishes: it is difficult to remove them.

Useful video

At the end, I will share a video showing the separation with a bottle. As you can see, there is nothing complicated:

How often, bumping into the phrase "Separate the whites from the yolks" in a recipe you liked, did you completely cut down all your desires and aspirations to cook a new dish that you liked?

It would seem that there is nothing complicated in separating the whites from the yolks, everything is quite banal and simple. For experienced housewives, this task is not at all a task. But what about young hostesses, beginners, just embarking on the path of conquering culinary peaks? Is it really possible to give up the pleasure of treating yourself to a dessert that requires only yolks or only whites to prepare? Of course not! Moreover, separating the whites from the yolks is not as difficult and impracticable as it might seem at first to a hostess who knows the basics of culinary art.

So how do you separate the whites from the yolks?

First, let's turn our attention to the miracle technique - special separators that help to separate the whites from the yolks. You can choose a separator to your taste: they come in the form of cups, and in the form of spoons, and in the form of plates ... In general, in case of need and desire, there is something to choose from.

Well, and secondly, if you do not have a separator for separating proteins from yolks in your kitchen and you do not have the opportunity to get to the store in the near future to purchase it, then especially for you there are several simple folk and, most importantly , effective ways separation of whites from yolks.

1st method.

Break the egg on the edge of a plate or with a knife - the main thing is to do it very carefully so as not to damage the yolk. Pour the contents of the egg into a plate. The yolk will remain in the center of the plate, but the protein will spread. It remains only to gently grasp the yolk with your fingers and remove it from the plate.

2nd way.

With the help of a needle, you need to make a small hole in the shell, and pour the protein through it into a plate. The yolk will remain in the shell.

3rd way.

We use a paper funnel. The egg needs to be broken - again with a knife or on the edge of a plate - and placed in a funnel (the end should be sharpened). The white will flow out through the pointed end of the funnel, but the yolk will remain.

4th method.

Crack the egg very gently and break the shell directly along the crack - it is advisable to split the shell in half. Part of the protein will immediately pour into the plate, and in order to pour the rest, it is necessary to transfer the part of the egg remaining in the shell from one half to the other - until all the protein finally flows into the plate.

P.S. Remember, chilled eggs are easiest to separate the whites from the yolks. And every time you use eggs, wash them. hot water since the eggshell may contain the salmonella bacteria.

Methods for separating protein from yolk.

If you are a woman who loves to cook, then you have a lot of devices in your kitchen that can simplify your life and speed up the process of cutting and cleaning food. But what about baked goods when it is necessary to separate a large amount of proteins from the yolk? Below we will consider the most simple ways, which will allow you to get the white and yolk for baking.

There are many ways to perform this manipulation. Our grandmothers used eggshells for this. The main task was to carefully break the shell into two parts and, pouring the yolk from one half to the other, separate the ingredients. At the same time, the protein flowed into the plate. Now young housewives even have special separators. If you don't have them, we suggest using a plastic bottle.

Reasons for the separation of protein and yolk:

• Separately, these ingredients are whipped better. Often, if a small amount of yolk gets into the proteins, the foam may not work or settle during the baking process.
• For the preparation of creams. Usually the components are separated in the confectionery business. Proteins are used to prepare foam, which is used to grease the cakes. It is a great base for creams.
• For making meringues. Prepare from proteins delicious glaze and unusual airy cakes.

Instructions:

• The method works like a vacuum cleaner. You need to gently break several eggs into one plate.
• Make sure that the film is not damaged and the yolks do not spread. Then take a plastic bottle and wash it.
• Even if the bottle was previously mineral water, rinse it with boiled water anyway. After all, if you are going to beat eggs, then impurities can inhibit the foaming process.
• Now click on the bottle and bring it to the yolk, decrease the pressure. After such actions, the yolk will be in the bottle, and the protein in the plate. Repeat the manipulation with the rest of the yolks.

A device for separating the yolk from the protein: what does it look like, how to use it?

Now in the stores of household appliances and household goods, a decent number of devices and devices for separating yolks from whites are presented. They work according to different principles.

Overview of devices and devices for separating yolks from whites:

• Silicone pear. The principle of operation is the same as that of a plastic bottle. Only the pear looks more attractive and elastic enough. The diameter of the neck is the same as that of the yolk. To separate, you need to break the egg and pour it into a bowl. Press down on the pear and release the pressure when it touches the yolk.
• Spoons. These are wide plastic, metal or ceramic spoons with holes at the bottom. Below there may be a large strainer or wide membranes. It is enough to break the egg and pour it into a spoon. The white will drain into the plate and the yolk will remain in the spoon.
• Pliers In fact, this is a device that, according to outward appearance really looks like a pair of pliers. An egg is clamped in a vice and pressure is produced. From this, the shell breaks, and the egg falls into the separator. The white flows down, and the yolk remains in the separator spoon.
• Automated devices. These are bakery appliances, since the cost is quite high. Eggs are fed into the container, from where they are conveyed to the separation chamber by means of a conveyor. In it, the shell is divided into two parts and goes into the waste compartment. Whites and yolks are fed into the other two compartments. Thus, at the exit in different containers you will receive whites and yolks.

Laziness is the engine of progress. Despite the fact that the process of separating proteins from yolks is quite simple, many are too lazy to separate in the old-fashioned way. If you need to separate a huge number of egg components, the shell method is very time consuming. Therefore, it is worth choosing a simpler and faster method.

Method for separating yolks:

• Sieve. You can use a colander, tea strainer. You need to drive in a few eggs and wait for the protein to drain. This will leave the yolk on top of the sieve.
• Funnel. For separation, you can use a conventional funnel for pouring liquids. It is necessary to drive in the egg and wait for the protein to drain into the container. The yolk will remain in the watering can, since the outlet is narrow enough and the thick mass cannot pass.
• Parchment paper. The method resembles separation with a watering can. It is necessary to roll the parchment into a small bag and cut off the lower part. An egg is poured from above. The white flows down from below, and the yolk remains in the bag.
• Arms. The simplest method that does not require additional equipment. Wash your hands and pour the egg directly into your hands. At the same time, the white will drain between the fingers, and the yolk will remain in the palms.
• Small hole method. For this method of separation, no devices are needed either. You need to make a small hole in the egg and turn it over. This way, the white will come out through the hole and the yolk will remain inside the egg. You just need to break the shell and take the contents out.

VIDEO: Methods for separating protein from yolk

As you can see, a simple task such as separating the protein from the yolk can be accomplished in different ways. The most convenient for you to choose.

VIDEO: Overview of devices for separating protein and yolk

How many times have we had to separate egg yolks from whites - and not count. Even a beginner can cope with this seemingly simple task. But it is worth at least a drop of yolk to fall into the protein, and the biscuit will no longer be so fluffy. And from yolks with impurities, homemade sauces will be far from ideal. We propose to study different ways separating the yolks from the whites and choosing the best one.

With bare hands

Let's start with the easiest and most affordable way. Gently break the egg over a bowl, pour the contents into the palm of your hand and pass the protein through loosely clenched fingers, like through a sieve. Then we transfer the yolk to a separate container, being careful not to damage it. Among the obvious and most important disadvantages are hands stained with sticky protein. By the way, it is imperative to wash them thoroughly and wipe them dry before cooking. In order not to do this after, you can use cellophane gloves. But in any case, this method is not convenient and fast.

Between two halves

Our mothers and grandmothers practice another well-known way. We break the egg with a knife on the side approximately in the middle. We open the halves of the shell so that the yolk is whole in one of them. Gently move it to the other half, while simultaneously pouring the protein into the bowl provided. We repeat this operation until the protein is completely in the bowl. In this case, there is a high probability of accidentally damaging the yolk with the sharp edge of the shell. As a result, its particles will inevitably fall into the protein, and it is unlikely that it will be possible to beat good air peaks from it.

Jewelry approach

Experienced chefs manage to perform more complex manipulations with eggshells. In the upper pointed part of the egg, using a thick needle or toothpick, make a hole 5–7 mm in diameter. Turn the egg over with the blunt end up and strain the protein into a bowl. If necessary, remove the yolk remaining inside by breaking the shell. For all its originality, this method is not very effective, because shell particles can fall inside the egg. In addition, it requires a certain degree of filigree and a lot of time. And this is not very convenient if a lot of eggs are required to prepare the dish.

Through the maelstrom

To separate the yolks from the whites, a variety of kitchenware, which is in the arsenal of every hostess. For example, a small plastic or metal funnel for pouring liquids. We break the egg right inside the funnel and, gently shaking, let the squirrel drain into the substituted bowl. Just before testing this method in practice, make sure that the funnel has a fairly narrow neck, otherwise the yolk will slip through it after the protein. In addition, there is a risk that the yolk, under the weight of its weight, will simply burst and instantly flow down.

Bottleneck

A very popular method of separating yolks and whites using a regular plastic bottle. Carefully break the egg into a deep glass container, being careful not to damage the yolk. Squeeze the sides of the empty bottle slightly to release some air from it. We bring the neck to the yolk and gently unclench the walls. The yolk is easily and quickly drawn into the bottle under pressure, while the protein remains in the bowl. Press down on the sides of the bottle again and the yolk will easily slide out. In this case, the main difficulty is to accurately and accurately break the egg.

Smart spoon

Fans of kitchen gadgets will love to use egg separators. Most often they are made in the form of wide plastic spoons. Thanks to the special notch in the upper part, it can be conveniently fixed to the bowl. The egg is broken into the scooped part of the spoon with thoughtfully shaped holes. It is they who retain the yolk, allowing the protein to drain completely into the bowl. However, if you unsuccessfully break an egg, such a gadget will not help you. One more important circumstance should be taken into account. On the shell raw eggs Salmonella bacteria often accumulate, which are able to penetrate the protein.

Clean execution

A win-win solution offers trademark Grovo. Whites and yolks are separated from each other in production and subjected to gentle pasteurization, which destroys all harmful bacteria. Such a product is completely free of shell fragments, films and any impurities. But the aroma, taste and valuable nutritional qualities are preserved in full. After heat treatment, liquid egg white and yolk are poured separately into a convenient sealed container, which reliably protects them from the penetration of hazardous substances. These unique products can be safely used for cooking dishes that do not require heat treatment: sauces, creams, ice cream, mousses, soufflés. They also make an excellent base for omelets, casseroles and homemade baked goods... Finally, you no longer have to throw away unused whites or yolks.

Pasteurized Grovo products will permanently solve the problem of separating yolks and whites. Using them to cook the most different dishes, you will spend much less time and effort. And most importantly, you can be absolutely sure of the quality, naturalness and safety of these products. This is why they are ideal for healthy eating all family.