The lion's share of recipes for all culinary creations involves the use of eggs. Often only a certain part of this ingredient is required, so the hostess is faced with the task of deftly separating the protein from the yolk without damaging the integrity of the latter. This can be done in various ways, the choice of which depends only on individual preferences.

How to separate the yolk from the protein with your fingers

You can do this in different ways, depending on how convenient it is for you:

• Crack the eggs into any container, and then carefully scoop out the yolks with your hands. It is better to put on rubber medical gloves beforehand, so you cannot accidentally damage the yolk.
• Beat the egg directly into the palm of your hand with your fingers slightly apart and wait for the egg white to drain into a plate.
• Break the egg in the center, slowly separate the shell into two parts and pour the yolk from one part to the other a couple of times, allowing the protein to float into the plate.
• Break the egg into a bowl, cover only the yolk with a glass or glass with a small diameter, and then separate the protein with a spoon and pour it into another bowl.

How to separate the yolk from the protein: using improvised means

• Form a bag out of a sheet of paper. Then cut off the sharp end a little to make a hole of about 2 cm. Beat the eggs into the funnel and let the proteins drain.
• Or take a plastic bottle of any size, cut off the bottom and unscrew the cap. Pour the broken eggs into the bottle. After complete separation of the proteins, remove the yolks from the bottle through the cut off bottom.

Tools for separating the white from the yolk

Difficulties with the separation of the contents of eggs can be solved using modern kitchen appliances.

• The Pluck egg gun is Quirky's unique brainchild, designed specifically for cooks and protein dieters. To get the yolk, you need to break the eggs into a bowl, squeeze the pump of the device, point it with a hole at the yolk, and sharply unclench your fingers. The yolk will instantly be in the middle of the "gun".

• Egg Cracker with nozzle-separator Egg Cracker is a device for extracting the contents of the shell, the set of which includes a special sieve that separates the egg fraction into two parts. To get the required part, you need to insert the egg into the clamp of the device, squeeze the handles and crush the egg over the nozzle with protein holes.

• The separator spoon is a simple and affordable device in the form of a plastic spoon with small holes. You need to beat the egg into a spoon and wait until the protein part slowly drains through the holes.

• Fun protein separating cups are essential gadgets in every kitchen. Cups are made in the form of muzzles with holes in the nose or mouth. Eggs are simply beaten into the cup, and then it is tilted so that the protein flows out of the holes.

Having acquired such accessible skills, you can easily cut yolks and proteins without spoiling the product. The main thing is to always wash the eggs before using them to prevent salmonellosis contamination, and cook only fresh ingredients, as the yolks and whites of stale eggs are very difficult to separate.

Why separate the white from the yolk? This has to be done when you want to cook pastries or another dish in which the protein and yolk need to be beaten separately.

Yolks are needed for cooking, for example, mayonnaise, and proteins for meringue. There are a lot of recipes using proteins and yolks, so being able to separate them from each other is a useful and necessary skill.

Important points:

• use only fresh products,
• wash beforehand
• cold eggs are easier to separate, as the yolk membrane breaks less often.

For the procedure, you will need a sieve, a knife, clean plates, a bag, paper. There are different ways, and all of them are quite effective if you practice a little and fill your hand.

Method 1.

1. The egg must be broken into a sieve to sift the flour,
2. Just put the sieve on a plate.
3. As a result, the yolk will remain on the surface, and the protein will drain into the dishes. It remains only to carefully remove the yolk from the sieve with a spoon.

Method 2.

1. Another way is to split the egg into two parts,
2. Gently, pouring the contents from one half to the other, drain the protein into a cup.
3. Often in such a situation, the shell gets into the plate, it must be removed with your hands or a spoon.

You can use a paper funnel. If you break an egg into it, the protein will pour out from below through a thin hole, and the yolk will remain in the paper.

A very easy method is to put your hands in a boat and pour the contents from the shell. The disadvantage of the method is soiled hands, which must be washed if you need to repeat the procedure.

If needed for charlotte squirrels separated from yolks, and you need more than two of them, you can use three plates.

Drain the yolks into one, the whites into two. You will separate in stages, insuring yourself against one hit of a rotten egg, which can ruin all the work.

Housewives also use the following methods:

• make holes from the bottom and top, the protein will flow through the bottom, the yolk will flow through the top from the opposite end,
• hands - the shell is broken and the egg is poured into the hand, the protein will drain between the fingers into a bowl,
• using a special separator that simplifies the separation of the protein from the yolk (sold in stores).

Not so long ago, “egg guns” appeared on the market, which greatly simplify the life of all housewives. With its help, in just a few seconds, it will be possible to easily separate the yolk and protein.

It is easy to clean by hand or in the dishwasher, and is inexpensive. Using it is simple - you just need to break the egg into a plate, then bring the device, and it will draw the yolk into itself, from where it will remain to “release” it into another vessel.

VIDEO INSTRUCTION

In cooking, eggs always take pride of place, and the problem constantly arises of how to separate the yolk from the protein so that the components do not mix. There are several simple and easy options.

Seeing that supermarket shelves are literally littered with newfangled devices for separating eggs into components, many housewives still do it manually. With experience comes skill, and the two components are very easily separated by sleight of hand.

1. The shell is carefully broken with a knife or on the edge of the dish.
2. The contents are poured into a bowl.
3. Carefully grasp the yolk with your fingers and remove from the protein. That's all.

But you can easily and simply separate the protein from the yolk by simply pouring it out of the shell.

This is done very simply:

1. Holes are made on both sides of the shell. One hole should be wide.
2. The protein will simply flow out into the substituted plate, and the whole yolk will remain.
3. You can shake the egg a little to speed up the process.

Experienced chefs do things a little differently. The center of the product is hit with a knife and the egg is broken into two halves. You need to do this over a plate. The protein will immediately be in the substituted container, and the yolk will remain. This way the two components won't mix. But just don’t hit the shell too hard, otherwise you can damage the integrity of the yolk with a knife.

You can try to use an ordinary soup spoon. In order to divide a raw egg in this way, it is broken, and then the yolk is simply taken out with a designated cutlery and transferred to another container.

It happens that it is necessary to remove only proteins from eggs. Pick up dishes that are similar in volume to the size of the yolk. For example, a glass will do. An egg is broken into a plate, the yolk is covered with prepared dishes on top, and the protein is easily separated.

With a plastic bottle

You can also try to separate the two components with a regular PET bottle. It is important that it is dry.

1. The eggs are poured into the bowl.
2. The bottle is squeezed so that there is absolutely no air left in it.
3. The neck is brought to the yolk and the compression is slightly weakened.
4. The yolk will be sucked whole into the bottle, the protein will remain completely.

Kitchen device - silicone pear

It is worth turning to various kitchen devices, the best of which is a special silicone pear. This separator will cope with the task in a second.

1. The egg is poured into the plate.
2. After, the pear is compressed, brought to the yolk and unclenched.
3. The yolk will instantly be inside the separator.

How to separate the yolk from the protein with a plastic cup

You can easily separate the components even with a plastic cup. It is necessary to warm up a thin kitchen knife and make an incision at the bottom of a disposable dish. Make it no more than 1 cm.

An egg is broken into a glass, and the protein will completely flow out into the incision.

Special device in the form of a strainer

To help cooks, many devices have been invented that greatly facilitate the work in the kitchen. For example, a small device for separating eggs in the form of a strainer.

The whole egg simply pours into it, and all the protein flows out through the holes. To speed up the process, you can slightly tilt the strainer in different directions.

If there is no special device, then it is easy to separate the yolk from the protein using an ordinary flour sieve.

1. It should be washed, dried, and then put a deep plate under it.
2. The egg is poured into a sieve and the white flows through it into a plate.
3. You can “sift” the protein a little with small movements so that it leaks faster. The yolk will linger.

There are many devices for separating egg components on the market today. These are special cups with a “smile”, and plates with slots, and even special egg guns, and various spoons.

But any separator is created according to the same principle - the protein is allowed to flow through special holes or a sieve.

How to carry out the procedure with quail eggs

It is very difficult to separate the components in small quail eggs, because they are so elegant and fragile. There is always a risk that the yolk will mix with the white. But this, too, can be easily done if you have a tiny olive spoon with a hole in your kitchen.

1. Eggs are broken into a prepared container.
2. Then the yolks are simply caught with this cutlery.

Some chefs break the egg right into the olive spoon.

To separate the components in these eggs, you can use a strainer. The eggs are broken into a strainer, which is tilted slightly to allow the whites to completely leak into the substituted plate.

Miracles of technology for separating the yolk from the protein

Engineers also work hard on the invention of devices that facilitate the work of housewives and cooks. Very precise separators were created, and the designers came up with an exquisite design for them. Such a miracle device will decorate the interior of the kitchen, and they can quickly separate capricious components.

Using this technique is very simple:

1. A small lid opens and an egg is broken into a special container.
2. The lid closes. Then the upper part of the device rotates 180 degrees and comes back.
3. The lid opens, and lo and behold - the protein is precisely separated from the yolk, not a drop is mixed. The yolk will lie separately, and the rest of the component will be located at the bottom of the device.

There are even such miracle devices in which a raw egg is laid right in the shell. Such devices do everything on their own.

• It will be easiest and fastest to separate the components in a raw egg if it is very fresh and well chilled.
• Components in a sealed container can be well preserved separately in a household refrigerator for 3 days. At the same time, the quality and taste of the product will not deteriorate.
• Break the eggs for separation should be very careful - if the shell crumbs get into the liquid, then it will be very difficult to remove them.

Some cooks prefer to separate the egg components manually, while others prefer to use all kinds of devices. Skill comes with experience in the kitchen, and every housewife eventually finds her own ideal way to extract the necessary components from a dense eggshell.

This task is not always and not easily solved for everyone, since the contents of the egg (yolk and protein) are a viscous consistency. We are talking, of course, about the raw product.

For experienced hostesses, this is “time to spit”. Such a task is not just within their power - they cope with it "on one or two". But novice culinary arts researchers often have a hard time when the recipe for cooking says that you need to separate the yolk from the protein.

For me, as for a person who starts cooking on rare occasions, this moment always seemed incredibly difficult. Honestly, I had no idea how it was done at all until my friends told me. Having learned about such a cunning and quick way to separate the yolk, I myself wanted to cook something.

Before presenting you the fastest way, I suggest getting acquainted with the slowest and most labor-intensive ones.

• Carefully, with a knife, break the shell and, over the plate, slightly separate both halves of it. Most of the protein is poured into a plate. Then, throwing the yolk from one half of the eggshell to the other, we remove all the remaining protein;
• Having twisted a funnel out of paper (such as you usually twist when you are going to crack seeds on your home sofa) and put it in a glass, break the egg right into it. The protein flows through the lower small hole into the glass, and the yolk remains in splendid isolation;
• The shell of a whole egg is pierced with a needle from both ends and, leaning your lips against one of the holes received, you blow the protein out of the shell with a bang, leaving the yolk inside;
• Break the egg into a bowl and use your hands to extract the yolk from the white.

Most likely, you are familiar with each of the above options for solving the “yolk-protein” problem and you yourself apply one of them in practice. These methods are good, but, as it turned out, not enough. There is a faster solution, with minimal effort and time.

Separate the yolk from the protein in 2 seconds

The new way is so simple that this simplicity can be admired. Armed with a special pear, you will not only separate the yolk from the protein, but also do it at maximum speed. It took me 2 seconds.

Take a plate and crack an egg into it. Then, taking this pretty pear in your hand, squeeze it with your fingers and bring its neck to the egg that has broken on the plate so that its entire circumference lies against the yolk.

When the neck and the yolk come into contact with each other, loosen your fingers, and the pear deftly “sucks” the yolk into itself, leaving the lonely protein to be bored in the plate. Here is such a culinary life hack.

• Such a pear can be bought for a penny on AliExpress from this seller.
• You can also buy there this separator(immediately 3 pieces per pack).
• Or you can order on Ozon set of bowls with yolk separator included.

Separating the yolks from the whites is only for fresh and chilled eggs. The protective membrane covering the yolk weakens over time and breaks easily when separated, which is undesirable, because if even one drop of the yolk gets into the protein, it will become unsuitable for whipping.

How to separate yolks from proteins

To separate the yolks from the proteins, place two bowls next to the bowl of eggs. Lightly tap the egg on the edge of the bowl to create a crack in the center of the egg, and with both hands, separate the egg into two halves, holding one in each hand. Gently pour the yolk from one half to the other over the bowl, allowing the white to run out. When all the white has drained out, put the yolk in another bowl.

If more than one egg is to be separated, this operation should be carried out in a separate bowl each time, so as not to spoil all the whites as a result of breaking the yolk.

Proteins or yolks not used in the cooking process can be placed in a container and frozen. Do not be too lazy to sign their number, so that later you do not have to guess how many there are.