How to Separate Eggs for Meringue

How to Separate Eggs for Meringue

Understanding the incredible, edible egg is a key in making a respectable and appetizing meringue, use the freshest eggs you can find and use them cold. Nature has a way of repeating itself, so if the eggs are bright and beautiful with firm textured whites, then it just stands to reason that the meringue made with these exceptional egg whites will be a grand and virtuous meringue.

A lot of people have trouble separating the egg white from the yolks but there are ways to accomplish this task quickly and with great assurance.

Offered here are three fast and straightforward methods for separating egg whites to make meringue.

Method #1 for How to Separate Eggs for Meringue

The Shell Transfer-In this method of separating an egg white from its yolk we will be utilizing the eggs own shell for transporting.

Remove the egg from the refrigerator, grasp the egg with one hand and hold it with your thumb and middle finger.

Gently but firmly tap the egg against the side of the bowl; this should result in a crack right where you have hit the bowl.

Place your thumbs on this crack and insert both thumbs at once, thereby opening the egg and making two equal eggshell cups with which to use. Do not allow the egg to slip out of the shells. Move slowly at this point to prevent losing the whole thing.

Gently drop the egg yolk back and forth into each cup, when this is done the egg white will drop into a bowl beneath your hands. Repeat this movement three times, to get all the white out of the shells.

You should now have the whites from this egg in the bowl and the yolk still suspended in one of the shells.  Deposit the yolk in a separate bowl and continue with the method until you have enough egg whites to make a meringue.  (Usually 2 eggs are enough)

Method #2 How to Separate Eggs for Meringue

The Finger Method-This method is very hands on and can be a fast and painless way to get the egg whites in a bowl separate from the yolk.

Use a cold egg directly from the refrigerator. Holding the egg between your thumb and middle finger, gently but firmly rap the egg against the rim of the bowl or on the edge of the countertop thus opening up the egg.

There are two ways to use this method; one is to drop the whole insides of the egg into a small bowl and then proceed.  The other is to drop the insides of the egg directly onto the fingers of your other hand. Either method does end up on the fingers.

Holding your free hand out in front of you and over a bowl, drop the whole egg (minus the shells) onto your cupped fingers.  Move the fingers carefully up and down thus allowing the egg white to separate from the yolk and slip silently into the bowl beneath your cupped fingers.  The yolk, if this is done correctly will be sitting prettily upon your now unmoving fingers.  Drop the egg yolk into a different bowl; continue with this method of separating eggs for meringue until you have enough whites to use.

Method #3 How to Separate Eggs for Meringue

The Cheaters Method-There are many devices that have been invented to help the novice baker separate eggs from yolks for making meringue.  One of the best is made by Tupperware, it is inexpensive, made of easy to clean plastic, and has a divot for placing it right on the rim of a measuring cup or bowl.

To use this devise-Again grasping the egg between thumb and middle finger and again tapping the egg gently but firmly against the edge of a bowl, however this time you have a tool to use and it has been pre-positioned on the edge of a small bowl.  Once the egg has been cracked, simply continue to open it up and gently pour the contents over the waiting Tuppeware egg separator.  The yolk will remain sitting on the cup of the tool while the egg white drops obediently into the bowl.  Repeat this rapping, opening and dropping of the contents of an egg into the tool until you have enough egg whites to use.

At the conclusion of any one of these methods, the result desired is a nice firm egg white sitting in a mixing bowl, and that is free of any hint of broken yolk.  If you see ANY signs of yolk in the whites, you must at once start again – maybe use another method?

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