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BLAIZE's Photo BLAIZE SparkPoints: (8,572)
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5/14/13 7:19 P

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Oh that's such a good price! I messaged them to see if they will ship to an APO.

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WOUBBIE's Photo WOUBBIE SparkPoints: (73,809)
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5/13/13 3:57 P

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Good failsafe plan!

I had forgotten about the seperators!

www.banggood.com/Wholesale-Kitchen-T
oo
l-Gadget-Convenient-Egg-Yolk-White-SR>eparator-p-34150.html?utm_source=goo
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e&utm_medium=shopping&utm_conten
t=miko
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id=CIeZm9zuk7cCFaZFMgodHhQAHg


Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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BUDGETMAW Posts: 2,761
5/13/13 12:24 P

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I've never tried this, but I've seen it on TV.

Get out three fairly good sized bowls. At least soup or cereal size. Get out a box of eggs. Put them all on the counter.

Crack one egg, then pour the yolk and the white in one clean hand. Let the white dribble between your fingers into one bowl. Suppress the yuck factor as best you can. Try not to squish the yolk or let the yolk through your fingers. When most of the white (most is good enough, it doesn't have to be all) is in the bowl, put the yolk in the second bowl.

Do the same thing again, putting the white in the third bowl. If it works, pour the white in the first bowl. If it doesn't work, get out a fourth bowl, and do the same thing using the fourth bowl for the white. If it works, pour the white in the first bowl. If it doesn't, pour the yolk and white into bowl three and wash out bowl four being very careful to get absolutely all of the yolk out. Or use a fifth bowl.

Keep doing this until you have enough egg whites in bowl and enough yolks in the second bowl. Use these for making Oopsie Break or Rolls. Use the ones that didn't work for scrambled eggs or an omelet or something.

The important thing, whether you use your hand or try to separate them in the shell, is to use at least three bowls, always separating the eggs over a bowl that does not have the previously separated whites. That way, if the last egg you try to separate doesn't work, you haven't contaminated all of the other whites.

Or they make handy dandy egg separater thingys.

WOUBBIE's Photo WOUBBIE SparkPoints: (73,809)
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5/13/13 9:53 A

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I've never used the refrigerated ones, so I'm not sure. Maybe someone else will weigh in on that one.

Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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BLAIZE's Photo BLAIZE SparkPoints: (8,572)
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5/13/13 12:08 A

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That could have been the problem. Can you use refrigerated egg whites? I am horrible at separating them.

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WOUBBIE's Photo WOUBBIE SparkPoints: (73,809)
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5/12/13 11:19 P

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You can have absolutely NO yolk mixed in or they will never froth up. That's the usual problem. They should start looking bubbly after just a few seconds of whisking, and the bubbles will just get finer and finer the longer you whip.

Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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BLAIZE's Photo BLAIZE SparkPoints: (8,572)
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5/12/13 6:43 P

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I tried to make this before, but I have never worked with egg whites. How long do you have to beat them to make them stiff? Mine never did anything. I want to make these so bad!

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