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.
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.
'There is no remedy for invincible ignorance.'
"Nobody made a greater mistake than he who did nothing because he could do only a little." ~Edmund Burke
current weight: 195.0
Fitness Minutes: (4,431) Posts: 196 5/12/13 6:43 P
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