I just learned a bizarre way to separate an egg: Crack a cold egg into a bowl. Squeeze a small plastic water bottle to create a vacuum, centre the neck over the yolk, then release your grip very slowly, just until the yolk is sucked into the bottle. If a bit of egg white clings to the bottle, release it with your finger or rub the neck lightly against the bowl. To liberate the yolk from the bottle, invert and squeeze gently. The yolk will come out whole. Careful: You need a gentle touch to use this method. I only got it right on the second try. It’s a clever trick, but too fussy for me. Efficient ways to separate eggs, pg. 188 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.