Thursday, June 4, 2009

How Do You separate Eggs?



Crack open all the eggs into a bowl (using cold eggs straight from the refrigerator)


With clean hands, fish out the yolks and place them in another bowl
Violia! Fast and easy
Where did I learn this? DyannBakes
Posted by at
Labels:

5 comments:

  1. Patricia @ ButterYumJune 5, 2009 at 7:10 AM

    EGGsaclty how I do it!!!

    ReplyDelete
  2. TammyJune 5, 2009 at 11:22 AM

    LOL. I love the word play and your sense of humor!

    ReplyDelete
  3. AnonymousJune 5, 2009 at 7:16 PM

    HELLO, THANK YOU FOR YOUR COMMENT ABOUT MY BLOG,I LOVE YOUR BLOG TOO GREAT RECİPİES AND PHOTO

    ReplyDelete
  4. MemóriaJune 6, 2009 at 4:28 PM

    Why didn't I think of this? Crazy! This is so much easier. I always hesitate to make custard-based ice cream partly because of the egg-yolk separation procedure (the other reason is because I have too many egg whites sitting in my freezer). Thanks for posting this!

    ReplyDelete
  5. The Missing PieceJune 9, 2009 at 8:42 AM

    Thanks Didem!

    Memoria, I use the egg whites for Swiss Meringue Butter Cream, Italian Butter cream, or Rose's Mousseline Buttercream frosting. You could also make Angel food cake or white cakes with them.

    ReplyDelete

Subscribe to: Post Comments (Atom)