Have you ever been discouraged by a recipe that only required egg whites or only eggs because it seemed boring or too difficult? Do I think anyone needs special equipment? Since I understand that there is a container that allows you to do this, it is not necessary at all. I think Rocky Balboa would have been even more lean and muscular if he had separated the egg whites before drinking them. There are two ways to do this. This should separate the calf in no time at all.
Just One
Materials: one egg, bowl, sink (or in a second bowl = i>
1) Hold the egg in your right hand, gently wrapping your fingers around the “belly” or equinox of the egg. Tap this part firmly against the lip of the bowl to create a crack line. It doesn’t have it perfectly in the middle, in fact it works better when the line is slightly off-center. While you prefer to be a bit cautious and make several mini taps in the egg, and slowly build up the cracks in a neat and orderly manner, I actually like to grab the bowl once and make that line quickly in one stroke. The trick is to get the crack to open at least a finger, but not so wide that everything falls out prematurely. This will be a controlled release of content
2) Now with your left fingers, take the cracked egg from the bottom and put it on the bowl. I recommend that you place your left fingers just below the crack line.
3) Bring your right hand and place the egg on top again. Gently place your fingers in the egg near the same crack (but just above this time). Hold both hands, like an egg, over the mouth of the bowl.
4) Think of the upper part (held in the right hand) as the “roof” of the egg. This makes the area closest to your thumb hinge. Scrutinize the “cover” itself until it comes in your hand. Keeping that shell in the fingers of the right hand, turn the palm upwards so that you are holding half a shell, cupped in each hand.
5) Here’s the fun part: Pour the egg yolk from the left shell to the right. Be careful not to break the yolk at this time. Now carefully pour the egg yolk to the left. Repeat until you have enough egg shells.
The beauty of this is, in the act of pouring, and into different vessels, they have an egg white to pour. Even pouring it forces something to drip between the albumen crusts.
6) You can dab a bit more egg white from the otherwise empty shell by taking your rose and lightly scraping the inside. I prefer to just make the circles in the innermost part of the shell, which pretty much displaces the last stuff inside. Collect the shell and put it in a bowl.
7) Place the second yolk in a bowl or, if you prefer, pour it into a sink. Grab another egg and repeat until you have enough for the recipe.
8) If you accidentally drip any egg yolk or shell into the bowl, simply scoop them out with a small spoon.
Just Two
My wife showed me this over the years.
Same material as Method # I.
1) Crack the egg as in Method #1 by creating a crack line near or above the center.
2) Gently remove the top half of the egg with your right hand.
3) Leave that half in the trash and ignore your husband complaining about leaving that kind of stuff in the sink.
4) Open your right hand and hold the palm above the bowl.
5) Pour thewhole egg into her right palm.
6) Allow the egg white to drip between the fingers. Hold the cup lightly with your hand to prevent the yolk from falling.
7) When you have collected enough white from this egg, pour the yolk into another bowl.
8) Correct the egg with another.
This one sounds much simpler, but the disadvantage is that your hands must be completely clean to handle the egg directly, then wash your hands. hand later. Also, I think a little bending with your hand will make the whole egg yolk drop into the bowl, and maybe break into the soup. My wife’s hands are steady on the kitchen cobblestones, so her way seems better.
Of course, I like it better because I’m more used to it: you move your hands to get the most out of the egg (plus you don’t neglect to look at your hand). And every yolk that is contained breaks, only a little drips into the bowl. As for me, I neglect a little of that; besides, could he not drink the whole thing of the rocks?
