How to Separate Egg Whites

It's never been easier to separate your egg whites by hand. No fancy equipment required - just the egg and a little know how.

Course Basics

Cuisine Australian

Prep Time 1

Total Time 1

Servings Egg

Calories 63kcal

Cost $2

Get out two small bowls to separate your egg yolks and whites into.
Using your hand, tap your egg with medium force on a table or side of the bowl to get a crack around the centre.
1 egg
Note: Be careful and take your time here! Hover over one bowl, and use your thumbs to gently prise open the egg, allowing the egg white to start falling into the dish below.
Keep your egg shell halves touching and move the yolk into one side of the shell. Next, start transferring the yolk carefully from one half of the egg shell to the other. Each time this will encourage the egg white to drop off into the dish below.
Tip: If the white is still clinging to the yolk, you can gently use the edge of the shell to "cut" the egg white away from the yolk.
Once the egg white is all in your bowl, you can pop the egg yolk in the other bowl to store or use separately.
Repeat with as many eggs as you need for your chosen recipe!

How should I store them? Always store leftover egg whites in an airtight container in the fridge to maintain freshness and quality, and to stop them taking on any aromas from the fridge.