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The easiest and best method for separating egg yolks and egg whites - without getting your hands dirty.

Separating an egg yolk from the white is one of the most hated tasks in the kitchen. Most people do it with their hands or some kind of utensil. But you don’t need to labor with funnels, needles and weird egg separating contraptions. No need to cradle an egg yolk from one cracked shell to another. The method used in this video is clean and super fast. All you need is an empty water bottle.

So why would anyone need to separate a yolk from the white anyway? There are many reasons. Egg yolks have a lower water density than egg white and are richer and more intense in flavor. Yolks are perfect for enhancing and thickening sauces. Other common reasons include making:

Protein shots to maximize your muscle and body strength (egg white). Great for bodybuilding and very popular with gym junkies.
Marshmallows (egg white)
Mayonnaise (egg yolk)
Hollandaise sauce (egg yolk)
Custard (egg yolk)
Eggnog (egg yolk)
Vanilla ice cream (egg yolk)
Melt-in-the-mouth macarons (egg white)
Meringue (egg white)
Souffle (egg white)
White cake (egg white)
Pavlova (egg white)
Light pancakes (egg white)
Light omelette (egg white)
Vanilla slices (egg yolk)
Brulee (egg yolk)

Bon appetit.

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Music: Golden by Vibe Tracks (Source: YouTube Audio Library)