Egg Yolks and Egg Whites: How to Separate Them Properly?

In addition to color, flavor and texture, the main difference between an egg yolk and its white is in its nutritional value. To make a better distinction, the egg white has water and albumin (protein) in its composition, on the other hand, the Yolk is the densest part of the egg, containing much of the weight of the food and rich in vitamins and minerals. Because they are different, some recipes only use one or the other and for that it is necessary to learn to how to separate yolk from white.

Read more: Know how many eggs you can eat a week to be healthy

How to separate the parts of the egg

To make desserts, such as pudding, paves and cakes, only egg whites can be used. For this, there must be specific recipes, as in the case of using only the gem. Of course, most recipes use both egg components, but when only one is required, it is necessary to know how to separate them without wasting them.

Tools for separating the yolk from the white

The tools to carry out the separation have been commercialized for some time. We are talking about a plastic device that plays the role of a sieve. With this, it is possible to position a container below and place the egg inside the yolk separator, the white, being more fluid, will go down and the yolk will be trapped in the separator.

However, not everyone has this tool, despite not being expensive, people don't usually have it at home. Therefore, it is important to know techniques that can help you in these moments:

How can garlic help in this process?

That's right! Garlic can be a strong ally when separating the yolk from the white. Therefore, in order to be effective in separating it, it is important to rub your fingers on a clove of garlic so that they become sticky. With your fingers ready, you can take the yolk and pull it slightly and with that separate it! Easy huh? Just remember to use it in savory recipes because of the trace of garlic that remains in the eggs.