Sigh... If you just crack an egg into a washed hand the whites will easily separate from the yolks. This is really helpful for anyone whos squeamish. Although Id like to point out that any water left in the bottle could affect the properties of the eggs. Most notably the whites readiness to foam. And the egg yolks being mostly fat and emulsifiers would cause the water and fat to bind with the emulsifiers reducing their binding power (especially in terms of hollandaise and mayo which rely on the egg yolks ability to bind fats and water together). However the small amounts of water left behind in the bottle would probably be negligible.
Posted on: Fri, 26 Sep 2014 08:06:04 +0000
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