This is a great trick for separating egg yolks from the whites. I find this useful when I want to scramble three eggs but only want one or two yolks in the finished scramble. It is also a good trick for separating the yolks from the whites when you need to make such things as meringue for a pie. It is also great at those times when you need the yolks for something and don’t quite know what to do with the whites. Notice how you can prevent breaking the yolks by using this little trick.
While we are on the subject of dealing with eggs, let me tell you about something else I discovered. It has to do with boiling eggs:
For the longest time, I went about having a really difficult time peeling the shells off my boiled eggs. I usually ended up with a lot of “Pieces” of boiled egg and a lot of frustration and raised blood pressure.
But then I found out that if you add 1/8th of a cup of plain table salt to a pan of cold water and then put the eggs into the pan and then place the salt water and the eggs onto the stove top burner and let it all come to a rolling boil ….. and once it has come to a rolling boil, reduce the heat to a slow boil and let the eggs cook at a slow boil for Ten minutes …. and then run cold water over the eggs in the pan three or four times ….. and then let the eggs sit for Ten or fifteen minutes …. the eggs will be much easier to peel —– in fact, I have discovered that the shells virtually pop off the finished eggs with just a little coaxing from me using this method.
I find that it is better to peel the eggs when they are still a little warm (Not Hot) — and they will still be a little warm even after all the steps above have been taken.
This might seem to be a lot of work but it works for me and makes life ever so much easier.
If you have a better method, I would appreciate it if you would share it with us on a comment on the blog.