Separating eggs is serious business. If you are making something like a souffle, meringue or another dish that requires beaten, fluffy egg whites, it is crucial that no yolk gets mixed in. If there is any moisture, egg yolks, or other impurities in the bowl, the egg whites will fail to become the big, white peaks you are looking for.
For this reason, we recommend using 3 bowls to separate eggs. One for the white, one for the yolks and one to separate the eggs over.
We separate the eggs and put the white in the small bowl and throw the yolks into the designated yolk bowl, before transferring the whites to the larger bowl. That way, if you get a little yolk into the whites while separating, you only lose one egg.
If you happen to get a little yolk into the whites, put it aside to use for things like egg white omelets, or other dishes that don’t require the egg whites to be beaten into stiff peaks. A little cream of tartar can also keep the egg whites stiff after beating.
GIF: Glasshouse Images
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