Lady&Mister Chef
© 2013 Cristian Lucisano Editore Lady&Mister Chef
Reading - Section 3
How to separate an egg
Three simple steps
Taken from: Good food, June 2001.
1. Hold the egg over a small, clean bowl and crack the shell by tapping it sharply in the middle with an ordinary knife.
3. Use the empty shell to separate the last white from the yolk. Transfer the white to a large bowl. Repeat with each eggs so that if white isn’t cleanly separated, only one is spoilt, not the whole batch.
2. With your thumb tips, prize the shell apart, keeping the yolk in one half. The white will begin to fall into the bowl.
Transfer the yolk from shell to shell a couple of times to drop most of the white
into the bowl. Take care not to get yolk or shell in the white or it will not whisk as well.
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