Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 70

Separating the yolk and white of an egg is essentially an easy process, but it may nonetheless take two or three attempts to get it right. So make sure that you have a couple of eggs in reserve, just in case. Fresher eggs (up to a week old) are easier to separate than older ones.

Before you start, gather together a large bowl to hold the whites (assuming you intend to whisk them after separating), and two smaller bowls. The first of the smaller bowls is for the yolks. The second is for the white of the egg that you are in the midst of separating, before you tip it into the larger bowl. Why do you need this extra bowl? Insurance. Just one small drop of fat in amongst the whites will be enough to prevent them whisking up properly. Yolks are very fatty. There is nothing more dismaying than successfully separating four eggs, and then breaking the yolk of the fifth so that it contaminates the whole lot. An infuriating waste of eggs and time. For the same reason, you should always make sure that both of the bowls for the whites are scrupulously clean before you begin, with no trace of grease.

1 Hold the egg comfortably in your hand, pointed end towards your thumb, rounded end towards your little finger (or vice versa), fingers wrapped around.

2 Tap the exposed side firmly against the edge of a bowl, cracking the shell. The skill here is to use enough force to crack the shell without actually smashing the whole egg. A bowl with a narrow edge is better than one with a thick rim.

3 Turn the egg cracked side upwards and ease the tips of both thumbs into the crack, pulling the two halves of the shell apart, over the bowl, so that the yolk settles neatly into one side, while some of the white falls out of the other into the bowl.

4 Gently tip the yolk from one half of the shell into the other, allowing the white to dribble out into the bowl. Two or three goes at this should be quite enough. Slide the yolk into a small bowl.