How to separate yolk from protein easily and quickly - 7 ways

In cooking, eggs always take pride of place, and the problem constantly arises of how to separate the yolk from the protein so that the components do not mix. There are several simple and easy options.

How to quickly separate the yolk from protein in the traditional way

Seeing that supermarket shelves are literally littered with new-fangled devices for dividing eggs into components, many housewives do it all the same manually. With experience comes skill and the two components are very easily separated by sleight of hand.

1. The shell is neatly broken with a knife or on the edge of the dishes.
2. The contents are poured into a bowl.
3. The yolk is carefully covered with fingers and removed from the protein. That's all.

But it is easy and simple to separate the protein from the yolk by simply pouring it from the shell.

This is done very simply:

1. Holes are made in the shell on both sides. One hole should be wide.
2. Protein will simply flow out into the set plate, and the whole yolk will remain.
3. You can stagger an egg to speed up the process.

Experienced chefs do something different. In the center of the product, strike with a knife and break the egg into two halves. You need to do this on a plate. The protein will immediately be in the substituted container, and the yolk will remain. So the two components do not mix. But you just can’t hit the shell too hard, otherwise you can damage the integrity of the yolk with a knife.

You can try to use an ordinary soup spoon. In order to divide the raw egg in this way, it is broken, and then the yolk is taken out with a simple cutlery and transferred to another container.

It happens that you need to remove only eggs from the eggs. Pick up dishes that are similar in volume to the size of the yolk. For example, a glass will do. An egg is broken into a plate, the yolk is covered with prepared dishes, and the protein is easily separated.

Using a plastic bottle

You can try to separate the two components with an ordinary PET bottle. It is important that it is dry.

1. Eggs are poured into the dishes.
2. The bottle is squeezed so that there is absolutely no air left in it.
3. The neck is brought to the yolk and the compression is slightly weakened.
4. The yolk is completely absorbed into the bottle, while the protein remains completely.

Kitchen device - silicone pear

It is worth turning to various kitchen devices, the best of which is a special silicone pear. This separator will cope with the task in a second.

1. An egg is poured into a plate.
2. After, the pear is compressed, brought to the yolk and unclenched.
3. The yolk will instantly be inside the separator.

How to separate yolk from protein using a plastic cup

You can easily separate the components even with a plastic cup. It is necessary to warm the kitchen thin knife and make an incision at the bottom of the disposable tableware. Make it no more than 1 cm.

An egg breaks into a cup and the protein flows completely into the incision.

Special device in the form of a strainer

To help the culinary specialists, many devices have been invented that greatly facilitate the work in the kitchen. For example, a small device for separating eggs in the form of a strainer.

The whole egg is simply poured into it, and all the protein flows out through the holes. To speed up the process, you can slightly tilt the strainer in different directions.

If there is no special device, then it is easy to separate the yolk from the protein using an ordinary flour sieve.

1. It should be washed, dried, and then put a deep plate under it.
2. The egg is poured into a sieve, and the protein flows through it into a plate.
3. You can sift the protein a little with small movements so that it leaks faster. The yolk will linger.

Now sold a lot of devices for the separation of egg components. These are special cups with a “smile”, and plates with slots, and even special egg pistols, and various spoons.

But any separator is created according to the same principle - the protein is allowed to leak through special holes or a sieve.

How to carry out the procedure with quail eggs

It is very difficult to separate the components in small quail eggs, because they are so elegant and fragile. There is always a risk that the yolk will mix with protein. But this can also be easily done if the kitchen has a tiny spoon for olives with a hole.

1. The eggs are broken into a prepared bowl.
2. Then the yolks are simply caught with this cutlery.

Some culinary experts break an egg directly into an olive spoon.

To separate the components in these eggs, you can use a strainer. The eggs break into a strainer, which tilts slightly so that the proteins flow completely into the set plate.

The wonders of the technique for separating yolk from protein

Engineers also work a lot on the invention of devices that facilitate the work of housewives and cooks. Very precise separators were created, and the designers came up with an exquisite design for them. Such a miracle device will decorate the interior of the kitchen, and they can quickly share the capricious components.

Using this technique is very simple:

1. A small lid opens and the egg breaks into a special container.
2. The cover slams. Then the upper part of the device rotates 180 degrees and returns back.
3. The lid opens, and now - the protein is precisely separated from the yolk, not a drop is mixed. The yolk will lie separately, and the rest of the component will be located at the bottom of the device.

There are even such miracle devices in which a raw egg is laid directly in the shell. Such devices do everything on their own.

Useful Tips

• The easiest and fastest way is to separate the components in a raw egg, if it is very fresh and well chilled.
• Components in a sealed container can be well stored separately in a domestic refrigerator for 3 days. At the same time, the quality and taste of the product will not deteriorate.
• Break eggs for separation should be very carefully - if the crumbs of the shell get into the liquid, then it will be very difficult to remove them.

Some cooks prefer to separate the egg components manually, while others are more convenient to use all kinds of devices. With experience in the kitchen comes craftsmanship, and each housewife eventually finds her own ideal way to extract the necessary components from a dense egg shell.