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Separator of the protein from the yolk in the form of a face. How to quickly and efficiently separate the yolk from the protein in chicken and quail eggs? Video: an overview of the apparatus for separating the protein and yolk

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.

Seeing that supermarket shelves are literally littered with newfangled devices for separating eggs into components, many housewives still do it manually. With experience comes skill, and the two components are very easily separated by sleight of hand.

  1. The shell is carefully broken with a knife or on the edge of the dish.
  2. The contents are poured into a bowl.
  3. Carefully grasp the yolk with your fingers and remove from the protein. That's all.

But you can easily and simply separate the protein from the yolk by simply pouring it out of the shell.

This is done very simply:

  1. Holes are made on both sides of the shell. One hole should be wide.
  2. The protein will simply flow out into the substituted plate, and the whole yolk will remain.
  3. You can shake the egg a little to speed up the process.

Experienced chefs do things a little differently. The center of the product is hit with a knife and the egg is broken into two halves. You need to do this over a plate. The protein will immediately be in the substituted container, and the yolk will remain. This way the two components won't mix. But just don’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 a raw egg in this way, it is broken, and then the yolk is simply taken out with a designated cutlery and transferred to another container.

It happens that it is necessary to remove only proteins from 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 on top, and the protein is easily separated.

With a plastic bottle

You can also try to separate the two components with a regular PET bottle. It is important that it is dry.

  1. The eggs are poured into the bowl.
  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 will be sucked whole into the bottle, the protein will remain 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. The egg is poured into the 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 the yolk from the protein with a plastic cup

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

An egg is broken into a glass, and the protein will completely flow out into the incision.

Special device in the form of a strainer

To help cooks, 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 simply pours 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 white 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.

There are many devices for separating egg components on the market today. These are special cups with a “smile”, and plates with slots, and even special egg guns, and various spoons.

But any separator is created according to the same principle - the protein is allowed to flow 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 the white. But this, too, can be easily done if you have a tiny olive spoon with a hole in your kitchen.

  1. Eggs are broken into a prepared container.
  2. Then the yolks are simply caught with this cutlery.

Some chefs break the egg right into the olive spoon.

To separate the components in these eggs, you can use a strainer. The eggs are broken into a strainer, which is tilted slightly to allow the whites to completely leak into the substituted plate.

Miracles of technology for separating the yolk from the protein

Engineers also work hard 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 separate capricious components.

Using this technique is very simple:

  1. A small lid opens and an egg is broken into a special container.
  2. The lid closes. Then the upper part of the device rotates 180 degrees and comes back.
  3. The lid opens, and lo and behold - 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 right in the shell. Such devices do everything on their own.

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

Some cooks prefer to separate the egg components manually, while others prefer to use all kinds of devices. Skill comes with experience in the kitchen, and every housewife eventually finds her own ideal way to extract the necessary components from a dense eggshell.

How often, when you come across the phrase “Separate the squirrels from the yolks” in the recipe you like, did you cut down all your desires and aspirations to cook a new dish that you liked?

It would seem that there is nothing complicated in separating proteins from yolks, everything is quite banal and simple. For experienced housewives, this task is not at all a task. But what about young housewives, beginners, just embarking on the path of conquering culinary peaks? Is it really possible to give up the pleasure of pampering yourself with a dessert that requires only yolks or whites to prepare? Of course not! Moreover, separating squirrels from yolks is not as difficult and impossible as it might seem at first to the hostess who learns the basics of culinary art.

So how do you separate the whites from the yolks?

First, let's turn our attention to a miracle technique - special separators that help separate proteins from yolks. You can choose a separator to your taste: they come in the form of cups, and in the form of spoons, and in the form of plates ... In general, if necessary and desire, there is plenty to choose from.

Well, and secondly, if you don’t have a separator for separating proteins from yolks in your kitchen and you don’t have the opportunity to get to the store in the near future to purchase it, then there are a few simple folk ones especially for you and, most importantly , effective ways to separate proteins from yolks.

1st way.

Break the egg on the edge of the plate or with a knife - the main thing is to do it very carefully so as not to damage the yolk. Pour the contents of the egg into a bowl. The yolk will remain in the center of the plate, but the protein will spread. It remains only to carefully grasp the yolk with your fingers and remove it from the plate.

2nd way.

With the help of a needle, you need to make a small hole in the shell, and pour the protein into a plate through it. The yolk will remain in the shell.

3rd way.

We use a paper funnel. The egg must be broken - again with a knife or on the edge of the plate - and placed in a funnel (its end should be sharpened). The protein will flow out through the pointed end of the funnel, but the yolk will remain.

4th way.

Break the egg very carefully and break the shell directly along the crack - it is desirable that the shell split in half. Part of the protein will immediately pour into the plate, and in order to pour the rest, it is necessary to shift the part of the egg remaining in the shell from one half to the other - until all the protein finally flows into the plate.

P.S. Remember that it is easiest to separate the whites from the yolks of chilled eggs. And every time before using the eggs, wash them with hot water, as the Salmonella bacterium can be on the eggshell.

How many times have we had to separate egg yolks from whites - and do not count. Even a beginner can cope with this seemingly simple task. But it’s worth at least a drop of the yolk to fall into the protein, and the biscuit will no longer be so magnificent. And from yolks with impurities, homemade sauces will be far from ideal. We offer to study different ways to separate the yolks from the proteins and choose the best one.

With bare hands

Let's start with the simplest and most affordable way. Carefully break the egg over a bowl, pour the contents into the palm of your hand and pass the protein through loosely clenched fingers, as if through a sieve. Then we transfer the yolk to a separate container, trying not to damage it. Among the obvious and most important disadvantages are hands stained with sticky protein. By the way, they must be thoroughly washed and wiped dry before cooking itself. In order not to do this after, you can use cellophane gloves. But in any case, this method is not distinguished by convenience and speed.

Between two halves

Our mothers and grandmothers practice another well-known method. With a knife, break the egg on the side approximately in the middle. Open the halves of the shell so that the yolk is intact in one of them. Gently move it to the other half, while pouring the protein into a substituted bowl. Repeat this operation until the protein is completely in the bowl. In this case, there is a high probability of inadvertently damaging the yolk with the sharp edge of the shell. As a result, its particles will inevitably fall into the protein, and it is unlikely that it will be possible to beat good airy peaks from it.

Jewelry approach

Experienced chefs manage to perform more complex manipulations with eggshells. In the upper pointed part of the egg, using a thick needle or toothpick, we make a hole with a diameter of 5–7 mm. Turn the egg upside down and strain the egg white into a bowl. If necessary, remove the yolk remaining inside by breaking the shell. For all its originality, this method is not very effective, because shell particles can fall inside the egg. In addition, it requires a certain filigree and a lot of time. And this is not very convenient if a lot of eggs are required to cook a dish.

Through the whirlpool

To separate the yolks from the proteins, a variety of kitchen utensils, which are in the arsenal of every housewife, are suitable. For example, a small plastic or metal funnel for pouring liquids. We break the egg right into the funnel and, gently shaking, let the squirrel drain into the substituted bowl. Just before trying this method in practice, make sure that the funnel has a sufficiently narrow neck, otherwise the yolk will slip through it after the protein. In addition, there is a risk that the yolk, under the weight of its weight, will simply burst and immediately drain down.

Bottleneck

A very popular way to separate yolks and proteins using a regular plastic bottle. Carefully break the egg into a deep glass container, being careful not to break the yolk. Gently squeeze the sides of the empty bottle to let some air out of it. We bring the neck to the yolk and gently unclench the walls. The pressurized yolk is easily and quickly drawn into the bottle while the white remains in the bowl. Once again, press on the walls of the bottle, and the yolk will easily slide out. In this case, the main difficulty is to accurately and accurately break the egg.

"Smart" spoon

Fans of kitchen gadgets are happy to use egg separators. Most often they are made in the form of wide plastic spoons. Thanks to a special recess in the upper part, it can be conveniently fixed on the bowl. The egg is broken into the scooping part of the spoon with well-thought-out holes. It is they who retain the yolk, allowing the protein to completely drain into the bowl. However, if you failed to break an egg, such a gadget will not help you. Another important circumstance should be taken into account. Salmonella bacteria often accumulate on the shell of raw eggs, which are able to penetrate the protein.

Pure execution

A win-win solution is offered by the Grovo brand. Proteins and yolks are separated from each other in production and subjected to gentle pasteurization, which destroys all harmful bacteria. Such a product is completely free of shell fragments, films and any impurities. But the aroma, taste and valuable nutritional qualities are fully preserved. After heat treatment, liquid protein and yolk are separately poured into a convenient sealed container, which reliably protects them from the penetration of hazardous substances. These unique products can be safely used for cooking dishes that do not require heat treatment: sauces, creams, ice cream, mousses, soufflés. In addition, they will be an excellent basis for omelettes, casseroles and homemade cakes. Finally, you no longer have to throw away unused whites or yolks.

Pasteurized Grovo products will solve the problem of separation of yolks and proteins forever. Using them to prepare a variety of dishes, you will spend much less time and effort. And most importantly - you can be absolutely sure of the quality, naturalness and safety of these products. That's why they are perfect for a healthy diet for the whole family.

In cooking, there are many ways to use egg yolks and egg whites separately from each other. The first, most often, are used independently for the preparation of creams and, and the second - for. When faced with the problem of how to separate the yolk from the protein for the first time, dozens of different methods appear before you, each of which has its own advantages and disadvantages.

How to easily separate the yolk from the protein with a bottle?

The next thing you will need is a plastic bottle, the sides of which should be squeezed gently to release some air, enough to trap the yolk. Bring the neck of the squeezed bottle to the surface of the yolk.

Release the walls of the bottle so that the air, along with the egg yolk, is sucked in. Now gently press the sides of the bottle again to transfer the yolk to another container.



If you often separate egg whites from yolks, it makes sense to get a special unit for this. As a rule, a flexible vessel made of rubber or silicone acts as a replacement for a familiar bottle, with a similar principle of operation.


How to quickly separate the yolk from the protein?

Along with the most “modern”, there is also a more “ancient” method of separating egg yolks, ideal for those who are literally not afraid to get their hands dirty.

Here, the egg yolk can be immediately caught from a container with a broken egg or immediately broken into your palm, passing the protein through your fingers and acting in the manner of a sieve.


Don't want to get your hands dirty? Then invest in a special sieve to separate the egg yolks. It has nothing to do with an ordinary sieve, except for the shape, but its large slots allow you to skip a large amount of protein and keep the yolk intact.


How to separate the protein from the yolk?

Perhaps the most popular method of separating yolks is the one in which eggshells are used for this very separation. This method has an obvious drawback - a sharp chipped eggshell can easily damage the yolk, but if you fill your hand, this method will turn out to be the easiest and fastest of all those described above.

Carefully split the eggshell, trying to make a split in the center.


1

Pull the sides of the shell apart, allowing most of the egg white to drip down.


Rolling the yolk from one half of the egg to the other, drain the rest of the protein and move the peeled yolk to a separately prepared container.




How else to separate the yolk from the protein?

There are other, fairly simple, but not the most practical ways to separate egg yolks. One of them allows you to separate the yolks with the help of the eggshell itself, leaving the latter intact.

Poke a hole in the top, narrower part of the eggshell with the prong of a fork. Carefully drain the protein through the resulting hole, and after breaking the shell, put the yolk in another container.


Another way to help separate the yolk is with a simple kitchen funnel. Before testing this method, make sure you use a funnel that is narrow enough so that the yolk doesn't burst and run after the white.

Here it is enough just to break the egg into a funnel placed on top of the glass, and then watch how the protein quickly and accurately merges into the container. If there is no ordinary funnel on the farm, then you can replace it with a cut bottle neck.


Many culinary recipes use chicken eggs, both whites and yolks. For example, mayonnaise is made only from yolks, meringue is made from proteins, and a biscuit is made from yolks and proteins, beaten separately. Accordingly, the question always arises, how to separate the protein from the yolk? Make sure that the yolk does not break and does not fall into the protein, because after that the protein will not whip! There are several tricks to carefully split a chicken egg without the risk of damaging the yolk, in this article we will look at almost all of them, using improvised means from time to time.

First way

Rinse the chicken egg in water to remove impurities. Dry it with a towel and prepare two containers in advance: one for the protein, the second for the yolk.

Crack a chicken egg over the protein container, trying to make a crack in the middle so that you have the same parts of the shell in your hands.

Gently slide the yolk into one half of the shell, allowing the protein to drain into the container, then gently move the yolk into the second half of the shell to remove the remaining protein into the container.

Try not to touch the sharp edges of the shell with the yolk so that it does not spread. Once all the egg white is in the bowl, move the yolk to a smaller bowl. The chicken egg is completely divided. If you need to separate several chicken eggs, do the same with them.

Second way

For this method, you will need an ordinary plastic bottle with a narrow neck from mineral water.

Rinse the chicken egg in water, dry with a towel. Break it into a deep container along with the yolk.

Unscrew the cork from the bottle and squeeze it lightly to release the air. Then press the neck of the bottle against the yolk and allow the bottle to draw it in, slightly unclenching your hand. The yolk will be pulled into the bottle and you can transfer it in it, releasing it into a smaller container.

2-3 seconds and the chicken egg is completely divided. In this way, the yolks of several eggs can be transferred without spreading the yolks. To do this, break all the eggs into a deep container and pull them out with a bottle, lowering them into another container.

Third way

The third method is considered the simplest, since it uses an improvised tool - a "chicken egg separator" made in China.

Thanks to him, it is very convenient to divide such a fragile product. To do this, it is enough to rest the separator on the edges of the container and break the chicken egg directly into it.

The protein will pour into the container through the holes along the edges, and the yolk will remain in the separator, as it has a denser texture than the protein. Immediately in the separator, you can transfer it to any prepared smaller container.

We will be glad if our tips on separating a chicken egg into yolk and protein come in handy and you will use them in practice.