How do you easily get just the egg yolk?

[Tulip]

Re: How do you easily get just the egg yolk?

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gen</div><div class="ubbcode-body">Awww tulip

I only do the half shell back and forth


But I've seen some chefs use their fingers to strain the egg ( letting the egg white slip through the fingers ) maybe that can be your starting point to egg separation </div></div>

Hmm. It's not like my hands are not clean and I swear this is what I felt like doing. com here you. Sit still while I get the white out.

[Tulip]

Re: How do you easily get just the egg yolk?

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: dahJahPawtTwo</div><div class="ubbcode-body">[quote=loops] The whites will run out, </div></div>

One time mi walk eena one room an all de whites run out same way [/quote

You are no good.

[missus_vegas]

Re: How do you easily get just the egg yolk?

if all the half shell thing dont work u can pour the egg in a container and use ur fingers to tek out only the yoke. leaving the white behind.

or u can buy the egg already seperated....dont dem sell dem in those little boxes marked liquid eggs

[CeaBee]

Re: How do you easily get just the egg yolk?

if u doan use egg white more than suh i wouldn't bother buy that.

but i do like mg seh and more often than not me get them seperated

[JamBrit]

Re: How do you easily get just the egg yolk?

Hey Tulip...alternatively, you can chip out a hole on the narrow part of the egg big enough to let the whites come through without the yolk....This is the method I use when I need egg whites for icing.

[johnnycakes]

Re: How do you easily get just the egg yolk?

Tulip,
Sorry to get in on this too late for Thanksgiving but you can use the info for later.

As most cooks do, I crack the egg and split it in half and do the back and forth thing. When the egg is first cracked in half most of the white runs out simply because there is only half the original space left. Just be sure to not this back and forth over the same bowl into which you are dumping the whites. Do it over a separate bowl for each egg otherwise if you mess up, the yolk will fall into the bowl that is reserved for just the whites and you'll have a very hard time getting the broken yolk out of what is supposed to be just whites.
BTW, the whites can be use to make meringue for a dessert but not if you get yolk inna it..

But first, if you have never made Hollandaise sauce before, you're in for a very fussy process. The trick with Hollandaise is to heat the butter and egg yolks to the point the sauce is warm and a double boiler is the thing to use.
If you overheat the mix, you wind up with some very rich and buttery scrambled eggs when the yolk sets from the excessive heat.
The middle of preparations for a big Thanksgiving dinner is definitely NOT the time to learn how to make Hollandaise sauce.

The solution: Every supermarket (in the States) has a section with envelopes of all kinds of sauces including Hollandaise and although the packaged brands do not have the mystique or exactly the same flavor as real Hollandaise, it is perfectly fine for asparagus or Eggs Benedict and it is foolproof/will not set as yolks will with learning chefs.

The supermarket (Market Basket chain) I shop at has three different brands and the one brand they put in the fresh vegetable section is 69 cents which is a dollar less than the ones by McCormick or Knorr which are in with all the other sauces.


I would advise not attempting the real thing and going for the packaged sauce unless you'd want the experience of making the real thing.


Eggs Benedict- a marvelous breakfast

Recipe:
Ingredients:
English muffins
Eggs
Canadian bacon or regular ham will do
Hollandaise sauce.

Optional; sharp cheddar cheese or packaged Four Cheese sauce.
(This is something I use but which is not in the original recipe for Eggs Benedict.)

1) Toast the muffins
2) Poach (original recipe) one egg for each half muffin OR gently fry the eggs so that they are not browned and the whites are solid but the yolk still runny.
3) grill the Can. bacon or ham
4) make the Hollandaise sauce
5) put the ham on the muffin, the egg on top of the ham, and pour the sauce over the top. Nyam.

Optional: You can place a slice of sharp cheddar cheese on the toasted muffin and microwave for about 25 seconds and then place the ham on top of that , then the egg and sauce or mix the Hollandaise with a bit or a lot of Four Cheese sauce for a different version of the same thing.

Final note on packaged Hollandaise: Personally, I find that there is not enough lemon in the packaged mixes and I usually add some lemon juice to it but you'd have to see what you prefer.

[Tulip]

Re: How do you easily get just the egg yolk?

Vegas and CB, it was the yolk that I needed. I know they sell eggwhites in the carton, but I have never seen the yolk. I would have bought that in a second. I've bought the whites before when I was on my eggwhite omelet kick but I swear you do not get your money's worth.

[Tulip]

Re: How do you easily get just the egg yolk?

Cracking it and letting the white drain out is basically what I did JamBrit. I'd messed around too long to go a buy a separator. So it was either let it drain or reach in the bowl and pull the yolk out, but back and forth on the half shells and me isn't working yet.

[Tulip]

Re: How do you easily get just the egg yolk?

Thanks for all the tips JC. Mine turned out great and fortunately I cooked it before you made me aware of al the potential pitfalls lol.

However, I really didn't know you could buy the hollandaise in powdered form. I would most definitely buy that in the immediate future especially since you've given me performance anxiety. I still want to get the separation technique down, but I'll just practice when I'm making a recxipe that calls for the whole egg - no pressure.

I love eggs benedict! Now that I know about the powdered sauce, it's on!