{VIDEO} How To Separate Egg Yolks From Egg Whites (4 ways) | Baking 101: Quick, Easy Tips & Tricks

In this Baking 101 Video, we start with the basics, as I show you some quick, easy tips & tricks for how to separate an egg.  Which method do you prefer?!

Watch the video below or click here to view it on YouTube

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Check out some of my recipes below that use separated eggs:

  • When not stated, most recipes use large eggs by default.
  • Eggs are mainly used as a leavening agent and an emulsifier to help bind the fats with the liquids in your batter.
  • Eggs add flavor, richness, color, structure and texture to your baked goods.
  • Eggs should be at room temperature, unless otherwise noted, when adding them to your recipe to promote even baking and to ensure the egg is easily dispersed throughout the batter without over beating. 
  • To bring whole eggs to room temperature quickly, place cold eggs (not cracked) in a bowl of warm water for about 5 minutes, or until they are no longer cold to the touch. Dry the eggs with a paper towel before cracking. WATCH THE VIDEO HERE
  • Eggs, however, are more easily separated when cold, right out of the refrigerator, then, the yolks or whites can be brought to room temp. CLICK HERE FOR THE VIDEO TO LEARN MY TRICKS FOR HOW TO SEPARATE AN EGG
  • The yolks primarily add richness from the fat and help bind the ingredients. 
  • The whites do not contain any fat (used in many fat-free/low-fat baked goods). 
  • Egg whites help strengthen the structure of your baked good and add volume and height, but can also dry out your recipe. 
  • The egg white alone (without any trace of the yolk) can be whipped up to almost 8 times their size (like when making meringue cookies)! 
  • In some recipes, the eggs are divided and the whites are whipped and folded into the batter at the end to make the cake lighter and fluffier. 
  • Whole eggs whipped with sugar are also sometimes used as the leavening agent instead of baking powder/baking soda.