Whether sweet or salty, egg recipes often require us to separate egg yolks from egg whites, for example to whip them up, or to use “yolks” in a cream, for example as a condiment in a carbonara paste. But how do you separate easily and effectively the “yolk” from the egg white?
One of the most effective tricks in our opinion is to use freshly removed eggs from the refrigerator. This procedure makes everything easier since – with a slightly colder egg, the egg white will be firmer.
Have you ever tried this trick?