Here is a quick tip that you will find useful in lots of baking recipes.
Separating egg whites from egg yolks is quite easy, but if you have never done it before it can seem tricky. Here is a quick video to show you how to do it.
See now wasn’t that easy!
As you can see it’s really quite simple. Using room temperature eggs makes this process even easier.
When using egg whites for whipping in recipes like meringue, angel food cake etc. You will want to make sure that you do not break the yolk and get it mixed into the white, the fat from the egg yolk will prevent the whites from whipping properly. When whipping egg whites, you need to use a very clean bowl, free from any oil or grease residue, this will also prevent your whites from whipping properly. I suggest using a glass or metal bowl for whipping whites, as it is much easier to remove oily residue from them than plastic bowls. Also plastic is made from oil (petroleum) so even that can cause problems with whipping.