The right way to separate eggs, according to a pastry chef.
showed us two ways to separate eggs—with half an egg shell and a hand, or with two halves of an egg shell.on the Lower East Side of Manhattan. Every move and decision I made during prep received serious side-eye and was chastised . A month or so in, after neither complimenting nor grunting at my new-and-improved mango dice, the chef asked me for 240 grams of egg whites.
He lost it. He cracked all remaining eggs into my egg-white bowl, then, making a Vulcan-esque “V” with one hand, fished the yolks out in eight quick dips. It must have taken less than 30 seconds to separate all the eggs. By the time I mentally jotted all this down, he was asking why I hadn’t labeled them yet. Yes, chef!Tap the eggs gently on asurface, not against the edge of a bowl.
There was never a backup plan for an inadvertently broken egg yolk . Should a little yolk leak in the bowl, not all is lost; simply scoop it out with an egg shell. You may lose a little white, but the batch will, otherwise, not be compromised.
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