Easy way to separate egg whites.

[Curmudgeoness]

I didn't know whether to post this here or in Baking and Cooking, but I am sure that people here will find this fascinating. I have not tried this myself, so I don't know if it really works this easily, but I am definitely going to try it next time I need egg whites.

[Suich]

1. I'm not cooking anything now

but I REALLY want to try this!!!

[Martysbestcatch]

2. I also wondered about this...

I had seen this somewhere a while back and had to try it out. It works and it really is that easy.

[Curmudgeoness]

3. That's good to hear.

I have few reasons to separate eggs, so I will not have an opportunity to try it soon.

But I might have to make an effort to try it, even if I don't need just egg whites, just because it looks so cool.

[Stryst]

4. mmmm

time to make some custard.

[Curmudgeoness]

5. Let us know if it works.

I have never made anything that I have to separate eggs, so I haven't tried it.

[Stryst]

6. Honestly

I think the old tried and true "use the shells to seperate your yolks" method is faster just because I've done it so much it's muscle memory, like cracking eggs one handed. And youve never used egg wash before? No egg rolls or empanadas?

[Curmudgeoness]

7. There is a reason that this is not the Cooking and Baking group.

I would never bother with any Chinese food except stir-fry.....too much chopping and prep work. I will go to a good Chinese restaurant for egg rolls.

And can I tell you that I have no idea what an empanada is without sounding pathetic?

I did one time want to make a lemon meringue pie, but when I read the recipe, it sounded like too much trouble. Oh well.

[Stryst]

8. You know those fruit pie things

you can get at the store? You know, the half circle thing with a bit of jelly?

Thats a cruddy empanada. You take pie crust dough, cut it into a circle. Then you put some filling in the center, not necessarily desert stuff either. I like to make "sandwich" empanadas; ham and swiss, beef and onion, peperoni and cheddar... My favorite is garlic mashed potatoes with slivers of carrot.

Anyway, then you take egg yolk and brush it all around the edges. Pure egg yolk is straight up glue. Fold your dough over, smooth out the lump of fixin's in the middle, make sure there are no air pockets and your edges are sealed (more egg wash may be needed), then take a fork and pinch the edges together. Bake at 400 or fry, and enjoy.

You can freeze uncooked ones, or cook them and freeze them. If you wrap them in plastic or use a seal-a-meal type device, you can freeze them for MONTHS and just bust out a batch whenever you need a quick meal. Oh, and pro tip; don't try to make thin ones you can reheat in the toaster. You'll, uh...probably ruin your toaster if you do (leaks sometimes occur).

If you get curious, PM me and I'll give you a recipe for the dough I use.

[Curmudgeoness]

9. Very good description....I know just what it would be like.

I am not a great dessert lover, but the sandwich empanadas sound to die for. Beef and onion---yum. Pepperoni and cheddar---OMG.

The sandwich ones kind of remind me of perogi, since you stuff them the same way and with all sorts of fillings. (Raised in a Polish household, that is what I know.)

[Stryst]

10. My father

was a Czech immigrant, so I grew up eating eastern European food. Knedliky, Rajská, and, of course, cheese and beer soup.