How to separate the yolk from the protein in a few seconds?

If you do not need whole eggs, but only certain parts, to prepare the dishes according to the recipe, the question arises before the hostess about how to separate the yolk from the protein without damaging the components. There are several effective ways, they all guarantee a quick result, and the choice depends only on personal preferences. Regardless of the approach, you first need to prepare the ingredient.

Only fresh eggs are suitable for dividing into pieces, their components easily move away from each other, without allowing even the slightest mixing. Selected products should be held in the refrigerator for at least a quarter of an hour, laying on a plate. After that they need to be washed quickly in cool water, dried and proceed to separation.

How to separate the yolk from the protein in traditional ways without additional tools?

Despite the appearance of special adaptations, many housewives prefer to act exclusively with their hands today. It's pretty quick, and if you manipulate correctly, then the risk of mixing the content is minimal.

• Just consistently break the eggs and carefully place their contents in the bowl. From her fingers we catch yolks, which we transfer to another container. When it is recommended to wear gloves made of very fine rubber, then the yolk film does not exactly break.
• Egg yolk can be extracted even easier. We break the egg not into a bowl, but into our hands, we remove the shell. Hold the hand over the clean container and unclench your fingers to make the protein stack, and the yolk is left in the palm of your hand.
• If the eggs are homemade and very fresh, then carefully break the shell so that the rift passes clearly along the central part of the product. Holding the object vertically, divide the shell into two halves( the procedure is carried out over a clean container), wait until the bulk of the protein has drained off. Then several times we pour the contents from one half into another, getting rid of the residues of the protein substance.

If you need to prepare a large number of proteins in advance, and the fate of egg yolks is not so important, then the eggs are recommended to freeze. To do this, it is enough to hold them in the freezer for 2-3 hours. An hour before the cooking process we take the eggs from the freezer, clean them from the shell and put them in a wide bowl. We keep it at room temperature for about an hour, until all the proteins melt and take on the usual appearance. Yolks are harvested, they can be used to make sandwiches without any heat treatment.

How can you separate the yolk from the protein with a plastic bottle or other improvised appliances?

It is no less easy and simple to achieve the desired result with the help of tools that can be found in any kitchen. Here are the most popular and available techniques:

• Separation of yolks with a bottle. We break the egg and put it on a flat plate. We take a previously washed and dried plastic bottle, press it on its sides, releasing a little air and holding it. The neck as close as possible to the surface of the yolk and let go of the sides. Egg yolk can be easily absorbed into the container, after which it will simply need to be poured into another container.
• Using a funnel. It is possible to use a finished funnel made of plastic, but only if there are no sharp edges and irregularities on its inner surface. But it is better to use a device made of paper or thin cardboard with your own hands. We twist the sheet like a funnel, lower its narrow part into a glass, break the egg into an adaptation and wait until all the protein drains, and the yolk remains.
• Using a spoon. Eggs with yolks in a thick film are poured into a glass, after which they are extracted with a spoon. The method is fast, but the risk of mixing components is still quite high.

Advice: All tools must be rinsed in cold water before use and dried. This will prevent not only contamination of the component, but also the initiation of chemical reactions leading to product damage( for example, protein folding).

Chicken eggs of small size are characterized by propensity to dismount at the slightest mechanical impact, so when working with such products, you should try the option with holes. We take the egg, hold it vertically, with a needle or a sharp tip of the knife, make a small hole in the shell on the upper pole. Over a clean bowl, turn the product over and make a smaller hole in the other pole. We wait until all the protein flows out, we break the shell and lay out a whole yolk.

Is it possible to separate the yolks from proteins in quail eggs and how to do it correctly?

These methods are not suitable if you need to separate quail eggs. Even when working with gloved hands, the risk of damage to the thin film holding the yolk is too high. Instead, you can try one of the following approaches:

1. Spoon for olives. The easiest way to break the eggs into a small capacity, then catch them with a miniature spoon. In the center of the device is an opening through which the protein remains. If you have the appropriate skills, the egg can be initially split into a spoon, this ensures the most accurate result.
2. Spoon with strainer or sieve. We break a tiny egg onto a mesh surface. If the product is fresh, then the protein should easily leak through the holes. If the eggs are slightly stale and the protein does not drain, then it is necessary to slightly roll the product over the surface, so that the protein mass permeates the holes. After that, the yolk is removed, and the squirrel is collected by blowing holes or wiping them with a finger.
3. Syringe. When you just need to collect the yolk and no matter how it is, you can use a syringe without a needle. Just collect them yolk, then pour it into another container.

Possessing such simple skills will make it easy to separate eggs into components and use components for their intended purpose. If the substances are tightly stuck together and do not let go of each other, then the component should be discarded. Such consequences are typical for a stale product or a violation of its storage conditions.

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