Separating Eggs For Toll House Chocolate Chip Cookies
Part of the Video Series How To Make Toll House Chocolate Chip Cookies
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Video Transcript
Separating Eggs For Toll House Chocolate Chip Cookies
The creative cook will very often do some things are unexpected in a recipe. Although this is a traditional recipe for old original Toll House cookies and it calls for 2 whole large eggs. The next project I'm going to do requires just plain egg whites. I'm going to do a little creative cookery here. I'm going to show you how to separate eggs, the white from the yolk because I need 2 egg whites. Here's how we do this. Many people are intimidated by the idea of separating an egg, but with a little practice it's really quite easy to do. Holding the egg, and it should be room temperature by the way. Just crack it one quick thrust against the edge of a sharp bowl. Insert your thumbnails into the crack and very, very gently separate the top leaving the bottom of the egg shell together until you get most of the egg white out. Then you turn the egg in such away as to transfer the yoke into the other half of the shell. Let it sort of around the edge with most of the egg white dripping down. It's a little tenacious so you just need to give it a bit of help here. You do this several times back and forth. Try to be sure that you don't come across a part of the egg shell that's very sharp. Just very gently transfer it and be sure to get all of the white as much as you can because it's still pretty tenacious. Try to get as much as you possibly can. Sometimes if you bang the shell a little bit against the edge of the bowl more of the white will come out.
The creative cook will very often do some things are unexpected in a recipe. Although this is a traditional recipe for old original Toll House cookies and it calls for 2 whole large eggs. The next project I'm going to do requires just plain egg whites. I'm going to do a little creative cookery here. I'm going to show you how to separate eggs, the white from the yolk because I need 2 egg whites. Here's how we do this. Many people are intimidated by the idea of separating an egg, but with a little practice it's really quite easy to do. Holding the egg, and it should be room temperature by the way. Just crack it one quick thrust against the edge of a sharp bowl. Insert your thumbnails into the crack and very, very gently separate the top leaving the bottom of the egg shell together until you get most of the egg white out. Then you turn the egg in such away as to transfer the yoke into the other half of the shell. Let it sort of around the edge with most of the egg white dripping down. It's a little tenacious so you just need to give it a bit of help here. You do this several times back and forth. Try to be sure that you don't come across a part of the egg shell that's very sharp. Just very gently transfer it and be sure to get all of the white as much as you can because it's still pretty tenacious. Try to get as much as you possibly can. Sometimes if you bang the shell a little bit against the edge of the bowl more of the white will come out.
About the Expert
Expert: Helen McMahon has a Bachelor's degree in nutrition from Syracuse University in NY. Currently she provides baked goods for The Lantern Theater. Read More
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