Separating Eggs for Lemon Mousse

Part of the Video Series How to Make Lemon Mousse

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How to separate egg whites from egg yolks for making lemon mousse; get expert tips on making traditional French dessert recipes in this free cooking video.

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Separating Eggs for Lemon Mousse
Hi, I'm Karen for Expert Village. Now we're going to separate our eggs for our 14 egg whites. It's very important to have very, very clean and grease free bowels to put the egg whites into. We're going to be whipping our egg whites to a meringue and it has to be cleaned, it will not whip up to their full volume if there is even a drop of grease in the bowels. So you must make sure just even if you have taken your bowels out of the cabinet, wash them with soap and water and dry them out before we start. Okay, now I'll show you how to separate eggs. We need 14 egg whites. So I like to separate into a separate bowel and you just crack the egg and try to hold onto the egg yoke in the shell and you can drop the egg yoke back and forth into the shell and without getting the egg yoke in there. Now, if the egg yoke breaks and it ends up in your white, then you can discard that without ruining the whole 14 egg whites. This one is clean. Another way to separate an egg is to crack the egg into your hand, just drop the yoke and the egg into your hand and let the white run out between your fingers and then discard the yoke. Okay, we'll need to do several of these. If you're doing it this way through your hand, it's easier if you can crack the egg with one hand and I'll show you how to do that. If you grasp the egg like this so that these two fingers are going to pull the shell that way and these two fingers are going to pull the shell that way, then crack the egg and just drop it. You usually drop it into your hand but I just dropped it into the bowel. You can just pick up the yoke, if the yoke ends up in there whole and you separate the egg. Let me do that one more time. And just loosely giggle that yoke back and forth to remove all the egg white. Continue and separate all your 14 eggs, reserving the egg white and we will not need the egg yokes for this recipe.

About the Expert

Expert: Karen Weisman graduated from Boston University with a degree in Hotel & Food Management. She helped a grocery store chain develop & launch a gourmet food division, and opened her own her restaurant. Read More