Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Two ways to get your separate yolks and whites.
While an egg on its own is a beautiful thing -- fried, scrambled, boiled -- sometimes we need to separate the yolks and the whites, to use their respective special powers all on their own.
Kristen and Kristy show us two different ways of separating them -- one using her hands, the other using the shells. Now, it's time to make carbonara or curd -- and a batch of meringues!
Which method do you use?
This video was shot and edited by Kyle Orosz.
See what other Food52 readers are saying.