breaking-egg-i111446.jpg
Crack an egg; catch the yolk in your clean hand, and allow the white to run through your fingers into a small bowl. (This way, if you make a mistake, you won’t contaminate the rest of the whites or yolks.) dropping-egg-i111446.jpg Slip the egg yolk from your hand into a bowl reserved for the yolks. pouring-egg-i111446.jpg Transfer the white into a third, larger bowl of egg whites. Repeat the process, if needed. Refrigerate reserved whites or yolks in an airtight container for up to three days. (Whites can be frozen for up to two months.)
breaking-egg-i111446.jpg
breaking-egg-i111446.jpg
breaking-egg-i111446.jpg
Crack an egg; catch the yolk in your clean hand, and allow the white to run through your fingers into a small bowl. (This way, if you make a mistake, you won’t contaminate the rest of the whites or yolks.)
dropping-egg-i111446.jpg
Slip the egg yolk from your hand into a bowl reserved for the yolks.
pouring-egg-i111446.jpg
Transfer the white into a third, larger bowl of egg whites. Repeat the process, if needed. Refrigerate reserved whites or yolks in an airtight container for up to three days. (Whites can be frozen for up to two months.)
dropping-egg-i111446.jpg
dropping-egg-i111446.jpg
pouring-egg-i111446.jpg
pouring-egg-i111446.jpg
