Egg Separator
$13.99
Egg Separator: Separate Yolks from Whites in Seconds
Separating eggs with the shells often ends with a broken yolk, a bit of shell in the bowl and egg whites that refuse to whip. An egg separator does the job cleanly: the white slips through, the yolk stays whole and your fingers stay clean.
This egg separator hangs on the rim of a bowl: crack an egg into it, and the white runs through the slots into the bowl while the yolk stays in the cup. As an egg yolk separator it keeps yolks whole. It is a single piece of speckled, non-toxic PP plastic: a tab at the front rests on the bowl rim, the handle sits on the opposite side, and a hole in the handle lets you hang it on a hook. It is dishwasher safe and about 5.1 inches long, so it fits on most mixing bowls.
Ways to separate eggs compared
| Method | Risk of breaking the yolk | Mess | Speed |
|---|---|---|---|
| Egg separator on the bowl | Low, the yolk rests in a smooth cup | Low | Fast, hands stay free |
| Shell to shell | High, sharp shell edges cut the yolk | Medium | Medium |
| Your hands | Low | High | Medium |
| Water bottle suction trick | Medium | Medium | Slow, one yolk at a time |
Why use a yolk separator for baking?
- Cleaner whites: even a small drop of yolk can stop egg whites from whipping into stiff peaks for meringues, macarons and angel food cake.
- Whole yolks: custards and curds come out smoother when no shell or white gets mixed in.
- Hands-free: it rests on the bowl, so both hands are free to crack the eggs.
- Less mess: no egg running over your fingers and the counter.
How to separate eggs
- Hang the separator on the edge of a clean, dry bowl.
- Crack the egg on a flat surface and open it over the separator.
- Let the egg white drain through the slots for a few seconds.
- Tip the yolk into a second bowl and repeat with the next egg.
Tip: cold eggs separate more easily because the yolk is firmer, while whites whip to a bigger volume at room temperature. Separate the eggs cold, then let the whites rest for about 30 minutes before whipping.
Quick reference: one large egg
| Part | Approximate amount | Use it for |
|---|---|---|
| Egg white | about 2 tablespoons | Meringues, pavlova, macarons, angel food cake, soufflés, egg-white omelets |
| Egg yolk | about 1 tablespoon | Custard, crème brûlée, pastry cream, mayonnaise, hollandaise, carbonara |
Product details
- Material: non-toxic, durable PP plastic with a speckled finish
- Design: one piece, with a front tab that rests on the bowl rim and a handle with a hanging hole
- Length: 5.1 inches (13 cm)
- Cup diameter: 2.3 inches (6 cm)
- Care: dishwasher safe
Frequently asked questions
Does an egg separator work with large eggs?
Yes. The cup is about 2.3 inches wide, which holds the yolk of standard large eggs.
What is the easiest way to separate egg yolks?
A separator that hangs on the bowl is the simplest option for most home cooks: no shell juggling and no yolk on your fingers.
Can I store separated egg whites?
Yes. Cover them and refrigerate for a few days, or freeze them for longer storage.
Shipping: delivery to the US takes about 5 to 12 days. To the rest of the world, up to 28 business days.
Find more baking tools in our egg separators and baking collections.
Ready for perfect meringues and smooth custards? Add the egg separator to your cart and separate eggs without the mess.
