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VIDEO: Separating Out Egg Whites With a Water Bottle
YouTube ^ | April 3, 2021 | DUmmie FUnnies

Posted on 04/03/2021 7:57:49 AM PDT by PJ-Comix

VIDEO

Here is the easiest way to separate out egg whites using a tool available in most homes... a simple water bottle. As I demonstrate in this video, when you separate out egg whites and then recombine them with the yolks, it results in incredibly fluffy omelets. Try preparing your omelets this way and they will taste like they were prepared by a professional chef at a fancy restaurant.


TOPICS: Food; Humor
KEYWORDS: clickbait; cooking; eggs; omelets; pimpmychannel
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And it is not a minor change when you separate out the egg whites and then recombine with the yolks. It is a MAJOR change for the better.
1 posted on 04/03/2021 7:57:49 AM PDT by PJ-Comix
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To: PJ-Comix

Probably the most racist thing I’ve ever seen.


2 posted on 04/03/2021 7:59:02 AM PDT by blueunicorn6 ("A crack shot and a good dancer”)
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To: PJ-Comix

and the yolk could easily break...

The best way is the old and tried way...just break the egg and work the yolk back and forth from one half of the shell to the other letting the white drop into a bowl until most of the white is out of the shells...


3 posted on 04/03/2021 8:11:21 AM PDT by Tennessee Nana
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To: blueunicorn6

This goes far beyond a microaggression.


4 posted on 04/03/2021 8:18:17 AM PDT by ClearCase_guy ("I see you did something -- why you so racist?")
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To: Tennessee Nana
and the yolk could easily break...

It hasn't happened to me yet via the water bottle method.

The best way is the old and tried way...just break the egg and work the yolk back and forth from one half of the shell to the other letting the white drop into a bowl until most of the white is out of the shells...

Too messy plus not as fast and efficient as the water bottle method. ONLY the yolk is sucked up into the water bottle.

5 posted on 04/03/2021 8:19:11 AM PDT by PJ-Comix (Kamala the Border Czar Who Doesn't Actually Go to the Border)
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To: PJ-Comix
All the great chefs use their hand to separate the yolks from the whites. You want fluffy....See Gordan Ramsey.
6 posted on 04/03/2021 8:19:37 AM PDT by Sacajaweau
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To: ClearCase_guy

I wept after reading it.


7 posted on 04/03/2021 8:22:42 AM PDT by blueunicorn6 ("A crack shot and a good dancer”)
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To: PJ-Comix

Maybe but Im not my mother...some of my yolks break...how do you get them little broken suckers out of the bottom of the bottle...

Eh ???


8 posted on 04/03/2021 8:23:56 AM PDT by Tennessee Nana
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To: Sacajaweau
All the great chefs use their hand to separate the yolks from the whites. You want fluffy....See Gordan Ramsey.

Water bottles are more fun and efficient plus I think kids would love doing this which is a way to get them interested in cooking.

9 posted on 04/03/2021 8:25:04 AM PDT by PJ-Comix (Kamala the Border Czar Who Doesn't Actually Go to the Border)
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To: Tennessee Nana
Maybe but Im not my mother...some of my yolks break...how do you get them little broken suckers out of the bottom of the bottle...

Squeeze the bottle. Simple.

10 posted on 04/03/2021 8:26:26 AM PDT by PJ-Comix (Kamala the Border Czar Who Doesn't Actually Go to the Border)
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To: Tennessee Nana

Yep, been doing that since dinosaur eggs, no muss, no fuss.


11 posted on 04/03/2021 8:26:55 AM PDT by crosdaddy
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To: PJ-Comix

Or just use a slotted spoon.


12 posted on 04/03/2021 8:27:29 AM PDT by GSWarrior
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To: Sacajaweau
Chef Gordon Ramsay Shows How to Make Perfect Fluffy Scrambled Eggs

I ran across the following one yesterday in the "Insanity Watch" column by VodkaPundit on PJ Media...

Thomas Keller's Scrambled Eggs

His key is scrambling the eggs, then putting them through a strainer, not using any milk but butter, and adding a bit of crème fraîche at the end. I haven't tried it yet.

Keller also recommends using a "saucier" to cook them in. I'd never heard of that before, but learned it is a rounded-bottom pan. See Why You Should Buy a Saucier.

13 posted on 04/03/2021 8:31:08 AM PDT by ProtectOurFreedom (The Weak Never Started, The Cowards fail along the way, Only the Strong Survive)
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To: Sacajaweau
All the great chefs use their hand to separate the yolks from the whites.

Leaving their hands gooey. Nope. I go with the water bottle method.

14 posted on 04/03/2021 8:40:21 AM PDT by PJ-Comix (Kamala the Border Czar Who Doesn't Actually Go to the Border)
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To: Tennessee Nana

Yep.


15 posted on 04/03/2021 8:49:09 AM PDT by Irenic ( )
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To: ProtectOurFreedom

The saucer method is called Coddled Eggs My mother used to do that...

Break an egg onto a buttered saucer and place the saucer like a lid on the top of a pot of boiling water...

Its like poached egg only different...

The butter helps the egg slide off the saucer...


16 posted on 04/03/2021 8:55:27 AM PDT by Tennessee Nana
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To: Tennessee Nana
Thanks, Nana. But it's a "saucier," not a "saucer." Two different things. A "saucier" is a cooking pan without the sharp corner at the bottom. Apparently it makes things cook faster and more evenly and it's a lot easier to fold and mix everything together because you don't get food hiding out in the corner between the wall and the sides.

Your coddled eggs recipe sounds good. I grew up with poached eggs on toast with a dollop of butter in the egg after it was placed on the toast. I hadn't thought of that in decades until you mentioned coddled eggs!

17 posted on 04/03/2021 9:00:46 AM PDT by ProtectOurFreedom (The Weak Never Started, The Cowards fail along the way, Only the Strong Survive)
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To: ProtectOurFreedom

This thread just keeps getting saucier and saucier


18 posted on 04/03/2021 9:11:59 AM PDT by Bob434
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To: ProtectOurFreedom

I’ve been using microwave to poach eggs .ately. about 45 seconds ds per egg, in a bowl covere the egg w/ water. Not too bad actually. Quick, less messy. Some sy to cover the bowl, as egg might explode, but it’s never happened to me


19 posted on 04/03/2021 9:14:20 AM PDT by Bob434
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To: ProtectOurFreedom

Does a saucier help when you want to make a sauce? I want to make bearnaise sauce for our Easter dinner tomorrow evening. I haven’t made it in a while and the last time I don’t know what I did wrong, but it was too runny. I need a foolproof recipe if anyone has one. We are intending to have Veal Oscar, and I’ve spent too much money already to mess this up. Wish me luck!


20 posted on 04/03/2021 9:17:57 AM PDT by FamiliarFace
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