VIDEO: Separating Out Egg Whites With a Water Bottle

YouTube ^ | April 3, 2021 | DUmmie FUnnies

[Ronaldus Magnus]

Here is the easiest way to separate out egg whites using a tool available in most homes... a simple water bottle.

This is a great idea! It's a much more efficient separation method than any of the others I have tried. The bottle is sterile if you wash the outside and then pour the water out in to a glass to drink. Plus, there is no clean up afterward when it is thrown away. Brilliant!

[Renkluaf]

Cool trick but doesn’t have to be a 7 minute video.

[Cold Heart]

You want fowl mouth, see Gordon Ramsey:)

[ProtectOurFreedom]

According to the chef in the very informative video (click on the pic at the top of the page), they are ideal for making sauces. Why You Should Buy a Saucier, by Kate Shannon, March 1, 2016. "...as their name and wide-mouth design imply, they’re built for reducing sauces."

In fact, the name of the pan is taken from the "Saucier Chef"...

A saucier (French pronunciation: ​[sosje]) or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef. (Wiki)

I did not know about the saucier chef or the saucier pan until yesterday.

[kiryandil]

Literally shaking

[blueunicorn6]

Be strong! Be strong!

Think about something else!

Think about Giza cotton. Soft.....fluffy.....Mike buying it.....

[kiryandil]

[FamiliarFace]

That’s pretty cool. I’m gonna have to get one of those, plus give them as gifts to my cooking enthusiast children!

[itsahoot]

Thanks, Nana. But it's a "saucier," not a "saucer."

Also known as a wok in certain circles.

[Nifster]

Indeed

[Tennessee Nana]

LOL

Prize winning ‘Ad’ worthy of the Super Bowl !!!

:)

[ProtectOurFreedom]

Not quite a wok. A wok needs a wok ring to hold it. The saucier has enough of a flat bottom to sit on the stove without a ring, but has the curved intersection between the bottom and the walls.

[EinNYC]

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...

That's the way I've always done it and it works just fine.