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Eggs are so wonderful, but let’s not count their uses just yet. First we have a problem to tackle. Some people only like egg whites, and some recipes call for either egg whites or egg yolks, yet separating the yolk is very tricky if, like me, you don’t happen to have pianist’s fingers. But hold on, because here we’ve got just the solution you need. By simply using an empty plastic bottle, you can gently suck up the yolk from the egg and then drop it down into a bowl. It only takes two seconds – have a look!
Bonus: Homemade mayonnaise recipe
Now that you’ve got the perfect method for separating yolks, you’ll be keen to start straight away. So here’s baba-mail’s terrific homemade mayonnaise recipe. Mayonnaise is something so useful that we need in our fridges, yet there is no need to buy it (think of all the unnecessary ingredients pre-packaged mayo contains). Instead you can make it yourself every week. That way you will get plenty of practice separating eggs and you will be doing something healthy and wonderful for you and your family. Here’s what you’ll need:
Ingredients
• 1 large egg yolk
• 1½ tsp. fresh lemon juice
• 1 tsp. white wine vinegar
• ¼ tsp. Dijon mustard
• ½ tsp. salt (and possibly a dash more for flavor)
• ¾ cup canola oil
Directions
1. In a medium sized bowl mix the egg yolk, lemon juice, vinegar and mustard with ½ teaspoon of salt. With a whisk or fork, whisk until it's bright yellow and completely mixed together. This should talk around 30 seconds.
2. Gently and slowly add about ¼ of the oil to the mixture. Only add a few drops at a time, while constantly whisking. Takes about 4 minutes. Note: if you rush, the oil will not emulsify with the yolk mixture, but remain separate.
3. Then proceed to add the remaining ½ cup of oil, again taking your time, drop by drop and all the time whisking. After about 8 minutes the mayonnaise will be nicely thickened, and several tones whiter than before.
4. Add optional salt to taste. Then cover up and keep the mayonnaise chilled. You may keep the mayonnaise as long as two days before using.
Warning: Raw egg carries a small but definite risk of salmonella poising. So avoid giving it to infants, pregnant women, the elderly or those with weak immune systems. As a substitute you may instead try pasteurized egg yolks.
recipe source: epicurious.com
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