And I am back with Useless Tools in the kitchen. I went off for a while, mostly undertaking a few food related experiments of the healthy kind. Those of you who sent me emails, pings and DMs will know what I am talking about here :)
Recently, I remembered a particular kitchen tool. It is daft. Entirely useless too. And I am sorry to say that I actually own it. Then again, I bought it in those days when eggs used to petrify me. I was afraid of puncturing the yolk or getting it mixed with the white while separating the two for baking. Anyway - the point is this, there are some super easy ways to separating egg whites from the yolk and nobody should be spending on a tool for doing something so basic.
Product name: Egg Separator (stainless steel)
Price: Rs 299
Buying portal: Hypercity
Brand: Aldo
Mode of use: Use to separate egg yolk from egg whites.
Price: Rs 299
Buying portal: Hypercity
Brand: Aldo
Mode of use: Use to separate egg yolk from egg whites.
How it works (or doesn't):
Rest the egg separator on a bowl like it's shown in the pic. Crack an egg. Allow the stuff inside to slide slowly on the separator, the whites should easily slide down the gap while the yolk remains resting in the spoon like depression inside.
Pros:
Makes you look pretty swank. And then, you don't need to touch the whites if you are a bit icky about touching raw eggs.
Cons:
- It's too expensive for its function, which btw has an easier alternative. This alternative is also free!
Rest the egg separator on a bowl like it's shown in the pic. Crack an egg. Allow the stuff inside to slide slowly on the separator, the whites should easily slide down the gap while the yolk remains resting in the spoon like depression inside.
Pros:
Makes you look pretty swank. And then, you don't need to touch the whites if you are a bit icky about touching raw eggs.
Cons:
- It's too expensive for its function, which btw has an easier alternative. This alternative is also free!
- Shows to real cooks what a total amateur of a cook you are. Not that this part matters but well.
- Just in case you are using a big egg, like a duck egg or a smaller egg, like a quail egg, this is a useless contraption. If the egg is big, the yolk will be big too and then it might crack over the edge of the basin it's sitting on and leak into the whites below. This renders your whites useless in most recipes that call for separating the two. ESPECIALLY souffles. If the egg is small, the yolk will be smaller than the basin and the yolk will sit in the basin along with a bunch of whites and then you will have to take care to tilt the thing all ways to get the whites out without cracking open the yolk. Or worse - plonking the yolk into the white below.
- Just in case you are using a big egg, like a duck egg or a smaller egg, like a quail egg, this is a useless contraption. If the egg is big, the yolk will be big too and then it might crack over the edge of the basin it's sitting on and leak into the whites below. This renders your whites useless in most recipes that call for separating the two. ESPECIALLY souffles. If the egg is small, the yolk will be smaller than the basin and the yolk will sit in the basin along with a bunch of whites and then you will have to take care to tilt the thing all ways to get the whites out without cracking open the yolk. Or worse - plonking the yolk into the white below.
- I have no other alternate use for it. Not even swatting bugs.
Verdict:
DO NOT BUY.
Alternatives:
1. Here's Matt Preston's method, the one he recently demonstrated on MasterChef Australia: http://www.youtube.com/watch?v=_AirVOuTN_M
Then again, I feel a bit of whites still cling to the yolk which is a no-no if you are going to use it for your baking. Naah.
2. Use an egg shell: This should demonstrate what I am talking about and it's mostly fool proof unless you somehow puncture the yolk on a sharp edge of the shell - yeah that can happen sometimes. : http://www.youtube.com/watch?v=2XGFsME4bcI
3. Use your fingers: I use this method mostly and like it best - http://www.youtube.com/watch?v=krNTUUTGu0w
Then again, I feel a bit of whites still cling to the yolk which is a no-no if you are going to use it for your baking. Naah.
2. Use an egg shell: This should demonstrate what I am talking about and it's mostly fool proof unless you somehow puncture the yolk on a sharp edge of the shell - yeah that can happen sometimes. : http://www.youtube.com/watch?v=2XGFsME4bcI
3. Use your fingers: I use this method mostly and like it best - http://www.youtube.com/watch?v=krNTUUTGu0w
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