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It seems simple right? Separate the yolk from the white? We at the bakery, take it for granted, like a lot of other things we do on a daily basis, but some of you need a lil’ help and that is OK! SO here are some tips on how to get your yolk out!
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21 Comments
Thank you for useful tips. I think I'll try some of these.
I usually separate my eggs in different way. I make a little hole in the shell. White comes first and yolk stays within it. It's really simple and helps me avoid mixing yolks and whites. But it's very important to stop when there's only yolk in the eggshell.
(I'm sorry for my mistakes, English isn't my first language)
How do these tips differ if the eggs are room temperature versus cold? I often have eggs yolks that don’t maintain their integrity when cracked, which makes the hand method challenging.
Nice tips but i always rinse the eggs with clean water .. specially while separating the yolk. the technique of separating half n half where the egg whites run over the egg shell while separating..
Hii jemma!! When i make swiss meringue buttercream it always separates… What do i do wrong and how can i fix it?
I can tell that they immediately laughed after the camera stopped rolling 😂🤣
Hi Jemma, I got a cake mixture which I've divided into two. I baked the first one and it seems it is too sweet and hard. Is there any way to correct it? I want a soft kinda spongy cake. Please help. This is the first time I baked again after few years. I'm so noobs.
Aren’t there any tools to separate eggs in UK?
The boy working in the background is
cute AF! 😍😍
Will never get tired of watching you and your craft! ❤️
I always use the bottle trick when preparing Crème brûlée. I find it reduces the chance of getting any eggshell.
Do you have tips on slicing a cake (so it looks nice). Especially a cake that has dowls/supports in it.
Love these tip videos!😊xx
I love you 💜💜💜
I tend to just pic up the yolk with my hand, I find it's less likely to break. Also, the less contact my egg has with the outside of the shell, the better because of salmonella, altough I worry about this only when making things that include raw egg.
Another tip: it's easier to separate the eggs when they're cold.
Mrs Cupcake,
please make a Pina Colada Tart!!!
Hi Jemma, thank you for sharing your videos. My kids and I are having so much fun learning from you. We love your chocolate buttercream, but watched your Swiss meringue buttercream video and now they want to make a chocolate Swiss meringue buttercream. Will you please post a video?
hi jemma, i just want to say i love you! <3
Thank you Jemma. I know this is basic info but I really need it. I always got it mixed up and destroy everything including my mood to bake.
Hee hee hee
That is 1 step I refuse to do..i just don't get it