We all know how to peel hard-boiled eggs like a pro. But before you can make a fresh egg white omelet, angel food cake, or meringue, you’re going to need to master the art of separating egg yolks and egg whites. There’s always those cartons of egg whites in the dairy aisle, but then you won’t have any of those lovely yolks for a homemade mayonnaise or a chocolate mousse.
Well, we’re here to tell you everything is going to be OKAY (and show you these 6 ways to separate egg yolks and egg whites).
Read full article at epicurious – http://bit.ly/1sFcTwO