How to: Separate eggs

There are quite a few reasons to separate the white and the yolk of an egg, and many of them have to do with baking, although it may also be by taste, color, or nutritional preference. The white is almost entirely protein, so it’s essential for making foods that need to be whipped into a stable structure - like merengue. The yolk, on the other hand, consists of nearly twice as much fat as protein, so it’s much less applicable to holding structure in a dish, but richer in flavor and texture, making it desirable for things like hollandaise sauce and custards.

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