Review on π₯ Food Grade Stainless Steel Egg Separator - Yolk and White Filter - Kitchen Gadget for Cooking and Baking - Egg Extractor Tool by Jessica Sanders
Not a bad idea. It takes a little effort
I use @ 40-50 egg whites a week so I went for the easier route. I thought you would just crack the eggs and boom they separate but no. The easiest way I've found is to use cold eggs (I usually have room temperature), break up and drain the egg whites, pour the rest into a spoon and beat in a circular motion. All of this worked pretty well. Jot is super fast but useful.
- I hold my fists
- Frequency
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