1000 Eggs

How do you separate 1000 egg yolks in a timely manner? That’s the problem I find myself faced with. The old “crack the egg, split the shell into halves, toss the yolk back and forth between the shell and let the white fall away” method is just a little too slow, unfortunately. I have to admit, that method is still my tried-and-true way to get really clean whites with no yolk particles. It also involves three containers: one for the spent shells, one for the whites, and one to crack each individual white into before adding it to the others. Cracking the whites individually into a small dish ensures that, if you do get a little yolk with the white, you don’t risk ruining the entire batch. If you do get a little yolk in there, just pick it out with a piece of egg shell, or if it’s botched really bad, then set it aside for scrambled eggs. However, if I’m not going to be using the whites for anything** and thus don’t need to keep the whites free of a little yolk, then there is another method that I prefer.

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