Recipe: Steamed egg white and yolk (separately)

Steamed egg white and yolk (separately). The easiest way to separate an egg is to use an egg separator. This inexpensive gadget helps you separate the egg from the yolk perfectly every time. To use, place the tool over a dish and crack the egg into the separator.

Keep the yolk as a focal point and pour it from one half of the egg shell to the other. Drop the white of the egg into a wok and swirl it into a wide circle. Unless you're boiling, frying, or poaching a whole egg (as Chef Gordon Ramsay perfectly demonstrates), there are a variety of reasons why you should separate egg whites from yolks. You can have Steamed egg white and yolk (separately) using 2 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steamed egg white and yolk (separately)

1. 3 of eggs.
2. of Milk.

The most common include: The recipe instructions call for separated eggs. Sometimes a whole egg just won't do. Mayonnaise, pastry glaze, and DIY conditioner call for just the yolk. Meringues, frittatas, DIY craft glue, and DIY leather cleaner require just the whites.

Steamed egg white and yolk (separately) step by step

1. Separate the egg white from yolk.
2. Add triple portion of milk.
3. A) Mix the egg white and milk well. B) mix the egg yolk and milk well.
4. Pour into steamer pot.
5. Steam until egg puddings are set.

Egg yolks and whites excel at doing different things! For example, eggs are often used in baking to create volume or to help baked goods rise. Egg whites on their own can be beaten to a greater volume than if you beat whole eggs or just the yolks, so if you want a cake that rises well, the recipe may ask you to beat the whites separately. Recently, I found myself avoiding recipes that used egg yolks or white. I felt guilty tossing part of the egg, but I also didn't want to cave and buy a carton of egg whites.

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