Tipnique of the week, Sept. 20, 2013

 So, tonight I was making Vanilla pudding, which calls for 6, count 'em s-i-x egg yolks
which means separating 6 eggs.
First step (and let's not take this as a given) crack 6 eggs, leaving 6 yolks intact.

Whew.

Now, I could spend 15 minutes looking for where I put one of the separator gadgets, or I could do the toss the egg from shell to shell thing, but lots of meringues (and lots of of minutes spent very deliberately NOT swearing as I chased a streak of yolk around a bowl of otherwise whippable whites)  have led me to what is now my fave technique:

(and there are no tools to hunt for, except the ones at the end of your arms) 

With the egg (or eggs) in a bowl, sneak up behind the yolk with your fingers.

With your hand, scoop the yolk gently,

and lift it from the whites. Feels ookey, but in a fun way, right?

Now that you've got the yolk, (get it? Got the yolk? somebody cue the unrestrained fourth-grade-type snortiggles, okay?) 

Let the white fall through your slightly opened fingers. You may need to gently move your fingers to sort of pinch off the last of the white. Tip the yolk into another bowl, and you're done. Which is too bad, because this is kinda fun, and you'll wish you had a few more eggs to separate.

P.S. The whites freeze beautifully, but more about that in another tipnique.

Don't forget how much I'd love knowing the tips and techniques of your own kitchen- 

send me pics and/or descriptions at menumuse12@gmail.com