3:06 A little white in the yolks is okay but a little yolk in the whites will ruin the recipe, because if you want to whip the whites, (like you're making a meringue or something) it won't whip properly due to the traces of yolk that acts as an emulsifier.
But if you're just making an egg white omelet or something it's fine to get a speck of yolk in. But yeah if you need to whip the whites up, any yolk is verboten.
Hey DaveHax! My son and I watching from Lincoln had a good chat about the egg white to yolk ratio. Our instinct was that just a small amount of white in the yolk would not cause significant issues in a recipe. However, we felt that we needed some concrete evidence to back up our supposition. After some investigation and research, we found that chefs generally agree that a little bit of white with your yolk is okay, but you don't want any yolk contaminating your white. So in this case, and in answer to your question, we think it’s fine. Keep up the great work!
The problem with the spider egg separator is that it’s all rounded edges. I find that a sharp edge, like the edge of the shell, helps the yolk separate from the white. I never use an egg separator, since the shell actually does a great job and is always handy when I need it.
Those orange bits look perfect for marmalade, which is delicious on toast, muffins, and fun to eat with on charcuterie boards with crackers and cheese.
The salt/pepper all in one gadget has great potential for sure. I would definitely buy something like that but this one needs some rethinking to prevent the stuck issue and the grinding size for the salt on the finest setting (Maybe yours was faulty) also they should include a kind of funnel to fill up the compartment through these rather small rectangular openings.
For having had one that was very similar, I find it strenuous to use with one hand. I did go back to the classic two hands turner design because of that.
Dave, the cheapest and best yolk/white separator I found is my hand 🤚 Idea of the spider is based off the same principle. For recipes that I need to have clean whites, even a bit of yolk or oil can spoil. So I crack each egg one at a time into a cup, then pour it in my hand to separate. Makes for cleanest separation 😁
With the orange press it seems you're putting them in backwards. The open side should be down and towards the handles. That's why you squeezed so much zest out of the unpeeled oranges. Its like if you were to squeeze an orange in your hand with the open side facing your palm. The juice has nowhere to go as you press into it.
I really like the egg slider. If the end of the slider was a little lower the yolks probably wouldn't break. Also if the egg is not right out of the fridge, the white doesn't stick as much.
Chop that bit up with ginger root, garlic 1/8c of soy sauce, 2 Tbls water, 1/2 tbls sesame oil, and crushed juniper berries (3) or (4) to taste and use as a fine chicken marinade.
I think the big white slide gadget is pretty neat but its pretty big and may occupy some space and its kinda complicated just for seperating egg yolk and egg white. The "spider" gadget is much more simple but sometimes the egg white is stuck to the yolk so its not perfect, but it does its job. You can just use an empty water bottle to seperate the egg yolk and egg white by squeezing the bottle on top of the yolk. Pretty cool though :]
you put the orange in backward according to that picture in the instruction booklet. According to the booklet the cut part of the orange is suppose to face the plastic piece in the juicer.
You're using orange juicer wrongly.... Keep cut side down (facing the filter)...it is the proper way to put orange in juicer. You'll get more juice and filter won't clog.
I was thinking of using kitchen shears as well to cut off that egg white. Hopefully I will learn fro you and not cut the yolk. I guess nothing beats a pair of clean hands and letting the whites fall through your fingers while cradling the yolk.
7:11 No, you don't need to peel the oranges, looking at the instructions you just showed, I believe you put the oranges the wrong way around in your video. I think the skin should be on top, not like you did where you put the skin first. Try it again!
I find that my favorite method of separating yolks is to wash my hands, crack the egg into a bowl, and scoop up the yolk with my hand. The white should separate cleanly if you do it right. Don't try to pinch it or squeeze it, just slide your hand underneath it and lift.
I have made a cranberry orange quick bread that uses the zest, and fruit of the orange. You cut the orange into small chunks and incorporate it with the cranberries after you've added the wet mixture to the dry mixture.
With the spider thing, the fresher the egg, the stiffer the yolk. That might explain why it didn't work properly. The slider kind of cuts it off, but you can also see the difference in egg white
Man I've been subscribed for so long. I don't even remember it makes me smile every video you upload! I also love showing my mom these! Thanks for this 10/10 content! Cya
The juicer. They were originally made in the 1940's, I have an original one that was my late mother in laws. I use it all the time for oranges, lemons and limes. The newer ones (reproductions) work just as good as my neighbor has one. The reason yours didnt work right is because you are doing it wrong. You put the orange half in with the skin side up and the meat side against the strainer (It even shows the proper way in the instructions you showed in your video). The way you did it caused the skin to slip under the press and you were scrapping the pith off. If you put the orange half in correctly and give it a good squeeze you will see a big difference in the quality of the juice
I like orange juice with bits too. The egg slid was fun but seems like it would be harder to clean. I like the little spider but that little amount of egg whites, depending on what you're making, could effect the outcome. Thanks for another fun video, have a Happy Easter ✝️💖🐇
The electronic drinks dispenser is great for milk if you have kids or elderly people in your home! They don't have to lift a heavy jug, twist off a cap, or worry about accidentally pouring too quickly.
I would say that all egg separators will allow some of the white to stick to the egg. That happens even when cracking them by hand. That may be the age of the egg or just how it was formed. The 2nd egg separator was just too tacky looking and I found it to be stupid. I wouldn't want that in my kitchen. As for the orange juice, I've found that a reamer works really well on citrus fruit and gets every bit of juice out.
I have a 1940s metal separator which is like a small shallow funnel with lozenge shape holes around the base. The spider shape doesn't seem to allow space for the weight of the white to pull through stand-up clumps.
The remaining White from the spider-seperator is such a small amount that it is considered negligible. Therefore, it won't mess up a recipe since the result was negligible
Egg separator ramp needed to be wetted for the first egg, that's why the first yolk broke. I'd keep a very damp/wet paper towel handy to wipe up every 2-3 eggs, to get rid of excess whites left on the ramp and keep the ramp moist so the yolk slides easily to the end. Spider thingy is junk. Easiest is to use a wet cupped palm, fingers spread ever so slightly and held over a wide bowl to catch the whites. The yolk stays behind and can be dropped or placed wherever needed. Break the whole egg into a bowl first if you need two hand to break it open. Clean hands are obviously a must.
in a food processor 1 large egg 1 egg yolk 1 tbs mustard/or powder 2 tbs w vinegar 2 tbs lemon juice 1tsp salt 1 tsp sugar or packet truvia 4 cups avacado oil quick blend then pour oil into press cup slowly and if you've done it right in 10 or 12 hours you've got mayonnaise
My Mom had the exact same juicier in the 1950’s; I like the salt and pepper mile, I don’t see the purpose of the egg separates. Just use your fingers! They are full proof and washable.
You also have to take into account the age of the eggs. Fresher eggs separate the best, but if you hard boil an egg, you want it to be a few days old to easily peel it, since hard boiled fresh eggs are impossible to peel cleanly.
Cool. I think I'll just stick to using the shells to separate the whites into a small cup the normal way and then dump the whites from the cup into a larger bowel each time.
All the orange flesh looks perfect for some orange cran muffins. Just blend that fresh with some water(I'd say milk but I'm afraid it would scramble. and add it to the batter. Or some nice orange flavored ice cream an orange cobbler 🤷🏽♀️
my issue with grinders like that is that the very base (where the seasonings come from) sits on top of a table (who knows if your table is clean or not), thus Id rather prefer seasoning bottles with holes above them, not below.
For a recipe a bit of egg white in the yoke isn't a problem. If you are doing something that requires just the white, a bit of yoke will ruin the whites.
The issue with separating eggs in cooking is that the yolk doesn’t come in the egg white. The other way around doesn’t matter that much. And I use spoon in separating eggs, then you don’t have the eggwhite problem.
I know what you could do with the bits of Orange is you could put them in a microwave and then eat them cuz I saw a video and it was someone like putting apples in a microwave so I think it'll work for oranges to ok
Eggs come with their own separator: the shell. The best part about nature's egg separator is that it takes up no drawer or cabinet space. Try it today!
