Edwin and I hope you’re enjoying the new site design that we unveiled this week! Coming to a clean and simplified site makes me feel all warm and fuzzy… it’s like having a freshly cleaned room!

In addition to the new design, we’re also trying out some posting changes. Kitchen Tips will be posted on Fridays, and Saturdays will be a day of rest for now. This is for a few reasons, but mostly because we thought you all might enjoy greater variety of content throughout the week. Like most things on DinnerCakes, this change is certainly open to debate – so please tell us if we’re way off base!

Now on to the Tips!

When you grow up around someone who cooks, you don’t always realize how much you’ve picked up just by observing.

I was recently helping a friend who was making a cake for her boyfriend’s mom’s birthday. The recipe called for some whole eggs (egg yolk and egg white) and then a few whites only. I was surprised when she was unsure how to separate the egg white from the yolk, aside from just breaking all the eggs into a bowl and then fishing the yolks out.

It takes a little practice, but it’s just a careful dance of cracking open the egg and letting the egg white run down as you pass the yolk back and forth between the two halves of shell. This would probably make a good tutorial video (if we had video tutorial capability… I’ll tuck this away in the back of my mind!), but I hope these photos help make a little sense of it.

Crack the egg in the middle.

Carefully pour the yolk back and forth, letting the egg white run down.

Tags: kitchen tips

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