Welcome to Baking Tips, an occasional series in which I whip up tips on how to become successful in the baker’s kitchen.
I didn’t have much time to pen a thorough post this week. This post will be short and sweet.
Haven’t mastered the technique to separate the yolk from the white using egg shells? Don’t have a gadget to do so? Das ist kein Problem! Just grab an empty water bottle and use it to suck the yolk out. This brilliant trick is especially handy for those who like to make meringue biscuits and pies.
If you have a burning hatred for plastic, like me, now is a good time to master the egg shell technique. Egg shells are readily available after all. If you don’t succeed, you can always make yourself some scrambled eggs.