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In various dishes, egg yolks and whites can be used separately. Not without reason, the unique characteristics of each part of the egg can produce different flavors and textures. Egg yolks, which are rich in fat and protein, are often used to provide a soft texture to dishes such as hollandaise sauce, custard, and fresh pasta. Meanwhile, egg whites, which consist of albumin protein, have the ability to expand when beaten, making them the main ingredient in making meringues, macarons, and souffls.
Egg yolks have excellent emulsifying properties, making them ideal for thickening various sauces and batters. In making mayonnaise and bearnaise sauce, egg yolks play a vital role in binding oil and other liquid ingredients, creating a smooth and consistent texture. Additionally, in baking and pastry, egg yolks are used to impart a delicious golden yellow color and add softness to the final product.
On the other hand, egg whites are known for their ability to form stiff foams when whipped, which is essential in making desserts that require volume and lightness. Angel food cakes, pavlovas, and meringues rely on egg whites to create a light structure. Egg whites are also often used in low-fat omelets and frittatas, as they provide a light texture without adding fat.
But when it is going to be used, the egg white and yolk must be separated first. To separate them, the technique that can be done is to break the egg first and put it in a container. Then the egg yolk will be taken to be separated.
Unfortunately, separating the egg yolk is quite a troublesome job for many people. Not without reason, its slippery and very sticky texture makes the egg yolk tend to stick to the white part. In addition, if taken just like that, it is very likely that the egg yolk will break and mix with the egg white.
The method is, simply peel one clove of garlic. Then squeeze the garlic using the fingers that will be used to separate the egg yolk. After that, you can immediately take the egg yolk with your hands as usual.
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