The360report has come through with the Top Egg Yolk Separators we think might be useful to you,
Many baking recipes call for egg yolks or egg whites instead of the whole egg. Sure, there are a few methods to separate the two by hand, but they can be tricky to master and messy at best. However, you can simplify the task with an egg yolk separator tool.
Our Top Picks Base On Use Case
- Best Overall: Oxo Good Grips 3-in-1 Egg Separator
- Best Budget:
- Best Silicone:
- Best Large Capacity:
- Best Ceramic:
- Best Spoon:
- Best Novelty:
Best Overall: Oxo Good Grips 3-in-1 Egg Separator
If you’re looking to simplify the task of separating yolks from whites, this tool makes it incredibly easy. It clips to the side of bowls, so you can add it right over whatever you’re mixing. The no-slip grip ensures you won’t drop anything while handling eggs. The tool even has raised edges, so nothing spills out over the top when you crack an egg open. It’s designed to keep things nice and clean while the whites slip through the slits and the yolk stays intact in the shallow bowl.
Best Budget: Mertek Wheat Stem Egg Filter
For a budget- and eco-friendly option, Meterk offers these egg filters made out of wheat stems. The spoons are sturdy, odorless, and feature multiple holes for egg whites to drain through. There is a ridge on the edge, so you can secure the spoon over measuring cups and small bowls. Choose between green, blue, or pink—whichever suits you best. The colors won’t fade, and the material is even oxidation-resistant.
Best Silicone: Tovolo Silicone Yolk Out Egg Separator
Similar to the water bottle method of separating egg yolks, this nifty silicone tool from Tovolo takes the concept of using suction to lift the yolks right out of the whites. Just squeeze, place over the yolk, and release. The yellows will shoot up into the silicone tool, and all you have to do is gently squeeze to release them. The tool even looks a little like an egg yolk.
Best Large Capacity: Cuisinox Egg Separator with Receptacle
If you plan on separating multiple eggs, then you may find a high-capacity separator tool handy. This tool has a deep receptacle that can hold up to four egg whites at a time. You’ll have to transfer the yolk after every crack, but it’s nice to hold multiple whites at once. Thanks to its stainless steel construction, this tool is both durable and dishwasher safe.
Best Ceramic: Artbyshirly Handmade Egg Separator
Handmade items add a bit of flair to your bakeware. These ceramic egg separator pots were thrown on a pottery wheel and painted by hand. There are eight interior colors to choose from with these adorable speckled pots, and each features a smiley-shape slit to let the egg whites out. They are food safe, dishwasher safe, and microwave safe, making this a well-rounded tool.
Best Spoon: Soleader Egg Separator Tool
This stainless steel spiral spoon fits over most mixing bowls thanks to its extra long handle. The coil drains quickly, too, so you can focus on the recipe instead of waiting around for the whites to filter. It’s also durable, dishwasher safe, and won’t rust. Another nice feature is the non-slip grip handle.
Best Novelty: BohemAnatolia Chicken Egg Separator
Tools can be both functional and fashionable. This adorable handmade ceramic chicken can separate yolks from whites in just a few steps. Crack an egg into the opening and tilt the beak towards a bowl—the yolk will stay inside while the white pours out. There are eight colors and color combinations to choose from, so you can get a chicken that fits your aesthetic.
Homemade Popcorn Trail Mix with Blueberries, Walnuts, Seeds and Chocolate
Preparing Red cabbage salad
This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet.
Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.
- ½ red cabbage, cored and finely shredded
- ¼ Savoy cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 red grapefruit, peeled and segmented
- 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
- 2 tbsp finely chopped fresh coriander, plus extra to garnish
- 4 tbsp natural yoghurt
- 2 tbsp mayonnaise
- 1 tsp cumin seeds, toasted
- 2 limes, juice only
- 1 tsp finely grated fresh root ginger
- 1 red chilli, finely chopped
- 2 tsp clear honey
- sea salt
- 1 tsp nigella seeds, to garnish
Preparing Vegetarian bolognese
This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne.
Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt.
- 2 tsp olive oil
- 2 large onions, chopped
- 3 carrots, chopped
- 2 stems celery, chopped
- 2 tsp fresh thyme leaves, or 1 tsp dried thyme
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 500g/1lb 2oz Puy lentils, rinsed and drained
- 1 x 400g tin tomatoes
- 1½ litres/2½ pints vegetable stock
- 1 tbsp balsamic vinegar
- 300g/10½oz dried pasta
- vegetarian cheese, to serve
- green salad, to serve
- sea salt and freshly ground black pepper
Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.
Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.
Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.
When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.
You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the “tips” section for ideas.)
Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese.