Many types of baked goods and desserts call for separated eggs, and when eggs need to be separated, you need to ensure that the yolks and whites don’t mix. This can be a challenging task even for experienced cooks, as a few drops of egg yolk in your whites is likely to throw off a meringue recipe, so many people turn to egg separators for a little assistance. Egg separators are kitchen gadgets that help keep separate your eggs with minimal help from you and promise a foolproof way to divide those eggs. In a recent issue (April/May 2012), Cook’s Country set out to test some widely available egg separators to see how they worked.
The test kitchen discovered that most egg separators don’t work very well. Many don’t have large enough slots to allow the egg whites to fall through, away from the yolks. Others have slots that are too large, and won’t keep the yolk separate. On top of that, most didn’t make the egg-separating process go any faster. Even so, there were a couple of models that performed reasonably well and garnered “recommended with reservations” reviews.
Their top pick was the Wilton Better Baking Egg Separator. This model looks like a measuring cup without a handle and has a catch basin that holds on to the yolks while you crack eggs into it. It also holds up to 10 eggs, and the measurements on the cup allow you to easily see how much egg you’re collecting (which is great for recipes that call for a lot, like Angel Food Cake). The second top pick was the Kuhn Rikon Egg Separator (pictured), a slightly more complex system that allows you to separate, measure and store both egg whites and yolks. It holds up to 20 egg whites, which was convenient, although the separation process still was not speedy. A handheld separators, such as the Fox Run Separator, were not easy to use and very slow compared to separating egg by hand, so they garnered “not recommended” review.