Egg separation techniques:

The Traditional Method: It can't be done after the yolk is broken/pierced.

But, of course, separating white from yolk requires that you break the egg shell
to separate them.

Break egg roughly in halves along its "equator."

Hold both halves broken side up, like cups. One of them contains egg
white and the yolk, and the other only egg white.
Empty the egg whites from the half-shell without yolk into a receptacle
(e.g. bowl).
Slide the yolk from the other half-shell into the empty shell, taking with it
as small an amount of egg white as possible. Pay attention to the yolk;
you must not pierce it at the jagged shell edges.
Repeat steps 3 and 4 until there is no longer separable egg white
remaining. Generally, it is OK to have a tiny amount of whites with the
yolks, so you don't have to separate perfectly. It can happen that yolk gets
pierced.

If you need the egg whites (e.g. for meringue), don't use the ones into which
yolk has bled, even if it is a tiny amount. Dump both yolk and contaminated
whites into the yolk bowl (or trash). If your yolk is pierced and you need the
yolks (e.g. for hollandaise) and there is still lots of egg whites with the yolk, you
have to continue separating. But if you suspect that you might need the whites
pure, just put the contaminated whites from this egg in a separate receptacle
(e.g. a teacup) and add them to something which uses whole eggs.

The Hands-On Shortcut

The traditional method is as Rumtscho describes. I got tired of this method for
several reasons:
1. Egg shells are dirty.
2. Shells get in the egg (especially with home collected eggs which have much
thicker shells than store purchased eggs).
3. Egg shells are sharp and it's hard to keep yolks whole.
4. That method just takes too long if you need more than two eggs.

Now I just crack the egg into my hand (which has been thoroughly washed
cleaner than an eggshell). I hold my fingers a little apart and let the white slip
through, leaving the yolk in my hand. Quick and simple. Regardless of the
method that you use you should use three bowls: one for the collected whites,
one for the white you are working on, and one for the yolks.

Remember: only dump the current white into the collected whites after
verifying that the yolk is whole. That way you don't spoil all your whites with
one broken yolk.

A Traditional Tool (answered by Alan Barber)

The method Rumtscho describes works well with practice. But if you're lazy
like me, consider picking up an egg separator tool.

The Plastic Bottle Hack (answered by Felissa)

All you need is a small empty plastic water bottle. Break an egg on a plate, then
squeeze the bottle lightly and bring it to touch the egg yolk. Let go, and watch
the yolk slide into the bottle.

Separation by machines:
..\Downloads\Egg Breaker single line RZ1, Made in OVO-TECH Poland..mp4

Applications: Egg breaker used to produce fresh liquid egg. Enable to

separate white from yolks.

How it works: The machine imitates work of human hands. Egg shells
are cut and opened with use of special knives. Hygienic
standard of broken eggs is very high.

Destination: Bakeries, confectioneries, egg processing companies.

Capacity: Max. 3 200 eggs/h

Power input: 0,37 kW, 1 230 V, 50~60 Hz

Minimal 2 000 1 500 mm

workspace:

Dimensions: 800 1500 1100(height.) mm

Weight: ok. 120 kg

Operated by: 1 person

Delivery: Egg breakers with the function of separating white from
egg yolk we personally deliver to the designated address,
we assist in the installation and provide training.

Warranty: Devices are covered by a 12-month warranty on parts.

Note: The machine includes:

1. quality control module disallowing weak yolks get
into final product. The machine is equipped with yolks-
whites separator, and also has 2 modes: fast and
precisely,
2. unique setting system of knife depth penetration of
egg.
If eggs are poor quality separation yolks from whites
may be difficult (because egg yolks are flat and weak).
We recommend a simple test quality of eggs.

Capacity: Separates 1800 eggs in 1 hour.

Here is a look at the side effects of egg whites:

1. High Risk of Salmonella:

Raw eggs, including raw albumin, can be contaminated by bacteria. Salmonella

is a bacteria that is found in the intestines of chickens. It can also be present on
the outer surfaces of unbroken eggs as well as inside them. To destroy
salmonella, the cooking time has to be long, and the temperature needs to be
high (1). There is a high chance that sunny-side up and soft-boiled eggs may still
contain these live bacteria.
Opt for hard-boiled eggs and fried eggs to prevent salmonella from getting into
your body. As long as you do not eat raw eggs or albumin and make sure that
your eggs are always well-cooked, the bacteria do not pose any real threat.

2. Depletion Of Biotin:

Eating raw egg whites can cause biotin depletion (2). Biotin is also known as
Vitamin H or Vitamin B7. A deficiency in biotin causes skin conditions such as
cradle cap (which affects infants) and seborrheic dermatitis (which affects
adults). Lack of muscle tone and coordination, pain and cramps in muscles,
seizures and hair loss, are some of the other health problems caused by biotin
deficiencies (3).

Raw albumin contains avidin that is a protein. It is not a toxic substance, but it
does rob biotin from your body. When you consume raw white eggs regularly,
the biotin that your body requires keeps getting stolen by avidin. This will result
in health problems within a few weeks, and these problems will continue to
become worse ultimately causing serious illness.

3. Allergies:

Are you aware of the fact that allergy is one of the most common side effects of
egg whites? In many cases, people who are allergic to egg whites are also
allergic to albumin proteins (4). Hives, rashes, swelling of the skin, nausea,
diarrhoea, vomiting, wheezing, coughing, sneezing, cramps, etc., are some of
the common symptoms of an allergy.

More severe symptoms can also occur with allergy to egg whites including
difficulty breathing, swelling of the throat, mouth and airways, as well as
sudden blood pressure drop that can lead to dizziness and loss of consciousness.
If you are allergic to eggs, chances are that you would be allergic to egg whites
as well. It may be safest to stay away from eggs completely to make sure that
you do not react dangerously to the allergy.

4. Overload Of Proteins:

According to doctors, eating a high amount of protein can be dangerous if you

suffer from kidney problems. People with low Glomerular filtration rate (GFR,
which is the flow rate of fluid that the kidney filters), could be afflicted with
acute kidney injury because of the high biological value of egg protein (5).

0.6 to 0.8 grams of protein is the recommended daily intake for people who
suffer from impaired renal function. However, doctors also say that 60% of the
proteins consumed should come from eggs even for those who have a low GFR.
It is highly important for you to consult your doctor and discuss thoroughly
about egg white benefits and side effects before deciding to start an egg diet if
you have acute liver problems.

Eggs may be one of the most important foods in a healthy diet plan, but you do
need to make sure that they are safe for you. You should also make it a point to
cook your eggs well before you enjoy a hearty breakfast or a yummy snack!

Egg White Powder Properties:

Temperature (gels and melts): egg whites will thicken and form a permanent

(thermoirreversible) gel in the temperature range from 60C/140F to

65C/150F.

Texture: Rehydrated egg whites behave just like normal egg whites, just
slightly less gelled in their uncooked state.

Appearance: Transparent. Turns white when foamed or beaten.

Flavour release: Excellent. Compared to other whipping agents like Versa

whip and methylcellulose F50, egg white powder has the best flavour, but it is
also harder to use.

Mouthfeel: Forms a light and airy foam in small concentrations after whipping.
Forms a dense, thick foam when used in high concentrations in an ISI whipper.

Freeze / Thaw stable: No.

Synergetic (weeping): Yes, after freezing, and to some degree water may run
out of uncooked egg whites, though this usually isn't a problem. Once cooked,
egg white gels hold their water well.
Shearing: uncooked, quickly forms a stable form. cooked, you get egg salad.

Hysteresis: N/A

Interactions and Tolerances of Egg White Powder:

PH Tolerance: Egg whites foam better in slightly acidic conditions.

Other Tolerances: Will form foams in the presence of alcohol, though its
unclear how much alcohol egg whites will tolerate before the foam begins to
thin. So yes, you can use it to make cocktails such as Pisco Sour or Ramos Fizz
without salmonella risks.

Synergies with other ingredients: We use xanthan gum to improve the

stability of egg white-based bubbles. Other hydrocolloids could be used to
change texture in other ways, but we know of no specific synergies. The gelling
temperature of egg whites changes when mixed with other ingredients.

How to Use Egg White Powder:

There are two basic ways to use egg white powder: (1) rehydration and (2) as a
powder.
To rehydrate egg whites, combine 2 tsp. egg white powder with 2 tbsp. warm
water to create roughly 1 oz. of egg white. It can take some time for the mixture
to hydrate. Stir gently as appropriate. Avoid mixing or blending or the egg white
will begin to foam. Avoid overheating, as the egg white can cook.

Powdered egg whites are usually used to stabilize foams. They can also be used
to give texture to baked goods. When used for foams, make sure to hydrate in
room-temperature or warm liquid and then whip as appropriate. It's generally
easier to hydrate the egg white powder in water first. You would use the powder
straight in order to create a more concentrated flavour.

Best egg white suppliers and their nutrition values:

Brand: BULK POWDERS.