At the beginning of baking, I always used the egg white separator. After several times, I found that it was not easy to use. It was easy to shake the egg yolk, and I was afraid that the egg was not fresh. It was yellow and the egg white was destroyed. I thought about a more trouble-free way, not afraid of yellow eggs!
Prepare an egg-free bowl and a plate that are water-free and oil-free, then prepare a water-free, oil-free flat-bottomed spoon, place the flat-bottomed spoon in the egg-bowl, then take an egg on the edge and hit the spoon. Pick up the spoon and quickly transfer the protein to the egg bowl. Only the egg yolk is left on the spoon, then put the egg yolk on another plate! Is it fast and convenient? ????????????
This is the egg yolk that is separated, it is not very clean, mainly the spoon is easy to clean!