What does it mean divide eggs in a recipe?

In a baking or cooking recipe, when it says "divide eggs," it means separating egg whites from egg yolks and using them in different steps of the recipe.

Why Divide Eggs?

- Aeration: Egg whites, when beaten, trap air and expand, creating a fluffy texture. This is essential in various baked goods, such as sponge cakes, soufflés, macarons, and angel food cakes, where a rise is desired.

- Structure and stability: Egg yolks contain fat and protein that provide richness, structure, and color to pastries and custards. Using only the yolks ensures the final product has a dense, creamy consistency.

- Color: Egg yolks contribute a yellow color to baked goods, while egg whites have a neutral color. For dishes where a pale or white appearance is desired, only egg whites are used, while for golden-colored выпечка, egg yolks are included.

- Emulsification: Egg yolks act as emulsifiers, helping to bind and stabilize mixtures that would otherwise separate, such as oil and water.

Steps for Dividing Eggs:

1. Gather Your Tools: You'll need a large bowl for the egg whites, a smaller bowl for the egg yolks, and an egg separator or two spoons for separating the eggs.

2. Separate the Eggs:

- Crack the egg open gently over one of the empty bowls.

- Hold the shell halves apart over the bowl, allowing the egg white to slide into it while the yolk stays in the other half.

- Transfer the yolk to the smaller bowl.

- Repeat this process with the remaining eggs.

3. Transfer the Egg Whites:

- If using an egg separator, place it over the bowl with the egg whites and let the whites slide through while catching the yolk in the center.

- If using spoons, gently slide one spoon underneath the egg yolk, supporting it, while using another spoon to scoop up the egg white and transfer it to the bowl.

4. Double Check:

- Ensure you don't have any bits of yolk in the bowl with the egg whites, as even a tiny bit of yolk can prevent the whites from whipping properly.

Now that you have divided the eggs, you can use the yolks and whites according to the recipe's instructions.