3 ms·

Why separate, split, and then combine? Why not combine and then split?

• saltcured 1y ago
  I am guessing: unless you blast them in a blender, the beaten mix isn't really uniform and you may end up extracting more egg white or more yolk than intended when you remove some of this lumpy content.
  • dmoy 1y ago
    ^ yea pretty much this I'm not 100% sure but whenever I've tried to reduce an egg without splitting first, it always ends up with a super wrong amount of yolk I could also just be bad at it, idk
  • account42 1y ago
    At that point you may as well start worrying about the variance of the yolk to egg white ratio in different eggs.
• gus_massa 1y ago
  In many recipes you must whip the whites, and they must be completely yolk free.