Sushi-Style Egg Separation
Sushi chefs separate out quail eggs for their prep to preserve the yolk in a way that just makes sense and has much better sanitation than the method that slurps the egg white over the shell, which, for some reason, everyone assumes is clean. A trip to an egg factory, or even a pasture-raised operation should dispel that myth quickly.
- Rinse your egg off with a little mild soapy water and run under clean water to reduce salmonella transmission. Wash your hands while you’re at it.
- Crack the egg with both hands but don’t open it yet. Set aside.
- Cup your left hand, fingers about 1/8″ apart, loose enough to have “cracks” between them to let the egg drip through. Hold your left hand about 10-15cm (4″-6″) over the egg white-receiving storage container.
- With your right hand, drop the whole egg into your cupped left hand. Let as much of the white drop into the container. Gravity does the work. Toss the shell with the right hand into the sink or trash, and then gently move the egg back and forth between your right and left hands using your fingers as strainers to get any remaining white off. Deposit the egg where your recipe calls for use.