Description
The silicone egg separator that elevates your baking
Perfect meringues, soufflés and chocolate mousses all start with a clean separation of yolk and white. This BPA-free food-grade silicone egg separator does the job in seconds – no splashes, no mess. Works with all egg sizes from small to extra-large.
- 🥚 Gentle suction by squeezing the silicone body
- 🍰 White stays fat-free – whips to stiff peaks every time
- ✅ Food-safe silicone, BPA and phthalate free
- 🧼 Dishwasher safe, cleans without residue
- 💡 Compact design fits in any kitchen drawer
Recipe ideas using separated eggs
A reliable egg separator opens up a whole world of precision baking. Use your stiff-peaked whites for French meringues, macarons, angel food cake or soufflés. Your rich yolks become silky crème anglaise, hollandaise, authentic carbonara or bright lemon curd.
- 🍋 Lemon curd: 4 yolks + lemon juice + butter + sugar
- 🥞 French meringue: 3 whites + 180 g icing sugar
- 🐟 Hollandaise: 2 yolks over bain-marie + clarified butter
- 🍰 Financiers: 4 whites + ground almonds + brown butter
Usage tips and care
Use room-temperature eggs – the yolk is firmer and better withstands the suction. Squeeze the silicone body, position it over the yolk, release – done. Separate each egg over a small bowl first to avoid ruining a whole batch. The white’s bowl must be completely grease-free.
- 🌡️ Room-temperature eggs for a firmer yolk
- 🧼 Grease-free bowl for whites that whip properly
- 🔄 Separate each egg individually
- 💡 Rinse cold then dishwasher
- ✅ Store flat or hang by the pouring spout
