Originally Posted by virgo152
I use egg beaters and egg whites. If a recipe needs a yolk what do I need to do?
What you need to do is separate the yolk from the egg. For this you need 2 cups/bowls and VERY clean hands. Crack the shell of an egg and holding one hand, with the fingers touching at the top, over a bowl, use the other to open the shell and allow the egg to fall onto the hand suspended over the bowl. The egg white should drip through your fingers and the yolk stay in your hand. Place the yolk in the other bowl or cup. Repeat for as many eggs as necessary.
Quick tip - use the hand with which you normally write to separate the shell because it is more dextrous and flexible. Place your non-writing hand over the bowl to separate the yolk and the white of egg.
Use the egg whites for souffles, chocolate mousse, or meringues or Pavlova.
Hope this helps,