Recent content by DanSM

Thanks that helped a lot. Just wondering though, when I separate them I always get a long stringy bit of white that is attached toe the yolk, your not meant to put that in with the white are you?

Just a quick question, does anyone know an easy way to separate egg whites? Ive been making a few things that need 10 or more eggs and it takes me forever to separate them all.

Quick question, in ml or ounces how much is a standard 'cup'?