Here's Why You Should Always Separate Your Eggs When Baking

When it comes to baking, there are a ton of rules for eggs, and handling them with care means more than just making sure you don't let a bit of the shell get lost in your mixing bowl. From substituting them for applesauce in order to make your cake vegan-friendly, to accidentally ruining another batch of macarons because you whipped the whites to soft peaks instead of stiff peaks, eggs can truly make or break your recipe, especially when it requires separating the whites from the yolks.

It's a known fact that whisking the egg whites to create air bubbles is what gives classic desserts, like chocolate souffle and lemon meringue pie, their light and fluffy texture, but did you know you can apply the same technique to other desserts, even if the recipe calls for the whole egg? Though you might assume this would only serve to make your favorite desserts more technically challenging than they need to be, according to Kitchn, this baking hack is pretty foolproof.

In order for the egg whites to work their magic, you'll first have to separate them from the yolks. Separating eggs using the shell-to-shell method is a risky game, and it's precisely why Kitchn doesn't recommend it. Instead, the outlet advises that using your hands to do the job may be messy, but it is the easiest way. This can be facilitated by the use of three different bowls — one designated for cracking, one for whites, and one for yolks — Kitchn goes on to say.

But when whisking the whites, be careful not to go overboard, as a little air goes a long way in making your muffins and pancakes fluffier, and you do not need to make a stiff meringue. But even if this happens, Food52 assures bakers it's an easy fix. If those whites are beginning to look a little deflated, simply add in an extra egg white and whisk for just a few seconds longer.

It seems like there's no excuse not to try this out on your next recipe considering how easy it is, so just as long as you follow this advice and try not to lose any shells in the batter, your baked goods will always be fluffy from here on out.