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The egg separator is a tool that allows separating the egg white from the yolk.
Its unique design allows to split the egg white from the yolk simply by gravity. Break and pour the egg at the top of the inclined ramp. It will slide gently along the ramp where the slits are. The egg white will flow through the ramp slits while the yolk will remain on the top slide. Place containers at both ends of the slides and get the egg white and the yolk in their respective containers.
The egg freshness and temperature is very important to obtain a good separation of the yolk from the white. With cold eggs. the separation won't be complete and result won't be optimal. Eggs must be at a temperature between 10°C to 13°C (50°F to 55°F) to obtain a good separation. Also be careful not using eggs that are too old. With older eggs. the membrane enveloping the yolk is getting fragile and it can brake easily while you try to separate the yolk from the white.
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