Egg Separator Bowl with Handle for Clean Yolk Separation
Separate whites from yolks with one hand and skip the shell fishing. A deep bowl, curved handle and yellow rim tabs keep yolks whole for meringues, custards and cakes.
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Separate whites from yolks with one hand and skip the shell fishing. A deep bowl, curved handle and yellow rim tabs keep yolks whole for meringues, custards and cakes.
Separate egg whites from yolks quickly and cleanly with one hand
- messy egg separation
- yolk breaking into whites
- wasted egg whites
- fiddling with shells
Split eggs with one clean hand
Before: shell bits, broken yolks, and whites dripping everywhere. After: whites drain away, yolks stay whole, and your baking starts on time.
A curved handle that does the work
Yellow tabs that cradle the yolk
Soft flexible tabs on the rim hold the yolk in the bowl while the white drains away. No shell halves, no passing it back and forth.
A curved handle for one-hand control
The long curved handle lets you crack and lift with one hand, so the other stays free for the mixing bowl.
Deep bowl that catches every white
The deep glossy bowl holds the separated white so it does not spill across the counter. One piece, so there is no joint to leak.
Crack, lift, and let the white fall away
- 1Crack gently
Tap the egg on a flat edge and open it over the separator bowl.
- 2Lift and let drain
Hold the handle and let the white drain through while the yolk rests in the yellow tabs.
- 3Move the yolk
Once the white has drained, tip the yolk into its own bowl.
From broken yolks to clean whites
The batch that broke
You are on the third egg. The yolk breaks, slips into the whites you needed for the meringue, and now you are fishing out shell with a spoon. One slip can sink a whole bowl of whites.
A simpler way to separate
A deep bowl, a long curved handle and soft yellow tabs on the rim. Crack, lift, and the white drains through while the yolk sits cradled in the center. You watch it happen.
Clean whites, ready to bake
Whites go into the bowl without a trace of yolk, ready to whip. Yolks go to the custard whole. Prep feels calm, and bake day starts on time.
Rinse, dry, and it is ready again
- Rinse right away
Warm water before egg dries on the glossy surface.
- Wipe the tabs
A soft sponge clears the yellow rim tabs.
- Dry before storing
Air dry, then keep it in a drawer.
Characteristics
Reviews
Questions and answers
Yes. The bowl is deep and the tabs flex, so they cradle different yolk sizes. Crack gently and your first few eggs will teach you the angle.
The glossy one-piece bowl rinses clean under warm water. Wash it right after use so egg does not dry on, then let it dry before storing.
Shell halves can cut the yolk and leave fragments behind. This holds the yolk in the tabs and lets the white drain, using one hand.
Yes. Whip them straight away for meringue, or keep them in a jar for the next bake.
If a single broken yolk costs you a bowl of whipped whites, the tool pays back fast. It is one durable piece that does one job on every bake day.
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