Some recipes require only the yolks or whites of eggs or use both parts of the egg separately. When separating eggs, remember that a little white left in the yolk doesn't matter, but just a touch of yolk in the egg whites may make them unusable as the fat in the yolk will prevent the whites from whisking properly.
-Place two very clean glass bowls in front of you.
-Crack the eggs, one at a time, over one of the bowls and let the whites fall into the bowl. Keep the egg yolk in one half of the shell.
-Transfer the egg yolk from one half of the shell to the other, tipping any egg white remaining in the shell into the bowl.
-Add the egg yolk to the second, empty bowl.
-Repeat the process with the remaining eggs.
Chocolate marquise pots
Pumpkin ravioli with sage butter
Minced beef pie
Cornish pasty
Semifreddo al torroncino (homemade nougat ice cream)
Fast rhubarb tart with mascarpone cream
Citrus tart with rich shortcrust pastry
Crème brûlée
Almondy mince pies
Flourless chocolate cake
Real proper custard
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