Tovolo Silicone Yolk Out
To be honest, I was a little skeptical at first when I saw the Tovolo Silicone Yolk Out egg yolk extractor. As an experienced baker with a couple of decades of experience, I thought I was getting by just fine without one. Of course, accidents were prone to happen and I remember a few failed meringues because one of the yolks broke and leaked right into my pristine whites. But I still considered my old and trusted method — using the egg’s shell to separate yolk from white — the best ever invented.
That changed once I experimented with the Tovolo tool. First of all, it is accident-proof. We made an egg white omelet and financier cakes, and both times all yolks were removed very easily and without a single spill!
Second, it is my kids’ new favorite kitchen tool. There is nothing easier than squeezing the silicone top before releasing it on the top of the yolk to allow it to be “sucked” inside. To extract the removed egg yolks from the tool, just gently squeeze the top again. Fun!
And cleaning could not be more practical: just separate the silicone bulb from the plastic nozzle and wash them in the dishwasher.
Now I need to come up with more ideas on how to use the leftover egg yolks we successfully extracted. I am thinking Hollandaise sauce and aioli. Egg yolks can be stored in a refrigerator in a closed contained for up to three days. If you do not plan to use them so fast, they can be frozen in an ice cube tray to be kept in a freezer for two to three months.
Food safety note: if you plan to use raw eggs in recipes that do not require baking of cooking, make sure to buy pasteurized eggs.