It's tough to crack

A knot in shoelaces. A rubix cube. Separating words in a rappers song.  All of these things are tough to crack but when it comes to the land of coking, there is nothing worse than mastering the separation of egg white, and egg yolk.

They say that the egg white is the healthiest part of the egg, so if it is this way, is it a marketing ploy that makes it so hard to separate the yellow from the white? Or does it follow the saying that good things take time... or three eggs?

In my adventures of cooking, they are often dashed before they begin, for me, to separate the white from the yolk is like trying to pull Timon and Pumbaa, Dr Harry and animals away from the other.

Though recipes dictate me to do so, I manage to get there, but instead of the detour, of taking the quickest time possible,  I’ll tackle three to four eggs of a carton before I strike gold.

Now I know how the men (and women) felt in Ballarat.

But nonetheless I am getting better at placing the two into different cups, heck I even get a little fancy, juggling the yolk between the egg shells.

Cooking is more about constant practice to get that inch closer to the recipe being better an perhaps looking like it was in the recipe book or more currently, blog.

But it’s a tough one to crack.