The yolk is contained in a .membrane that has to be cut open and removed to get pure egg yolk. There won’t be any egg white in the contents if done carefully. Separate some yolks your conventional way and pick up a yolk by pinching the membrane with your fingertips. Hold it over a small empty bowl and stab the bottom of the yolk with knife and let the contents pour out. Hold the membrane tight and discard it. Pour the yolk into a larger bowl and use the empty bowl with each one in case the membrane falls in so you can remove it or toss it. Or do it the easy way and use a fine strainer to separate the membrane.
Who the celebrity is doesn’t matter; let’s just say he’s a a talk show host who likes to do carpool karaoke. Reminds me of an episode of Curb Your Enthusiasm for some reason.
I am dubious about that, but allergies can be weirdly specific at times (as I know from experience, unfortunately).
However:
^ This.
I am not familiar with egg allergies, but that is NOT true of most food allergies I am aware of. Every time I’ve landed in the ER from my food allergies it involved cooked food. If only it was as simple as simply cooking the food a person is allergic to…
There are just some things I will never order in a restaurant. Either I figure out a way to make them safely at home or I just don’t eat them. Seems to me if you have an egg allergy ordering an omelet is just asking for trouble, even if you’re only allergic to part of the egg. But what do I know, right?
I didn’t know this, but apparently allergy to egg whites specifically seems to be the most common egg allergy according to the Mayo Clinic (and conforms to a poster’s experience above):
My sister has an albumin allergy. And one thing we discovered was what you mention: it’s easy to find stuff made with whites and not yolks, but not the other way around.
As a kid, at least, Sis’s allergy was always light enough that we could in fact separate it from the white, by tossing it back and forth among egg shell pieces. It might not have been perfect with no traces left, but it was sufficient.
But mostly she just avoided eggs altogether.
Yes, I have a friend who has celiac disease, and she painfully discovered that even restaurants touting a gluten free menu can do you in. Someone can mess up an order, gluten free food can be in very close proximity to main menu food, utensils used in cooking main menu food may be used on the gluten free food and contaminate it, etc.
It’s not true of all or even many food allergies, nor of all allergies to eggs, however:
https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/egg/
OTOH:
From the last cite:
This is all stuff I learned in ServSafe classes back in my culinary days.
Thank you for the detailed explanation. So it is possible to be sure that you’ve got no egg white when separating the yolk, but it does not sound simple or easy. And It’s probably more trouble than most restaurants are prepared to go through.
k9bfriender’s cite seems to suggest otherwise.
Which means it’s bound to fail at some point. Liability nightmare.
I wonder if the celebrity goes to that much trouble at home to prepare egg-white free dishes for his wife.
He would have the time and skill to do it right. Even then there’s a risk. Commercial kitchen in anything but a very high end place, no way.
Also to add to @k9bfriender’s cite above is this one from the American College of Allergy, Asthma & Immunology:
From here.
I did not say this was a way to avoid egg white allergies but how to properly prepare yolks for an egg yolk omelette. I’d have to back up and read all the allergy posts but I’m finding it doubtful anyone extremely allergic to either the white or the yolk can eat eggs safely in any form as your cite indicates.
When I want to impress someone over breakfast, I make a three egg omelet, but I take one of the egg whites and whip it separately. I then fold the whipped egg white into the beaten eggs and proceed as usual. The final results are beautiful.
In what way? What is the resulting difference?
Puffy goodness. The whipped egg white adds all kinda volume and texture. The mouthfeel is wonderful.
Yup. The whites produce a soft puffy omelette with the flavor of the yolks integrated throughout. You can whip the whites also. This is one of the major styles of pancakes where the yolk is mixed with flour or crumbs and then folded into the whites.
I mean, you are basically making a soufflé at that point.
Not saying anything bad about it, it does sound pretty good.
15-20 seconds under a broiler will poof up an omelet nicely, and melt any cheese also.