Curious Kitchen Gadgets You MUST See

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I unbox and test kitchen gadgets, to review and see if they are any good. Do these egg white separator gadgets work? Is the dual salt and pepper 2 in 1 grinder any good when cooking food? And I revisit the hand press orange juicer.

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USA Amazon
Egg White Separator - Can't find link sorry

UK Amazon
Egg White Separator - Can't find link sorry
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The spider looking egg separator would make a good biscuit holder to stick on the outside of the mug of your tea or coffee

thenubalicious

With the orange press it seems you're putting them in backwards. The open side should be down and towards the handles. That's why you squeezed so much zest out of the unpeeled oranges. Its like if you were to squeeze an orange in your hand with the open side facing your palm. The juice has nowhere to go as you press into it.

CreamyMayo

I love how this guy hasn't changed for 9 years!

bigsean.

In my experience, when a recipe calls for egg yolks, it's usually acceptable to have a little of the white accompanying the yolk. However, when a recipe calls for egg whites, you'll want to make sure that there is absolutely no yolk included

MiserableJosephson

According to one Amazon review, the egg spider works better with older eggs which tend to have runnier whites than fresh eggs do.

lruz

You always come up with some interesting gadgets. I always have fun, Me. Dave Hax!!!

tracybowling

5:00

“It comes with this seal at the bottom”

Not sure if that’s an accessory/feature

ZionDR

Just wash your hands and point your palms up and curl your fingers up and drop the egg in the palm of your hand

MisterCOM

Could you do some more gallium videos I really like them

lilyfurley

Am I the only one that remembers a YouTube channel that sounds like Davehax made diy video and did video with a giant red gummy bear ?

Wrmy.

Thank you for trying my suggestion and prove it useless ☺️☺️

Earthn

3:06
A little white in the yolks is okay but a little yolk in the whites will ruin the recipe, because if you want to whip the whites, (like you're making a meringue or something) it won't whip properly due to the traces of yolk that acts as an emulsifier.

typhoonnamikaze

Hey DaveHax! My son and I watching from Lincoln had a good chat about the egg white to yolk ratio. Our instinct was that just a small amount of white in the yolk would not cause significant issues in a recipe. However, we felt that we needed some concrete evidence to back up our supposition. After some investigation and research, we found that chefs generally agree that a little bit of white with your yolk is okay, but you don't want any yolk contaminating your white. So in this case, and in answer to your question, we think it’s fine. Keep up the great work!

koch

The problem with the spider egg separator is that it’s all rounded edges. I find that a sharp edge, like the edge of the shell, helps the yolk separate from the white. I never use an egg separator, since the shell actually does a great job and is always handy when I need it.

anna