Why separate, split, and then combine? Why not combine and then split?

saltcured 2 days ago | parent | next [-]

I am guessing: unless you blast them in a blender, the beaten mix isn't really uniform and you may end up extracting more egg white or more yolk than intended when you remove some of this lumpy content.

	▲	account42 7 hours ago \| parent \| next [-]
		At that point you may as well start worrying about the variance of the yolk to egg white ratio in different eggs.
	▲	dmoy 2 days ago \| parent \| prev [-]
		^ yea pretty much this I'm not 100% sure but whenever I've tried to reduce an egg without splitting first, it always ends up with a super wrong amount of yolk I could also just be bad at it, idk

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gus_massa 2 days ago | parent | prev [-]

In many recipes you must whip the whites, and they must be completely yolk free.