What is the scientific process of separating yolks from whites called?

The scientific process of separating yolks from whites is known as egg separation. This method involves the careful division of the egg components to ensure that the yolk (the yellow part) is removed from the whites (the clear part). Egg separation is critical in cooking and baking, as the two parts have different properties and functions; for instance, egg whites can be whipped to create meringues or foams, while yolks contribute richness and color to dishes.

Other terms like yolk extraction or whisking do not convey the precise action of dividing the egg's contents; rather, yolk extraction suggests a more invasive method that isn't commonly used in culinary practice. Whisking refers to incorporating air into liquids, often used for blending or emulsifying mixtures, which is a separate technique altogether. Demixing, while it implies separation, is not specifically related to eggs and may refer to separating other mixtures in laboratories or culinary contexts.

Thus, egg separation is the most accurate term that describes the specific action of separating the yolks from the egg whites.