While there are many different ways to separate an egg, this is my favorite! Whether you need egg yolks for custard or egg whites for a meringue, you’ll be able to get what you need a preserve the rest!
(1) Crack your eggs lightly at the halfway point.
(2) Slowly remove one half of the shell from the other, allowing the egg white to fall into a small bowl. Continue transfering the yolk from one half of the shell to the other, allowing the remaining egg white to fall into the bowl.
(3) When you have collected the white, place yolk in a separate bowl.