Eggs are one of our favorite ingredients because of their versatility. Scramble, poach, or hard-boil them for breakfast, add them to meatballs and meatloaf as a binding ingredient, or use them to leaven and give rise to baked goods. When baking with eggs, it’s always a good idea to separate the egg whites from the yolks, whipping them into an airy concoction that adds a light, fluffy texture to the finished dessert.
It can be tricky to separate the egg whites from the yolks, though. Using two eggshells makes it easy to accidentally pierce the yolk with the shell’s sharp edges, causing the yellow substance to bleed into the whites. That doesn’t mean you need to spend money on a gadget specifically designed to separate the two, though.
The best egg-separating method starts with using cold eggs, which helps the yolks hold their shape and create a clean separation. From there, you have a few choices. If you don’t mind getting your hands dirty, crack the egg into a bowl before pouring the contents over your hand, allowing the white to run through your fingers into a separate bowl. You can also use a clean plastic water bottle as a clever trick for separating egg yolks. Simply squeeze the bottle and place it over the yolk, creating a vacuum that sucks the yolk right up.