Separating Eggs
This requires no special equipment, just a bowl to crack the egg into, a little dexterity and maybe some practice. Some recipes call for either egg yolks only (homemade pudding) or egg whites only (sugar cookies; meringue) and some people with dietary restrictions may want to use only the egg white in recipes instead of whole eggs (sulfur sensitive people; people with high cholesterol).
Crack the egg as usual into a bowl, but don't open it all the way. After most of the white has come out, use one half of the shell as a "cup" to hold the yolk. You can get more egg white out by pouring the yolk back and forth a few times between the two shell halves -- carefully, though, so you don't pierce it.
If you are separating multiple eggs, a best practice is to have a small bowl for cracking the egg into and a larger bowl to collect up the egg whites. This way if you do have an OOPSIE and pierce one of the yolks, you haven't ruined six egg whites, just one.
Crack the egg as usual into a bowl, but don't open it all the way. After most of the white has come out, use one half of the shell as a "cup" to hold the yolk. You can get more egg white out by pouring the yolk back and forth a few times between the two shell halves -- carefully, though, so you don't pierce it.
If you are separating multiple eggs, a best practice is to have a small bowl for cracking the egg into and a larger bowl to collect up the egg whites. This way if you do have an OOPSIE and pierce one of the yolks, you haven't ruined six egg whites, just one.
