The Traditional Method
- Crack the egg carefully. Target the middle of the egg if possible, so you have two equal sides.
- Over a bowl, slowly pull the two halves apart, using your fingers to help break along the crack as needed. Don't pull it fully apart yet!
- Tilt the egg, so the bottom half is tilted down. Allow the yolk to fall into the bottom half of the shell.
- Transfer the yolk back and forth between the two shell halves, allowing the white to drip into the bowl.
- Ditch the yolk in another bowl.
Pro tip: Use three bowls. One for finished egg whites, one for yolks, and one "working" bowl to drip the egg whites into. Sometimes, a yolk will break and run into the egg whites, or you might get a piece of shell in the bowl. Regardless, a "working" bowl will provide some insurance for all your hard work.
- Crack the egg directly into a shallow bowl or plate.
- Using an empty water bottle or one of these gadgets, squeeze to remove some air.
- Place the mouth of the bottle or gadget on top of the egg yolk and slowly release your grip. The yolk should slurp into the bottle, leaving the white behind.
- Ditch your yolk in another bowl. (Again, use the "working" bowl method, and put your freshly separated whites into another bowl, to prevent any runny yolks from ruining your work.)
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