How do you get the creme in a egg?

It sounds like you're asking about how to get the cream in an egg, but it's important to clarify: eggs don't actually have "cream" in them.

Here's what you might be thinking of:

* Egg yolks: The yolk of an egg is rich and creamy in texture. This is because it contains fat and other emulsifiers that give it that smooth, velvety consistency.

* Whipped egg whites: When you whip egg whites, you're incorporating air into them, creating a fluffy and light "cream" like consistency.

To separate the yolk from the white of an egg:

1. Crack the egg: Carefully crack the egg onto a flat surface, separating the yolk from the white.

2. Transfer the yolk: Use a spoon to transfer the yolk to a separate bowl or container. You can also gently tilt the egg shell back and forth to allow the white to drain out, leaving the yolk behind.

To whip egg whites:

1. Use fresh eggs: Make sure your eggs are fresh and at room temperature for best results.

2. Clean your bowl and whisk: Use a clean, grease-free bowl and whisk to prevent the whites from collapsing.

3. Start whipping: Begin whipping the whites at a low speed, gradually increasing the speed as the whites begin to froth.

4. Add sugar or acid: If you're making a meringue or other dessert, you can add sugar or a touch of acid like lemon juice or cream of tartar to help stabilize the whites.

5. Continue whipping: Continue whipping until stiff peaks form.

Let me know if you have any other questions!