How do you separate egg whites from the yolk?

Here are a few methods for separating egg whites from yolks, from easiest to most advanced:

Easiest:

* Crack the egg into your hand. Gently crack the egg over a bowl, letting the white run through your fingers. The yolk should stay intact in your hand. Carefully lower the yolk into the bowl.

* Use a funnel: Crack the egg into a bowl, then use a funnel to separate the whites. The yolk will sit at the bottom of the funnel while the whites flow out.

More advanced:

* Shell method: Crack the egg into a bowl, then carefully transfer the yolk to a second bowl by tilting the first bowl and rolling the yolk over the edge.

* Egg separator: Use a plastic egg separator with two halves. Crack the egg into the top part, and the whites will flow through holes into the bottom part, leaving the yolk behind.

* Spoon method: Crack the egg into a bowl. Use a spoon to carefully scoop up the yolk and transfer it to a separate bowl. This method takes some practice to get right.

Tips:

* Use clean equipment: Make sure your bowl and other tools are clean and dry to prevent any contamination of the whites.

* Work quickly: Don't let the egg whites sit too long, as they will start to warm up and become less stable.

* Don't get yolk in the whites: Even a tiny bit of yolk can prevent the whites from whipping properly.

Which method is best?

The best method depends on your needs and preference. The easiest methods (hand or funnel) are great for casual baking. If you're making delicate recipes like meringues or soufflés, the shell method or an egg separator may be preferred.