Being able to separate an egg is an important but straightforward cooking skill to learn. There are three different methods of separating an egg shown here – use the one you feel most comfortable with.
Make sure your hands are clean and the bowls you use are clean and free from grease. You will need two bowls. Always save the part of the separated egg you are not using in your recipe and use it for another purpose, eg. yolks for egg wash or whites for meringues.
Separate an egg – Method 1
Crack the egg shell over one of the bowls. Pull the shell apart, leaving half of the shell in each hand, leaving any of the egg white to fall into the bowl. Carefully pass the egg yolk between each half of the shell. You will find that the white will slowly fall into your bowl. When most of the white has separated, leaving you with just the yolk, tip the yolk into the other bowl.
Separate an egg – Method 2
This may be a quicker way if you can crack an egg with one hand. Have one hand over the bowl, crack the egg with the other hand, opening the shell to allow the egg to rest on the hand over the bowl. Allow the white to slip between your fingers, leaving the yolk in your hand. Place the yolk in the other bowl.
Separate an egg – Method 3
Crack an egg into your clean bowl and gently using your fingers, lift out the yolk.