Many savory brunch recipes and dessert recipes call for separating an egg’s yolk from its whites, whether you’re making a hollandaise sauce or an egg-white omelet. When separating an egg, it’s important to do so carefully so that there are no bits of yolk left in the egg whites.
Using an egg that’s fresh from the fridge is best, as the yolk is firmer when it’s cold. One of the most common ways of separating an egg is by using its built-in separator — the shell. Crack the egg over a bowl so that the shell comes apart in two halves, keeping the yolk contained in one half. Allow the egg whites to drip out of the shell and into a bowl, carefully transferring the yolk back and forth between the two shell halves to encourage as much of the egg white to fall into the bowl as you can. Once you’re done, you can transfer the egg yolk to a second bowl.
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