Most recipes call for whites or yolks at room temperature. You can warm chilled, separated egg by placing the bowls of yolks and whites in a pan of warm water (not hot) for 5–10 minutes. [2] X Research source
The faster method is to crack all the eggs into one bowl and lift out the yolks one by one, separating your fingers so the whites drop back into the bowl. It’s best to leave this until you’ve had some practice, since one broken yolk will ruin all your whites. [5] X Research source
If you have trouble with shell fragments in your egg, try cracking it against a flat countertop instead of the edge of the bowl. If a bit of shell falls into your egg, pick it out with your fingers, without breaking the yolk. It’s easier to get it out with half of the shell, but that increases the risk of salmonella contamination.
It typically doesn’t matter if the yolks have a little bit of white stuck to them. As long as the bowl of egg whites is 100% free of yolk, you’re fine.
Cooking yolks or whites until firm makes them much safer. [8] X Trustworthy Source US Food and Drug Administration U. S. government agency responsible for promoting public health Go to source If you plan to serve the eggs runny or raw, consider another separation method.
Tilting the bottle a little may help.
If the whites get stuck over the yolk, tilt the funnel so they can pass through. This might not work well for fresh eggs, which have thick ropy sections of white.
A small plastic cup surrounded by slots. Crack the egg into the cup, and rotate the separator so the egg whites fall through the slots. A small suction device. Crack the egg onto a plate, squeeze the suction device, put it over the yolk, and release to suck up the yolk.
