Separating Eggs

Egg whites and egg yolks are used separately to achieve different purposes. With your working hand, crack the shell on the countertop—not on the edge of the bowl you are using—and quickly drop the whole egg into the hollow of your other hand. Let the white run out between your fingers into the bowl below. Pinch the ligaments (called chalazas or chalazae) on either side of the yolk between your fingers and drop the yolk into another bowl. Try not to break the yolks; any loss of yolk means loss of foam volume.