Separate an egg with your fingers
Your hand is the best egg separator you own: the white slips through, the yolk stays put.
- Wash your hands and set out two bowls.
- Crack the egg and tip the whole thing into your cupped hand over the first bowl.
- Spread your fingers slightly so the white runs through into the bowl.
- Gently drop the yolk into the second bowl.
Tip: Use the freshest eggs you have. Older yolks are more watery and break more easily. Passing the yolk between shell halves works too, but the shell can carry salmonella.
Try it now: Separate the next egg you cook this way, and wash your hands afterwards.
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