Gently crack the egg on the flat surface and hold it vertically so that the cracked part forms the centre diameter of your egg.
Once all the whites have been collected, drop the yolk into another bowl and use as per needed, after the shells have been discarded.
Whether you’re making pavlovas or custard or curing yolks for a recipe, separating eggs can seem like a daunting task while pulling through the making of a dish. The relatively easy process is easier to perform as a task, using these simple steps.
Place two clean bowls on a flat surface and keep your egg handy, along with a napkin to wipe off any spillage.
Carefully separate the top half of the shell, while you hold the bottom half which is full of white and yolk.
In a repeated motion over one of the bowls, continue to transfer the contents of the shell from one half to another, for the whites to spill into the bowl.
Carefully check for any bits of shell in your whites or yolk, before you whisk them or set them aside for future usage.